https://cunnan.lochac.sca.org/index.php?action=history&feed=atom&title=Tart_de_Brymlent_%28recipe%29Tart de Brymlent (recipe) - Revision history2026-04-10T07:31:27ZRevision history for this page on the wikiMediaWiki 1.39.3https://cunnan.lochac.sca.org/index.php?title=Tart_de_Brymlent_(recipe)&diff=30911&oldid=prevConrad Leviston at 12:41, 30 December 20062006-12-30T12:41:21Z<p></p>
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<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>: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<del style="font-weight: bold; text-decoration: none;">� </del>wyne and sugur. take <del style="font-weight: bold; text-decoration: none;">''</del>salwar Salmoun<del style="font-weight: bold; text-decoration: none;">''</del> ysode. <del style="font-weight: bold; text-decoration: none;">o�er</del> codlyng, <del style="font-weight: bold; text-decoration: none;">o�er</del> haddok, & bray hem smal. & do <del style="font-weight: bold; text-decoration: none;">�erto</del> white powdours & hool spices. & salt. and see<del style="font-weight: bold; text-decoration: none;">� </del>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 <del style="font-weight: bold; text-decoration: none;">�e</del> fars <del style="font-weight: bold; text-decoration: none;">�erin</del>. <del style="font-weight: bold; text-decoration: none;">''</del>Plaunt it boue<del style="font-weight: bold; text-decoration: none;">''</del> with prunes and damysyns. take <del style="font-weight: bold; text-decoration: none;">�e</del> stones out, and wi<del style="font-weight: bold; text-decoration: none;">� </del>dates <del style="font-weight: bold; text-decoration: none;">''</del>quarte rede<del style="font-weight: bold; text-decoration: none;">''</del> dand piked clene. and couere the coffyn, and bake it wel, and serue it forth.</div></td>
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<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>: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<ins style="font-weight: bold; text-decoration: none;">&thorn; </ins>wyne and sugur. take salwar Salmoun ysode. <ins style="font-weight: bold; text-decoration: none;">oþer</ins> codlyng, <ins style="font-weight: bold; text-decoration: none;">oþer</ins> haddok, & bray hem smal. & do <ins style="font-weight: bold; text-decoration: none;">&thorn;erto</ins> white powdours & hool spices. & salt. and see<ins style="font-weight: bold; text-decoration: none;">&thorn; </ins>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 <ins style="font-weight: bold; text-decoration: none;">&thorn;e</ins> fars <ins style="font-weight: bold; text-decoration: none;">&thorn;erin</ins>. Plaunt it boue with prunes and damysyns. take <ins style="font-weight: bold; text-decoration: none;">&thorn;e</ins> stones out, and wi<ins style="font-weight: bold; text-decoration: none;">&thorn; </ins>dates quarte rede dand piked clene. and couere the coffyn, and bake it wel, and serue it forth.</div></td>
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</table>Conrad Levistonhttps://cunnan.lochac.sca.org/index.php?title=Tart_de_Brymlent_(recipe)&diff=20600&oldid=prevCian: category:recipes category:Forme of Cury2004-08-16T01:56:21Z<p><a href="/index.php?title=Category:Recipes" title="Category:Recipes">category:recipes</a> <a href="/index.php?title=Category:Forme_of_Cury" title="Category:Forme of Cury">category:Forme of Cury</a></p>
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</table>Cianhttps://cunnan.lochac.sca.org/index.php?title=Tart_de_Brymlent_(recipe)&diff=5847&oldid=prevBot: imported recipe, empty redaction is currently hidden.2003-12-21T00:04:34Z<p>imported recipe, empty redaction is currently hidden.</p>
<p><b>New page</b></p><div>== Period Recipe ==<br />
From the [[Forme of Cury]].<br />
:'''TART DE ''BRYMLENT''. XX.VIII. VII.'''<br />
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: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.<br />
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=== Notes ===<br />
* ''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''.<br />
* ''salwar Samoun''. V. ad No. 98.<br />
* ''plaunt it above''. Stick it ''above'', or on the top.<br />
* ''quarte red''. quartered.<br />
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The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. <br />
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