For the several Colours of Tarts

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


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

Otherways, strained yolks of eggs and cream.

For green tarts take green quodlings, green preserved apricocks, green preserved plums, green grapes, and green gooseberries.

For red tarts, quinces, pippins, cherries, rasberries, barberries, red currans, red gooseberries, damsins.

For black tarts, prunes, and many other berries preserved.

For white tarts, whites of eggs and cream.

Of all manner of tart-stuff strained, that carries his colour black, as prunes, damsons, &c. For lard of set Tarts dishes, or patty-pans.