Tart in
Ymber Day
Take and perboile Oynons presse out
the water & hewe hem smale. Take brede & bray it in a morter
and temper it up with Ayren. Do thereto butter, safron and salt &
raisons corants & a little suger with powdor douce and bake it in a
traper and serve it forth. (Forme of Cury)
Take and boil onions. Press out
the water and chop them small. Take bread and crumble it in a morter
and mix it with egg. Add butter, saffron and salt and raisins and a
little sugar with powder douce and bake it in a pan and serve it forth.
(On ember days, outside of Lent, meat was forbidden, but eggs and dairy
were permitted.
2 large onions, peeled and sliced or chopped
1 TBSP chopped parsley
1 tsp chopped sage (less if dried)
3 oz cream cheese or 1/2 cup cottage cheese
4 eggs
2 TBSP butter
pinch ground saffron
1/2 tsp salt
2 TBSP currants
pinch sugar
pinch each ground ardamom and mace
unbaked pie shell
Parboil the onions and herbs. Add butter to thoroughly drained
onions. Blend the cheese with the eggs. Add remaining ingredients
and stir in the onions and herbs. Bake in the pastry shell at
350F for 30-40 minutes, until the filling is set and the pastry lightly
browned.
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