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This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

Tartlotes. Take porke sothun, and grynde hit wele With safroune, and medel hit ylkadel With egges and raysyns of corouns. þo Take powder and salt, and do þerto. Make a fole of doghe, and close þis fast, This flesshe þat hewene was open þo last Kover hit with lyddes, and pynche hit fayre, Korven in þe myddes two loyseyns a payr, Set hit with fryed almondes sere, And coloure þe past with safroune dere, And bake hit forthe, as I þe kenne, And set in sale before gode menne.


Other versions of this recipe:

For to mak Tartolettes (A Noble Boke off Cookry)

TARTLETES (Forme of Cury)

Tartlettes (Fourme of Curye [Rylands MS 7])

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)

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