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Xxiiij - 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"

xxiiij - Tartes de chare. Take Freyssche Porke, and hew it; and grynd it in a mortere, and take it vppe in-to a fayre vesselle; and take the whyte of Eyroun and the 3olke, y-tryid thorw a straynoure; and temper thin porke ther-with; and than take Pyne3, and Raysonys of Coraunce, and frye hem in Freyssche grece, and caste ther-to pouder Pepir and Gyngere, Canel, Sugre, Safroun, Salt, and caste ther-to; and do it on a cofynne, and plante the cofynne a-boue with Prune3, and with Datys, and gret Roysonys of Coraunce, and smal Byrdys, or ellys harde 3olkys of Eyroun; and yf thow tage (Note: take) Byrdys, frye hem in grece or thou putte hem in the cofyn; and than keuere thin cofynne; and than endore it with 3olkys of Eyroun, and with Safroune, and late yt bake tyll it be y-now; and than serue forth.


Recipes with similar titles:

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

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