An Herbe Tart

Method

‘Take sorrel, spinach, parsley, and boile them in water till they be very soft as pap; then take them up, and presse the water cleane from them, then take good store of yelks of egs boild very hard, and chopping them with the hearbs exceeding small, then put in good store of currants, sugar and cynamon, and stirre all well together; then put them into a deep tart-coffin with good store of sweet butter, and cover it, and bake it like a pippin-tart, and adorne the lid after the baking in that manner also, and so serve it up.’

From Country Contentments or the English Huswife by Gervase Markham, 1623.

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