Tart de bry

Forme of Cury (England, 1390)

TART DE BRY. XX.VIII. VI. Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn. & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.

Fourme of Curye [Rylands MS 7] (England, 1390)

.Clxiiij. Tart debry. Take a crust ynche depe in a traup. take yolkes of ayroun rawe. & chese ruayne. & medle hit & the yolkes to gyder. do therto poudour ginger. sugur. safroun and salt. do hyt in a traup and bake hyt and messe hyt forth.

Ancient Cookery [Arundel 334] (England, 1425)

Tart de bry. Take rawe zolkes of egges, and gode fat chefe, and dresse hit, and medel hit well togedur ; and do therto pouder of gynger, and of canel, and sugur, and saffron, and do hit in a coffyn, and bake hit toforefaid, and serve hit forthe.