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To Mak tartes Of Fflesche

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak tartes of fleshe tak pork and pik out the bones and grind it smale then boile figges in the freche brothe of flesche of wyne or of ale hewe it and grind it with egge then paire tender ches and grind ther with and let the most part stand by flesche then tak pynes and raissins and fry them a litille in grece and put it to the other with hole clowes maces poudur of pepper and cannele a goodele of guinger saffron sugur or hony clarified then salt it and toile them welle to gedur while the grece is hot, and mak gret coffynes with lowe liddes and ye may strawe ther to clowes maces and mynced dates whedur ye wille mold them with the stuf or strawe them aboue, and lay on the liddes wild werks and endor them with mylk of almondes and saffron and endore them as ye bak them and serue them furthe.


Recipes with similar titles:

Clxvj Tartes of flesche (Fourme of Curye [Rylands MS 7])

Tartes of Flesch (Recipes from the Wagstaff Miscellany)

Tarts of Flesch (Recipes from John Crophill's Commonplace Book)

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