For tarts owte of lente PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic DESCRIPTION: An egg and cheese tart.
Facsimile of receipt from the original manuscript:
Original recipe in modern script: For tarts owte of lente Take neshe (23.1) chese and pare hit and grynd hit yn A morter and breke egges and do ther to and then put yn buttur and creme and mell all well to gethur put not to moche butter ther yn if the chese be fatte make A coffyn of dowe and close hit a bove with dowe and collor hit a bove with the yolkes of eggs and bake hit well and serue hit furth. Modern translation: For tarts out of Lent. Take soft (23.1) cheese and pare it and grind it in a morter and break eggs and do thereto. And then put in butter and cream and mix all well together. Put not too much butter there in if the cheese be fatty. Make a coffin (pie shell) of dough and close it above with dough and color it above with the yolks of eggs and bake it well and serve it forth. (23.1) neshe - soft; see Austin, p. 137. Modern recipe:
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