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A cherry tart


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

A Cherry Tart. BRuyse a pound of Cherries, and stampe them, and boyle the sirrup with Sugar. Then take the stones out of two pound: bake them in a set Coffin: Jce them, and serue them hot in to the Boorde.

autodoc



Other versions of this recipe:

To make a very good sour cherry tart (Das Kuchbuch der Sabina Welserin)

To make a sour cherry tart (Das Kuchbuch der Sabina Welserin)

A tart made with sour cherries (Das Kuchbuch der Sabina Welserin)


Recipes with similar titles:

Cherry Torte (The Neapolitan recipe collection)




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