A Boke of Gode Cookery Presents

To make a tarte of damsons

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: A recipe for making a plum tart


To make a tarte of damsons.

Take damsons and boile them in wine other red or claret / and put therto a dosen of peres / orels white brede to make them stiffe with all / then drawe them vp with the yolkes of six egges and swete butter and so bake it.


To make a tart of damsons.

Take damsons and boil them in wine other red or claret / and put thereto a dozen of pears / or else white bread to make them stiff with all / then draw them up with the yolks of six eggs and sweet butter and so bake it.


  • Damson plums
  • Wine, either red or claret
  • Pears
  • Unseasoned white bread crumbs
  • Egg yolks
  • Butter
  • One 9-inch pie shell, made with shorte paest for tart
Peel the plums & remove the pits. Peel and core the pears. Chop the fruits and place in a sauce pan. Cover with wine & bring to a low boil. Stir in bread crumbs, enough to thicken the mixture, & cook for several more minutes. Remove from heat. In a food processor or blender, purée the fruit and egg yolks into a smooth, thick mixture. Add a little butter and blend well. Place in the pie shell and bake until the pastry is golden brown and the filling has set.

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