[Sca-cooks] Cheese Tart Recipe

[Elaine Koogler]

I think that fresh, home made cheese would lend itself to being ground in a
mortar, much as hard boiled egg yolks do.  I suspect it's as much a matter
of mixing the ingredients together as it is to break the cheese down.  So
far as "paring it thin" is concerned, I'm not sure how that would relate to
the cheese I'm used to dealing with.

I'm not sure this helps, but these are my thoughts!

Kiri

On Mon, Jun 2, 2008 at 2:39 PM, Elise Fleming <alysk at ix.netcom.com> wrote:

> Vitha asked:
> >Can you post the recipe?
>
> (I hope it was the tart owt of lente recipe that was asked for and not a
> ricotta cheese recipe!)
>
> For tarts owte of lente.  (#23 in Stere Htt Well; also page 7 in Richard
> Fitch's A Noble Boke of Cokery)
>
> Original:
> Take neshe chese and pare hit and grynd hit yn A mortar and breke egges and
> do ther to and then put yn buttur and creme and mell all well to gethur put
> not to moche butter ther yn if the chese be fatte make A coffin of dowe and
> close hit a bove with dowe and color hit a bove with the yolkes of eggs and
> bake hit well and serue hit forth.
>
> Take nesh (soft) cheese and pare it thin and grind it in a mortar and break
> eggs and dod thereto (put them in with the cheese) and then put in butter
> and cream and mix all well together.  Put not too much butter therein if
> the cheese be fat.  Make a coffin of dough (shell of dough) and close it
> above with dough and color it above with the yolks of eggs and bake it well
> and serve it forth.
> ^^^^^^^^
>
> The recipe says to grind it in a mortar.  I can see doing that with
> farmer's cheese/cottage cheese, but not mozzarella.  Hmmm... maybe that
> eliminates fresh mozzarella...  But what about the "pare it thin"?  That
> wouldn't fit with farmer's cheese and could lead back to Cheshire and
> Wensleydale, with paring possibly meaning to slice it thin.  "If the cheese
> be fat"... well, that would rule out our modern skinny-version of cottage
> cheese.  Any other guesses?
>
> Alys K.
>

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