The Stewpot Recipe Gallery
Tarts on Ember Day
Tart on Ember Day
Arundel MS 344, early 15th c.
Parboyle onions, and sauge, and parsel, and hew hom small,
then take gode fatte chese, and bray hit, and do therto egges, and tempur
hit up therwith, and do therto butter and sugur, and raisynges of corance,
and pouder of ginger, and of canell, medel all this well togedur, and do
hit in a coffyn, and bake hit uncoveret, and serve hit forthe.
1 ounce parsley, chopped (1 to 1 1/4 cups)
2 tablespoons butter
1 cup chopped onion
1 tablespoon sugar
3 tablespoons water
1/2 cup currants
1 teaspoon sage
1/2 teaspoon cinnamon
1/2 teaspoon ginger
5 ounces cheese (soft white cheese such as muenster, farmer, or mozzarella),
3 small eggs (or 2 extra large)
1 pie shell (or pastry for 24 tartlet shells)
Boil all ingredients except eggs, cheese, and pastry together
until onions and currants are soft. Mix in eggs and cheese and pour
into pie shell or tart shells. Bake at 425 degrees F for 30 - 35
minutes for a pie; 15 - 20 for tartlets.
Number of Servings
8-12 (pie); 24 (tartlets)
Good warm or cold. The Forme of Cury contains another
version of this recipe. This redaction is based on one used at the
Sated Tyger Inn.
Anonymous, Ancient Cookery (Arundel MS 344). Edited by John Nichols.