To Make a Tart of Borage Flowers, Marigolds or Cowslips

Sixteenth Century

This very interesting recipe comes from a Proper Newe Booke of Cokerye a black-letter book in the library of Corpus Christi College, Cambridge. This copy belonged to Archbishop Parker, and was edited by Miss Frere, and republished in 1913.


  1. Take borage flowers and parboil them tender.
  2. Then strain them and
  3. Mix them with the yolks of 3—4 eggs and sweet curds.
  4. Or else take 3—4 apples and parboil them, and strain them and mix them with sweet butter and the yolks of eggs and a little mace and so bake it.