View source for Tart de Brymlent (recipe)

== Period Recipe ==
From the [[Forme of Cury]].
:'''TART DE ''BRYMLENT''. XX.VIII. VII.'''

:Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale with apples & peres clene ypiked. take hem up and cast hem in a pot wi� wyne and sugur. take ''salwar Salmoun'' ysode. o�er codlyng, o�er haddok, & bray hem smal. & do �erto white powdours & hool spices. & salt. and see� it. and whanne it is sode ynowz. take it up and do it in a vessel and lat it kele. make a Coffyn an ynche depe & do �e fars �erin. ''Plaunt it boue'' with prunes and damysyns. take �e stones out, and wi� dates ''quarte rede'' dand piked clene. and couere the coffyn, and bake it wel, and serue it forth.

=== Notes ===
* ''Brymlent''. Perhaps Midlent or High Lent. ''Bryme'', in Cotgrave, is the ''midst'' of Winter. The fare is certainly lenten. A.S. [Anglo-Saxon: bryme]. Solennis, or beginning of Lent, from A.S. [Anglo-Saxon: brymm], ora, margo. Yet, after all, it may be a mistake for ''Prymlent''.
* ''salwar Samoun''. V. ad No. 98.
* ''plaunt it above''. Stick it ''above'', or on the top.
* ''quarte red''. quartered.

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== Modern Recipe ==
=== Ingredients ===
* Item.
* Item.

=== Method ===
# Do stuff.
# Do stuff.

== Notes ==
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. 

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