Tart Of Pickled Fish - England, 1378 Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: , (2 oz) figs
1/2 cup: , (2 oz) raisins
4 each: Apples, peeled, cored, and chopped
2 each: Pears, peeled, cored and chopped
1 cup: Wine,
1/4 cup: Sugar,
1/2 lbs: Pickled salmon, cod, or haddock
1/4 tsp: Ginger,
1/4 tsp: Nutmeg,
1/4 tsp: Whole allspice,
1/2 tsp: Cinnamon,
1/2 tsp: Salt,
1 each: 10" pastry shell, 1" deep
4 each: Prunes, stoned and quartered
4 each: Dates, pitted and quartered
4 each: Damsons, stoned & quartered
Directions:
"Tart de Brylment"
Take the figs and raisins, wash them in wine and mince with the
apples and pears. Put in a pan with the wine and sugar, pickled fish,
and chop finely. Mix in the spices and salt and cook together for 15
minutes. Leave to cool. Put the fish, and minced figs, raisins,
apples, and pears into the pastry shell. Arrange the prunes, dates,
and damsons on top and bake at 375f for 30 to 40 minutes.
From _The Forme of Cury_, 1378 In _Seven Centuries of English Cooking_
Grove Press, 1992 By Maxime de la Falaise Typos by Jeff Pruett
Source from luhu.jp
Take the figs and raisins, wash them in wine and mince with the
apples and pears. Put in a pan with the wine and sugar, pickled fish,
and chop finely. Mix in the spices and salt and cook together for 15
minutes. Leave to cool. Put the fish, and minced figs, raisins,
apples, and pears into the pastry shell. Arrange the prunes, dates,
and damsons on top and bake at 375f for 30 to 40 minutes.
From _The Forme of Cury_, 1378 In _Seven Centuries of English Cooking_
Grove Press, 1992 By Maxime de la Falaise Typos by Jeff Pruett
Source from luhu.jp