Search Results

This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

To make a couer tarte after the frenche fashyan. Take a pynte of creme and the yolkes of tenne egges, and beate them all together, and put therto half a dyche of swete butter, and suger, and boyle them til they be thicke, then take them up and coole them in a platter, and make a couple of cakes of fyne paeste, and laye youre stuffe in one of them and couer it wyth the other, and cutte the vente aboue, and so bake it.