For the several Colours of Tarts

Name: For the several Colours of Tarts
Ingredients: melacattons; white-wine; apricocks; necturnes; black tarts; damsins; red gooseberries; red currans; barberries; rasberries; cherries; pippins; quinces; red tarts; green gooseberries; green grapes; green preserved plums; cream; yolks of eggs; sugar; prunes; damsons; lard; prunes; berries; whites of eggs; tart-stuff strained

Preparation info

Difficulty
Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

If to have them yellow, preserved quinces, apricocks, necturnes, and melacattons, boil them up in white-wine with sugar