SC - cherry tarts & A tarte to provoke courage

[Thomas Gloning]

"To make a good tart of Cheries.

Take your cheries and pick out the stones of them: then
take raw yolks of egs, and put them into your cheries,
then take sugar, Sinamon and Ginger, and Cloves, and put
to your Cheries + make your Tart with all the Egges, your
tart must be of an inche high, when it is made put in
your cheries without any liquor, and cast Sugar, Sinamon,
and ginger, upon it, and close it up, lay it on a paper,
+ put it in the Oven, when it is half baken draw it out,
and put the liquor that you let of your cheries into the
Tart: then take molten butter, and with a feather anoint
your lid therewith. Then take a fine beaten Sugar and
cast upon it: then put your Tarte into the Oven again,
and let it bake a good while, when it is baken drawe it
foorth, + cast Sugar + Rosewater upon it, and serve it
in." (The good huswifes handmaide for the kitchen (1594?),
ed. Stuart Peachey, Bristol 1992, 36f.)

"To make a Tart of Cherries, when the
stones be out, another waye.

Seeth them in White wine or in Claret, and drain them
thick: when they be sodden: then take two yolks of Egges
+ thicken it withall: then season it with Synamon,
Ginger, and Sugar, and bake it, and so serve it." (ib. 37.)

***

In case that these recipes were mentioned before, please enjoy this one
(found it in the neighborhood of the cherry tart recipes and was
reminded of digest #1955...). There is also a "tarte of Medlers".

"A Tarte to provoke courage either in man or Woman.

Take a quart of good wine, and boyle therein two Burre
rootes scraped cleane, two good Quinces, and a Potaton
roote well pared and an ounce of Dates, and when all
these are boyled verie tender, let them be drawne throgh
a strainer wine and al, and then put in the yolks of
eight Egs, and the braines of three or foure cocke
Sparrowes, and straine them into the other, and a litle
Rosewater, and seeth them all with Sugar, Synamon and
Ginger, and cloves and Mace, and put in a litle Sweet
Butter, and set it upon a chafingdish of coales betweene
two platters, and so let it boyle till it be something
big." (p. 39)

Cheers,
T.