Marygolds, Prim Roses and Cowslips

braye them with the yolkes of iiii Egges, then seasō it up with suger and cinamō and swete butter, and so bake it. To make a Tart of Damsons. Take Damsons and boyle them in wine, eyther red or claret, and put therto a dosin of peares, or els white bread to make them stuffe withall, then drain them up with the yolkes of six Egges, and sweet butter, and so bake it.

 

To make a Tart of Bourage Flowers.

Take Barrage flowers and parboile them tender, then strayne them with the yolkes of three or foure egges and sweete curdes, or els take three or foure apples, and parboyle withall, and strain them with sweete butter, and a little Mace, and so bake it.

 

To make a Tart of Marygoldes, prim roses and Cowslips.

Take the same stuffe to every of thé that you doe to the Tarte of Borrage and the same seasoning.

 

To make a Tart of Strawberries.

Take and strain them with the yolkes of foure Egges, and a litle white bread grated, then season it up with Suger and swete butter, and so bake it.

 

To make a Tart of Cheries.

Take all things that ye do to the Tart of damsons, so ye put no peres therto.

 

To make a Tart of Spinage

Take Spinage and parboyle it tender then take it up, and wring out the water cleane, and chip it very small, and let it upon the fire with sweete butter in a frying pan, and senson it, and set it in a platter to coole, than fill up your Tarte and so bake it.

 

To make a Tart of Cheese.

Take harde Chese and cut it in slices, and pare it, then lay it in fayre water, or in sweete mylke, the space of three houres, then take it up, and break it in a morter till it be small, then draw it up through a strayner, with the yolkes of six egges, and season it up with Suger and sweete butter, and so bake it.

 

To make a stewe after the guyse of beyonde

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