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A tart Of Proines.


This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

A tart of proines.. MAke your Coffine two inches déepe round about, the[n] take ten or twelue good apples, pure them and slice them, and put them into the Paste with two dishes of butter among the apples, then couer your tarte close with the Paste, and breake a dishe of butter in peeces, and lay it vpo[n] the couer because of burning in the Panne. And when the apples be tender, take it forth and cut of the couer, & beate the apples together till they be softe, and they be dry put the more butter into them and so season them with Sinamon, Ginger and Suger, then must you cut your couer after the fashion, leauing it vpon your Tarts, serue it with blaunch pouder.

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