Tart in Ymbre Day
PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: An onion & cheese pie
173. Tart in ymbre day. Take and perboile oynouns & erbis & presse out þe water & hewe hem smale. Take grene chese [brede AB] & bray it in a morter, and temper it vp with ayren. Do þerto butter, saffroun & salt, & raisons corauns, & a litel sugur with powdour douce, & bake it in a trap, & serue it forth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Amber Day Tart. Take and parboil onions and herbs & press out the water & cut them small. Take green cheese [see note: bread] & grind it in a morter, and mix with eggs. Add butter, saffron, salt, currants, and spices, & bake it in a pie shell, and serve it.
Although the original recipe clearly indicates "grene chese" as a main ingredient, other versions of this tart appear in period manuscripts with "brede" instead of cheese, which is why I include both in the Medieval recipe. Clearly, both can be considered correct, and I suggest you try either version, or make your Amber Tart with both cheese and bread crumbs. "Grene chese" is any well-aged cheese; I like using a fine English Cheddar.
"Powder douce" was a mild mixture of spices, often containing sugar with cinnamon & related spices, but without pepper.
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