Tart in Ymbre Day

Recipe from Handout

4 onions
6 eggs
3 Tbsp. butter
1/2 lb. havarti grated
1/2 lb. muenster, grated
3 Tbsp. sugar
1/4 cup currants
1/4 tsp. ginger
3/4 tsp. cinnamon
1/2 tsp. dried sage leaves
1/4 cup parsley
1 deep dish shortcrust 9" pie crust

Parboil the onions (about 10 minutes). Remove the onions from the heat, drain them thoroughly, and chop them. Chop parsley. Mix all the ingredients together. Pour into pie shell. Bake at 350 degrees until the filling is set (the top will be brown and a knife inserted in the top should come out clean) and the pastry is lightly browned (50 to 55 minutes).

Source for Recipe Presented

Forme of Cury - Redaction by Redaction by Angharad ver' Rhuawn
"To Make A Tart" by Terry Nutter
Online Forme of Cury facsimile

Notes and additional versions

Forme of Cury 173
Tart in Ymbre day
Take and perboile oynouns & erbis & presse out (th)e water & hewe hem smale. Take grene chese & bray it in a morter, and temper it up with ayren. Do (th)erto butter, safroun & salt, & raisouns corauns, & a litel sugur with powdour douce, & bake it in a trap, & serve it forth.

Arundel MS 344, dating from the early 15th C, and edited by John Nichols under the title _Ancient Cookery_.
Tart on Ember-Day
(Ancient Cookery 356, 448/38c)
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 cannell, medel all this well togedur, and do hit in a coffyn, and bake it uncoveret, and serve hit forthe.

In Pleyn Delit #3, the Forme of Cury version.
Constance B. Hiett, Brenda Hosington and Sharon Butler. Pleyn Delit: Medieval Cookery for Modern Cooks. Second Edition. Copyright 1996. Published by University of Toronto Press.

Stefan's Florilegium Ideas for finger foods at feasts and events.
Stefan's Florilegium Medieval vegetarianism. Lenten foods.

Cariadoc's Miscellany

A Boke of Gode Cookery

The Stewpot Recipe Gallery Tarts on Ember Day by Arwen Southernwood

The Fayre of Ancient Winchelsea

Jehanne de Huguenin

Medieval food for vegetarians


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Updated September 9, 2002

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