This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at
MedievalCookery.com
.Clxvij. Tartlettes. Take veel y sode & grynde hit smale. take harde ayroun y sode & y grounde & do ther to with prunes. hole dates y corve. pynes. & raysouns corauns. hole spyces & poudour. sugur & salt. & make a lytul coffyn & do this fars ther inne. cover & bake hit and serve hit forth.
Original manuscript image: f78v / f79r
Other versions of this recipe:
Tartlotes (Liber cure cocorum [Sloane MS 1986])
For to mak Tartolettes (A Noble Boke off Cookry)
TARTLETES (Forme of Cury)
Tartlets and other things (Le Menagier de Paris)
Tartlettes (Forme of Cury)
Tartlettes (Fourme of Curye [Rylands MS 7])
Recipes with similar titles:
Tartelets (Recipes from the Wagstaff Miscellany)