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For To Mak Tartolettes


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

To mak tartalettes, mak smalle coffins in the same manner as ye did the tother and mak your stuf of boylled figges ground and good powdure and spices and put ther to other fische or fleshe and sesson it up in the same manner and fille the coffins ther with and ye may fry them or bak them whedure ye wille and serue them.

autodoc



Other versions of this recipe:

Tartlotes (Liber cure cocorum [Sloane MS 1986])

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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