Lumdardy Tart

SOURCE: Original is from John Partridge, The good Huswifes Handmaide for the Kitchin (1594), as published in Dining with William Shakespeare, p. 238. Modern version by Mathilde Eschenbach.
ORIGINAL: Lumdardy Tart. Take Beets, chop them small, and put to them grated bread and cheese, and mingle them wel in the chopping, take a few Corrans, and a dish of sweet Butter, & melt it then stir al these in the Butter, together with three yolks of Eggs, Synamon, ginger, and sugar, and make your Tart as large as you will, and fill it with the stuff, bake it and serve it in.
  1. Grate beets.
  2. Grate cheese.
  3. Melt butter.
  4. Mix all ingredients together.
  5. Place in 2 regular or one deep-dish pie shell.
  6. Bake at 450 for 20 min.
  7. Lower heat to 350 and bake for another 20-25 min.
  8. Serve warm.

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