Tart de Bry (recipe): Difference between revisions
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:'''TART ''DE BRY''. XX.VIII. VI.''' |
:'''TART ''DE BRY''. XX.VIII. VI.''' |
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:Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & ''chese ruayn''. & medle it & |
:Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & ''chese ruayn''. & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth. |
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=== Notes === |
=== Notes === |
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* ''Chese ruayn''. Qu. of Roisen. V. ad 49. |
* ''Chese ruayn''. Qu. of Roisen. V. ad 49. |
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== Modern Recipe == |
== Modern Recipe 1 == |
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=== Ingredients === |
=== Ingredients === |
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* 1 sheet pastry |
* 1 sheet pastry |
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# Bake for 15-20 minutes |
# Bake for 15-20 minutes |
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--Arganhell merch Brianc |
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== Modern Recipe 2 == |
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=== Ingredients === |
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* 1 sheet pastry |
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* 6 eggs |
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* 500 g Brie |
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* 1/4 tsp salt |
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* Ginger, Sugar, Salt and Saffron to taste |
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=== Method === |
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# Combine ingredients and pour into pie shell |
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# Bake for 15-20 minutes |
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'''''Gwynfor Lwyd''''' |
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== Notes == |
== Notes == |
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[[Category:Forme of Cury]] |
[[Category:Recipes]][[Category:Forme of Cury]] |
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[[Category:VicCG]][[Category:VicCG-Arganhell]] |
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[[Category:VicCG-Gwynfor]] |
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Latest revision as of 23:37, 30 December 2006
Period Recipe
From the Forme of Cury
- TART DE BRY. XX.VIII. VI.
- Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn. & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.
Notes
- de Bry. Qu. Brie, the country.
- Chese ruayn. Qu. of Roisen. V. ad 49.
Modern Recipe 1
Ingredients
- 1 sheet pastry
- 3 eggs
- 5 oz Brie
- 1/4 tsp salt
- 1/4 t Ginger
- 1 t Sugar
- 2-3 threads Saffron
Method
- Combine ingredients and pour into pie shell
- Bake for 15-20 minutes
--Arganhell merch Brianc
Modern Recipe 2
Ingredients
- 1 sheet pastry
- 6 eggs
- 500 g Brie
- 1/4 tsp salt
- Ginger, Sugar, Salt and Saffron to taste
Method
- Combine ingredients and pour into pie shell
- Bake for 15-20 minutes
Gwynfor Lwyd
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
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