Tart in ymbre day
SOURCE: Original is from the Forme of Cury, # 173, as transcribed in Curye on Inglysch, p. 136. Modern version by Mathilde Eschenbach.
ORIGINAL:
Tart in ymbre day. Take and perboile oynouns & erbis & presse out şe water & hewe hem smale. Take grene chese & bray it in a morter, and temper it vp with ayren. Do şerto butter, safroun & salt, and raisons corauns, & a litel sugur with powdour douce, & bake it in a trap, and serve it forth..
NOTES:
I tried this with and without parboiling the onions and parsley, but it didn't seem to make much difference.
INGREDIENTS:
- ~20 oz (4 small/medium) Onions
- 1 bunch Italian Parsley
- 16 oz Ricotta
- 4 Eggs
- 4 T Butter (very soft or melted)
- 2/3 cup Currants
- 2 T Sugar
- 1/4 tsp each Cinnamon, Nutmeg, Coriander
- 1/8 tsp Cardamom
- 1/2 tsp Salt
DIRECTIONS (to make 2 tarts):
- Chop onions.
- Mince parsley very finely.
- Mix all ingredients and place in pie shell.
- Bake 45 min at 375º.
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