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I - tartes De Chare

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

i - Tartes de chare. Take Freyssche Porke, and hew it, and grynd it on a mortere; and take it vppe in-to a fayre vesselle; and take the whyte an the 3olkys of Eyroun, and strayne into a Vesselle thorw a straynoure, and tempere thin Porke ther-with; than take Pynez, Roysonys of Coraunce, and frye hem in freysshe grece, and caste ther-to pouder Pepir, and Gyngere, Canelle, Sugre, Safroun, and Salt, and caste ther-to, and do it on a cofynne, and plante thin cofynne a-boue with Pyne3, and kyt Datys, and gret Roysonys, and smal byrdys, or ellys hard 3olkys of Eyroun; and 3if thou take byrdys, frye hem on a lytel grece or thow putte hem on thin cofynne, and endore with 3olkys of Eyroun, and Safroun, and lat bake til it be y-now, and serue forth.


Recipes with similar titles:

xxiiij tartes chare (Two Fifteenth-Century Cookery-Books)

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