[Sca-cooks] Tart de Bry - ruayn cheese?

[Johnna Holloway]

For the Concordance of English Recipes, we also found a recipe for  
Tart de Bry in Arundel 334 113.
It is dated circa 1425.
As published by Warner in 1791 who misidentified the number as 344...
Tart de bry.

357 Take rawe zolkes of egges, and gode fat chefe, and dresse hit, and  
medel hit well togedur ; and do therto pouder of gynger, and of canel,  
and sugur, and saffron, and do hit in a coffyn, and bake hit  
toforefaid, and serve hit forthe.


You might like this article by Terry Nutter who talks about these  
medieval tarts.

http://www.pbm.com/~lindahl/recipes/to_make_a_tart.html

There's also this version:
Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Clxiiij. Tart debry. Take a crust ynche depe in a traup. take yolkes  
of ayroun rawe. & chese ruayne. & medle hit & the yolkes to gyder. do  
therto poudour ginger. sugur. safroun and salt. do hyt in a traup and  
bake hyt and messe hyt forth.

You might contrast these with the tarts or pies of cheese from the  
16th century.

I suspect Hieatt called for brie based on the title of the recipe. I  
could ask her, I suppose.

Johnnae

On Jan 27, 2011, at 8:26 PM, Cat Colwell wrote:

> I am trying to work out what cheese to use in the Tart de Bry from  
> Forme of
> Curye.
> (*Take a Crust ynche depe in a trape. take *ʒ*olkes of ayren rawe &  
> chese
> ruayn. & medle it & þe *ʒ*olkes togyder. and do þerto powdour  
> gyngur. sugur.
> safroun. and salt. do it in a trape, bake it and serue it forth.)*