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To Make A Close tarte Of cherries


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make a close Tarte of Cherries. Take out the stones, and laye them as whole as you can in a Charger, and put Mustard in, synamon and ginger to them, and laye them in a Tarte whole, and close them, and let them stand three quarters of an houre in the Ouen, then take a sirrope of Muskadine, and damask water and suger, and serue it.

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