fruit-pies-msg - 4/12/00 Period fruit pies. Recipes. Baking pies. NOTE: See also the files: meat-pies-msg, fruits-msg, fruit-apples-msg, fruit- pears-msg, fruit-quinces-msg, pastries-msg. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefanís Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with seperate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the orignator(s). Thank you, Mark S. Harris AKA: Lord Stefan li Rous RSVE60@email.sps.mot.com stefan@texas.net ************************************************************************ From: david friedman Date: Tue, 3 Jun 1997 15:27:55 -0700 (PDT) Subject: Re: SC - Roasted apples! At 8:48 AM +0000 5/26/97, Jessica Tiffin wrote: >I've just tracked down and devoured a copy of the Goodman of Paris >(wonderful stuff). He refers to "roasted apples" in many of his >feast menus. I'm assuming that this is a standard sort of baked >apple - would anyone know precisely how they were cooked in period? > >Melesine There is a recipe for baked quinces in Chiquart's cookbook (15th c. French, as opposed to the Goodman's late 14th c.) and roughly the same recipe for quinces or pears ("wardons") in Two Fifteenth Century Cookery Books (English). You have a bottom crust, core your quinces or whatever from the top without breaking through the bottom, put them on the crust, fill with sugar (and in the English, ginger; or honey with pepper and ginger) and put on a top crust. Bake. Very good, but the pie looks decidedly lumpy. Elizabeth Date: Tue, 6 Jan 1998 07:38:35 -0500 From: dangilsp@intrepid.net (Dan Gillespie) Subject: SC - Apricot pie-IP recipe Cap lxxxiij De tortada de orejones. Una tortada grande y buena de orejones, ha de llevar una libra, los quales se lavaran con agua calie(n)te, y despues de bien lavados, echalos en un caÁo, co(n) una libra de aÁucar; ha se de dexar un poco para encima, y se les echara un poco de vino blanco, y canela, y sazonala, y pondraslo a la lumbre; de suerte que no se queme, porque ellos de suyo son bla(n)dos, y estando conservados, se quitaran, y po(n)dranse en la tortada, y se les echara aÁucar, y canela por encima; despues de bie(n) conservados tambien se les puede echar miel en lugar al aÁucar; pero ha de ser buena, y se pondran en la tortada coziendo a poca lumbre, porque todas las cosas dulces se queman facilmente. Chap 83 On a pie of dry apricot or peach halves A large & good pie of dry apricots, bring a pound of them, those which are washed with hot water, & after they are well washed, cast them in a pot, with a pound of sugar; leave a little for on top, & cast to them white wine, & cinnamon, & season it, & set it on the fire; be sure that it does not burn, because they are delicate, & being conserved, remove them & & put them in the pie, & cast to them sugar & cinnamon on top; after they are well conserved you also may cast honey in place on the sugar; but let it be good, & put the pie cooking on a small fire, because all the sweet dishes burn easily. Apricot Pie - -12 oz package of dry apricots - -12 oz white sugar, or 1.5 cups - -1 c. white wine (red or rose also works fine) - -1 tsp cinnamon - -1 tsp ginger - -a double crust pie pastry Cut the apricots in half to make thin halves. Cover them with boiling water & let them soak for 10 minutes. LEt them drain. Put the sugar, wine & spices in a heavy pan on medium high heat. Let this boil & reduce heat to medium. Add the apricots & cook 30 minutes, or so. The fruit should look a bit translucent & the syrup should be reduced & thickened. Roll out the pie dough & put all the fruit & as much of the syrup in the pie shell as looks right to you. YOu don't want the excess syrup to bubble out of the shell & burn in the oven. Cover with top layer of pie dough. Sprinkle sugar & cinnamon on top. Bake at 400 degrees for 10 minutes & reduce the heat to 325 for 30 minutes or til pastry looks golden brown. I sometimes make cookie cut-outs of the extra dough & put them on top for decoration. Dan Gillespie dangilsp@intrepid.net Date: Sun, 11 Oct 1998 22:20:48 EDT From: LrdRas@aol.com Subject: SC - Tartys in Applis-NEW recipe-enjoy This recipe would be good for a vegeterian or fast day feast also It is recommended for experienced cooks. * Exported from MasterCook * Tartys in Applis (Apple Tarts) Recipe By : L. J. Spencer, Jr. (copywrite 1998) Serving Size : 8 Preparation Time :0:00 Categories : English Fruit Pies & Pastry Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 3 apples, peeled -- cored, chopped fine 2 pears, peeled -- cored, chopped fine 1/2 cup figs, dried -- chopped fine 1/2 cup Zante currants, dried -- chopped fine 1/4 teaspoon black pepper -- ground 2 teaspoons cinnamon -- ground 1/2 teaspoon nutmeg -- ground 1/4 teaspoon mace -- ground 1/4 teaspoon cloves -- ground 1 pie shell sugar -- for garnish Mix fruits and spices together thoroughly. Spread the mixture evenly in the bottom of a pastry shell. Bake @ 450 deg F for 15 minutes. Reduce heat to 360 deg F for 20 minutes or until crust is golden brown and filling is bubbling. Serve at room temperature. Garnish with granulated sugar if desired. - - - - - - - - - - - - - - - - - - NOTES: Original: Tartys in Applies- Tak gode applys & gode spycis & figs & reysons & perys, & wan they arn wel brayed colour wyth safroun wel & do yt in a cofyn, & do yt forth to bake wel. - Curye on Inglish Although the original recipe doesn't specify seasonings, I chose to do so based on a comparison to other tart/pastry type recipes from this manuscript. I feel that this recipe was meant to convey the main ingredient of the tart and was written for the pastry cook rather than any of the other myriad specialty cooks available at the residence The spices I used are typical of this sort of dish and provide depths of flavor that literally lifts the original out of the depths of insipidity. The spice mixture that I created is well within the acceptable range of other similar mixtures that are listed in COE. Sprinkling a rounded tablespoon of granulated sugar over the top after about a half hour out of the oven makes a nice garnish. Mincemeat-like recipes appear to have been very popular during the middle ages and remained so right up until the end of the Victorian era with very little change in ingredients or method of preparation. The popularity of mincemeat dishes dropped dramatically throughout the first part of the 20th century C.E. The economy of W.W.II brought about a major decline in availability of ingredients as well as a major change in cooking styles, tools, utensils and major product additions. Mincemeat dishes were reduced to the level the old fashioned novelty that they are today. This is a good recipe for the creative period cook because of it's obvious resemblance to similar mincemeat-like recipes. The addition of 1/4 cup finely diced suet and 6 ounces of finely chopped raw venison to the main ingredients would make this tart substantial enough to serve as a first course. More importantly, IMO, it would be as period as any thing we know about and with appropriate documentation could be entered into A & S displays or competitions without fear of 'being out of period'. :-) Enjoy! al-Sayyid A'aql ibn Ras al-Zib, AoA, OSyc Guildmaster (The Guild of St. Martha) Kingdom of Aethelmearc Shire of Abhain Ciach Ghlas Mountain Confederation Clan Ravenstar Date: Mon, 12 Oct 1998 07:05:54 -0500 From: vjarmstrong@aristotle.net (Valoise Armstrong) Subject: Re: SC - Tartys in Applis-NEW recipe-enjoy Tyrca wrote: >Very interesting, Ras, and it brings up a question that I have had for >some time, about mincemeat. I grew up with mincemeat pies for >Christmas as something with _meat_ in them. My mother usually used >leftover roast beef or venison, put it through a hand grinder, and >added the apples and raisins, and canned the filling to use for the >holidays. It is my father's favorite. As I grew older, and went more >out into the world, I discovered that other people I talked to had >never heard of meat in mince pies. They thought I was crazy. > >Did they really use meat in mincemeat pies in period? Or is my family >just an abberation? Any recipes? Anyone? Fruit in medieval meat pies was a very common occurance. Actually, until the second half of the fifteenth century recipes for meat pies with fruit seem to be much more common than for fruit pies without meat. Many meat pies were baked in a heavy flour and water crust that served mostly as a container for the ingredients and could stand up under long cooking times. Some writer's have claimed that the innovation of a lighter and more edible pie crust and suggested that this new pie crust made the fruit pies (which needed shorter cooking times) much more popular. This is all supposition on the part of the historians so I set out to see if I could verify it by scanning a number of cookbooks for recipes for fruit pies that did not include meat. Out of about twenty English, French and German cookbooks from the 14th to 16th century one percent or fewer recipes were for fruit pies in the earlier two centuries while twelve percent of all the 16th century recipes were for fruit only pies. These are imperfect statistics since most of my 16th C. sources were German - - so it might be a regional fad. Valoise Date: Fri, 16 Oct 1998 17:25:33 -0800 From: david friedman Subject: Re: SC - Tartys in Applis-NEW recipe-enjoy Ras gave his worked-out version of the following 14th-c recipe: >NOTES: Original: Tartys in Applies- Tak gode applys & gode spycis & figs & >reysons & perys, & wan they arn wel brayed colour wyth safroun wel & do yt in >a cofyn, & do yt forth to bake wel. - Curye on Inglish For comparison, here is a richer version from a different source, with eggs and cream and butter, but with the same ground apples and/or pears and dried fruit as yours; it is 15th c. English and, unlike yours, specifies the spicing. It does specify sprinkling on the sugar at the end--in this case, cinnamon sugar. A Flaune of Almayne Ancient Cookery p. 452/39 First take raisins of Courance, or else other fresh raisins, and good ripe pears, or else good apples, and pick out the cores of them, and pare them, and grind them, and the raisins in a mortar, and do then to them a little sweet cream of milk, and strain them through a clean strainer, and take ten eggs, or as many more as will suffice, and beat them well together, both the white and the yolk, and draw it through a strainer, and grate fair white bread, and do thereto a good quantity, and more sweet cream, and do thereto, and all this together; and take saffron, and powder of ginger, and canel, and do thereto, and a little salt, and a quantity of fair, sweet butter, and make a fair coffin or two, or as many as needs, and bake them a little in an oven, and do this batter in them, and bake them as you would bake flaunes, or crustades, and when they are baked enough, sprinkle with canel and white sugar. This is a good manner of Crustade. [end of original; spelling modernized] 2/3 c raisins pinch of saffron 1/2 c whipping cream 3 pears or apples 1/2 t salt 5 T butter 1/2 t cinnamon 3 eggs (large) 9" pie crust 1/4 t ginger 4 T breadcrumbs 1 T cinnamon sugar to sprinkle on at the end A blender works well as a substitute for a mortar to mash the apples and raisins; mix the liquids in with the apples and raisins before blending. Bake at 375ƒ for about an hour. Elizabeth/Betty Cook (only a week behind the list, now) Date: Tue, 27 Apr 1999 17:01:18 -0700 From: varmstro@zipcon.net (Valoise Armstrong) Subject: Re: SC - period fruit pastries timorra asked >is there a period fruit pastry out there? like pasties? >i have a friend who is serving a dish and was wondering if it was period If by pastry you mean a pie, you might check out Das Kochbuch der Sabina Welserin. It has a couple of dozen fruit pies. Duke Cariadoc has graciously given it a place on his web page at: http://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html Valoise Date: Tue, 27 Apr 1999 08:22:41 -0400 From: Philip & Susan Troy Subject: Re: SC - period fruit pastries Mouuze@aol.com wrote: > is there a period fruit pastry out there? like pasties? There are instances of pies either containing fruit in addition to other ingredients (and often the fruit is dried) or occasionally fruit with a custard mix (such as apples or cherries). I'd say the biggest influx of what we would today call a fruit pastry in an English source is in ~1545, in "A Newe Proper Booke of Cokery", which contains a pastry recipe and several recipes for fruit pies and tarts together in one section. One problem with thinking in terms of a fruit pasty, other than that I've never seen such a reference and the concept may violate some unwritten law among period cooks, if you know what I mean, is that if there _were_ textual references to fruit in pasties, we still would have no reason to assume what was meant was anything like a Cornish pasty in shape or pastry composition. See what I mean? All we would know is that fruit appeared to have been eaten wrapped in pastry, and that's something we already know. > i have a friend who is serving a dish and was wondering if it was period Ah. See above. ; ) . Rather than give the standard lecture about documentation after the fact, we can consider it given and simply say yes, it does appear fruit in pastry was eaten in period, in one form or another, but that half-moon-shaped turnovers filled with sweetened fruit with the juice thickened to provide a sauce, probably were not, or at least I'm not aware of any reason to assume so. Adamantius Date: Mon, 27 Sep 1999 00:13:44 EDT From: ChannonM@aol.com Subject: Re: SC - Blackberry/Apple Pie Since I don''t know which Celts you are talking about and what time, I'll assume (watch it there) that they are Irish, Scottish or in that area and most likely early period (pre 12 C). I have found success with a "crumble" type recipe utilizing honey instead of sugar (if you are doing Celtic, sugar was not avail before 12C (I know everyone will have a specific/different date). Crumble or fruit crisp recipes use oats, nuts (hazelnuts or filberts were avail to the Celts ) a sweetener, butter and fruit. Spices that were found in burial sites such as the Osberg Ship's burial do not to my knowledge contain what we would typically call "pie spices" ie cinnamon, nutmeg so on those you can infer contact with Vikings who may have come across them . According to Anne Wilson's - Food and Drink in Britain, the spice supply was interuppted in the 5th century and revived again in the late 8th. Others out there may have more detail on that. Here is an adaption of a recipe that originally used sugar, instead of honey. Honey can be substituted for sugar at 1 cup honey:1.25 sugar (white) or .8 of a cup to 1 cup sugar. Combine 5 cups fruit (if necessary peel, core & chop/slice) with 3 Tblsp honey Place in an oven proof dish Separately combine, 1/2 cup regular rolled oats 1/4 cup flour ( I used 1/8 all purpose + 1/8 whole wheat) 1/2 cup honey 1/4 tsp ground nutmeg, ginger or cinnamon 1/4 cup chopped nuts (toasting them lightly in a 400degree oven brings out their flavour) Cut in 1/4 cup butter Sprinkle topping over filling or what may be a more period manner- mix the whole thing together as a sweet thick pottage- sounds good with some thick cream poured over after cooking. Bake in 375 degree oven for 30-35 minutes or till fruit is tender. Hauviette Date: Sun, 26 Sep 1999 22:42:53 -0500 From: david friedman Subject: Re: SC - Blackberry/Apple Pie At 12:13 AM -0400 9/27/99, ChannonM@aol.com wrote: >Since I don''t know which Celts you are talking about and what time, I'll >assume (watch it there) that they are Irish, Scottish or in that area and >most likely early period (pre 12 C). ... >Here is an adaption of a recipe that originally used sugar, instead of >honey. Honey can be substituted for sugar at 1cup honey:1.25 sugar (white) or > .8 of a cup to 1 cup sugar. > >Combine 5 cups fruit (if necessary peel, core & chop/slice) with 3 Tblsp honey >Place in an oven proof dish >Separately combine, >1/2 cup regular rolled oats ... Rolled oats are a modern invention. Would the recipe work with whole oats or oatmeal in the old sense? Also, can you think of any period recipes that are reasonably similar to this? Taking a modern recipe and substituting period ingredients isn't a very reliable way of getting a period recipe, since lots of things other than ingredients change over time. David/Cariadoc http://www.best.com/~ddfr/ Date: Thu, 25 Nov 1999 13:37:01 -0500 From: "Daniel Phelps" Subject: Re: SC - Thanksgiving I wrote: ><< I'm pretty proud of > the apple fig raisin so I will be posting the recipe later for anyone who > wants it. >> Was reply: >I would love to have the recipe, Daniel. Sounds scrumptious. > >Juliana/Iu'liana Just took one out of the oven with a little Triskel on the crust. Can't take any real credit for the reciepe as I used the filling for fruit Rissoles on page 278 of "Early French Cooking" by Scully and Scully. It's their redaction from Menagier de Paris (The Goodman of Paris) 3-4 medium cooking apples (I used 5 smallish Granny Smiths. I tried Red delicious once and they didn't do as well) 8 figs ( I used 10 this time as they seemed a bit small as well) 1 cup rasins (black raisins, I intend to use golden raisins next time to see if it makes a difference) 1 cup water 1/2 cup white wine ( used half and half water and wine, 1.5 cups of each) Peel and clice apples, chop figs small (cut off stems and throw them away). Simmer fruit in water/wine several minutes until fruit is soft but not mushy. Do not over cook. (Check the apples of doneness if they are done so is the rest of the fruit.) 1/2 cup of sugar (I used some ginger flavored sugar I had left over from making candied ginger) 1 tsp ground ginger 3/4 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp grain of paradise (optional according to Scully but I use it if I have it on hand) 1/3 cup pinenuts or chpped walnuts (I have made it with walnuts and without. This time I left them out as one of the people eating has an extreme food allergy to nuts. In truth it does not seem to make a difference to me.) Combine sugar and spices. Add fruit (Add with a slotted spoon as you do not want the mixture to be to moist.) If mixture is to dry, stir in white wine by the teaspoonful tpo correct. (I add in a bit of the drained mixture.) Taste; adjust spices to taste. (Go light on the cloves as it is very easy to go over board.) Stir in nuts. I prebaked a deep dish 9 inch pie shell and added in the filling. I put a pastry shell on top, the other pie shell unbaked, and baked in a preheated oven at 375 F for about 25 minutes. Check the pie at 20 minutes to see if the crust is done. I wouldn't leave it in over 30 minutes. This is one of Scully's suggested cooking variations. Daniel Raoul Date: Mon, 29 Nov 1999 23:33:18 -0800 From: Maggie MacDonald Subject: SC - Requested Recipes- Pork Roast/Warden Pie-LONG!! I mentioned some recipes we used at the Maison deSteele Thanksgiving, and got requests for the recipes, sources, etc. THL Gillian of Lynnhaven provided me with the all of those tonight. Let me see if I can get them to look as pretty here as she has on the paper that she gave me. Enjoy! ************************************************************* Warden Pie by THL Gillian of Lynnhaven Take the fairest and best wardens*, and pare them, and take out the hard cores on the top, and cut the sharp ends at the bottom flat; then boil them in white wine and sugar, until the syrup grow thick; then take the wardens from the syrup into a clean dish, and let them cool; then set them into the coffin, and prick cloves in the tops, with whole sticks of cinnamon, and great store of sugar, as for pippins; then cover it, and only reserve a vent hole, so set it in the oven and bake it: when it is baked, draw it forth, and take the first syrup in which the wardens were boiled, and taste it, and if it be not sweet enough, then put in more sugar and some rose-water, and boil it again a little, then pour it in at a the vent hole, and shake the pie well; then take sweet butter and rose-water melted, and with it anoint the pie lid all over, and strew upon it store of sugar, and so set into the oven again a little space, and then serve it up. And in this manner you may also bake quinces*. "The English Housewife", Gervase Markham, Edited by Michael R. Best, McGill-Queen's University Press, Canada, 1986, p. 104, #130 3 hard Pears 1 cup white Port ** 1 cup Water 1 cup Sugar 9 whole Cloves 2 whole sticks Cinnamon 1 tsp. Rosewater 2 Tbs. Butter, melted 2 pie crusts 1 pie pan egg wash - 1 egg yolk mixed with 2 Tsp. Water Peel and cut the pears in half and remove the core. Combine in a saucepan, the water, sugar and wine, with one stick of cinnamon and three cloves. Heat until boiling then reduce the heat until the syrup simmers. Add the pears to the syrup. Cook until the pears are just tender. Do not overcook. Remove the pears with a slotted spoon to a bowl and cool. Prepare the pie pan with the bottom crust. Lay the pear half into the pie pan. Place one clove into each pear half. Break the cinnamon stick into pieces and spread over the pears. Roll out the top crust leaving a one inch hole in the center for a vent. Cover the pears with the top crust, pinch the edges and brush it lightly with the egg wash. Decorate the crust as desired. Bake in the oven at 350 degrees for about 30 minutes or until the crust is golden brown. Remove the pie from the oven. Continue to simmer the syrup until it is reduced in volume by half. Add the rosewater to the syrup and remove it from the stove. Spoon the hot syrup into the vent of the pie until it is moist but not overflowing. To the melted butter add a couple of drops of rosewater and brush the mixture over the top of the pie. Sprinkle the top of the pie with sugar, and return the pie to the oven for about 5 to 10 minutes to glaze the top. Serve warm with whipped cream. Serves 6 to 8 *Wardens refer to a hard and slightly sour type of pear. Choose a pear that is solid and slightly unripe to use in this recipe. It would also work with quinces, which are sour uneatable fruits until they are cooked. **If white port cannot be found, use as sweet a white wine as can be gotten and increase the amount of sugar. The syrup should be very sweet and fragrant. Date: Sun, 05 Mar 2000 10:17:56 -0800 From: Valoise Armstrong Subject: Re: SC - Cherry tarts? - Question to the list. (long) Just got back from Wash DC and found an amazing number of digests to wade through, but glancing through the subject headings, it doesn't look like anyone has replied to this. Following are a couple of cherry pie recipes from Sabina Welserin, only one of them redacted. I'm sure there are more in other cookbooks, but these are the only ones I've got translated and on my hard drive. Valoise 123 To make a very good sour cherry tart Take a pound of sour cherries and remove all of the pits. Afterwards take a half pound of sugar and a half ounce of finely ground cinnamon sticks and mix the sugar with it. Next mix the cherries with it and put it after that in the pie shell made of good flour and let it bake in the tart pan. 130 To make a sour cherry tart Take the sour cherries, take out the stones and make a pastry crust as for the other tarts. Take bread crumbs from grated white bread and fry them in fat. Pour them on the crust, sprinkle sugar and cinnamon on top, Put the sour cherries in it, leaving their juice in the bowl, sprinkle it well with sugar and with cinnamon, make a crust on top of it, let it bake, as it is customary. Pastry for a two-crust pie 1 1/2 cups plain bread crumbs 1/4 cup butter or lard 3 cups pitted sour cherries (fresh or frozen, canned in water as a last resort) 2/3 cup sugar 1 teaspoon cinnamon Drain cherries. Melt butter in pan. Add bread crumbs and brown lightly. Set aside to cool. Arrange bottom crust in pie pan. Add bread crumbs and sprinkle with a third of the cinnamon and sugar. Add remaining sugar and cinnamon to drained cherries and place on top of bread crumbs. Cover with remaining pie crust. Trim and flute edges and cut vent holes. Bake in preheated oven 450 degrees Fahrenheit for 10 minutes. Then reduce heat to 350 degrees Fahrenheit and bake until brown (Approximately 35 more minutes). Date: Sun, 05 Mar 2000 13:19:00 -0600 From: Magdalena Subject: SC - sour cherry pie Someone asked for a cherry tart recipe a while back. I don't think this is what she? had in mind, but I thought I'd post it. Platina 8.40 40. Sour Cherry Pie Pound in a mortar pitted sour cherries which can be called 'merendae'. When they are pounded, mix into them well cut up roses, a little fresh cheese, and ground aged cheese, a bit of pepper, a little ginger, a little more sugar, and four beaten eggs. When they are mixed, cook in a well-greased pan with a lower crust on a slow fire. When they are taken off the fore, pour sugar and rosewater over them. This does not differ much from the above in force and pleasantness. (the above is millet pie) - -Magdalena Date: Tue, 07 Mar 2000 02:44:51 +0100 From: Thomas Gloning Subject: SC - cherry tarts & A tarte to provoke courage "To make a good tart of Cheries. Take your cheries and pick out the stones of them: then take raw yolks of egs, and put them into your cheries, then take sugar, Sinamon and Ginger, and Cloves, and put to your Cheries + make your Tart with all the Egges, your tart must be of an inche high, when it is made put in your cheries without any liquor, and cast Sugar, Sinamon, and ginger, upon it, and close it up, lay it on a paper, + put it in the Oven, when it is half baken draw it out, and put the liquor that you let of your cheries into the Tart: then take molten butter, and with a feather anoint your lid therewith. Then take a fine beaten Sugar and cast upon it: then put your Tarte into the Oven again, and let it bake a good while, when it is baken drawe it foorth, + cast Sugar + Rosewater upon it, and serve it in." (The good huswifes handmaide for the kitchen (1594?), ed. Stuart Peachey, Bristol 1992, 36f.) "To make a Tart of Cherries, when the stones be out, another waye. Seeth them in White wine or in Claret, and drain them thick: when they be sodden: then take two yolks of Egges + thicken it withall: then season it with Synamon, Ginger, and Sugar, and bake it, and so serve it." (ib. 37.) T. Edited by Mark S. Harris fruit-pies-msg 11