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milk tarts

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Milk tarts. Take some [cow's] milk, boil it on a little fire of coals, and throw in some eggs (including the white if you wish). When it boils, divide it into two dishes. Sieve parsley greens with half of your eggs. Throw in some wine and verjuice so that it is well curdled, and put it to cool until you can hold your hand in it. Have a cheesecloth two feet long, take a spoonful or two of the milk, wrap it two or three times in the cheesecloth, rub it by hand good and hard, and when it is set and firm, remove it from the cheesecloth. Put it to cool, and in it prick two or three rows of whole cloves. Afterwards, fry them in lard until they are russet. Serve them with the Larded Milk on a plate, half one and half the other.


Other versions of this recipe:

How to make milk tarts (Das Kuchbuch der Sabina Welserin)

Tart of milk (Libro di cucina / Libro per cuoco)

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