How to Make Tartlettes

Forme of Cury (England, 1390)

Tartlettes. XX.II. X. Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a foile of dowhz and close the fars þerinne. cast þe Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast þerto powdour douce and salt, and messe the tartletes in disshes & helde the sewe þeronne.

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

.xlix. Tartlettes. Tak pork y sode & grynde hit smal with safroun, medle hit with ayroun & raysouns of coraunce & poudour fort & salt, make a foyle of dowh & close the fars therinne, cast the tartlettes in a panne with fayre watur boillyng & salt, tak of the clene flesche withoute ayroun & boyle it in gode broth cast therinne poudour douce and salt & messe the rartlettes in dysches & held the sew theron.

Forme of Cury (England, 1390)

TARTLETES. XX.VIII. IX. Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do þerto with prunes hoole. dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do þis fars þerinne. & bake it & serue it forth.

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

.Clxvij. Tartlettes. Take veel y sode & grynde hit smale. take harde ayroun y sode & y grounde & do ther to with prunes. hole dates y corve. pynes. & raysouns corauns. hole spyces & poudour. sugur & salt. & make a lytul coffyn & do this fars ther inne. cover & bake hit and serve hit forth.

Le Menagier de Paris (France, 1393) - Janet Hinson, trans.

Tartlets and other things, hippocras and wafers, wine and spices.

Liber cure cocorum [Sloane MS 1986] (England, 1430)

Tartlotes. Take porke sothun, and grynde hit wele With safroune, and medel hit ylkadel With egges and raysyns of corouns. þo Take powder and salt, and do þerto. Make a fole of doghe, and close þis fast, This flesshe þat hewene was open þo last Kover hit with lyddes, and pynche hit fayre, Korven in þe myddes two loyseyns a payr, Set hit with fryed almondes sere, And coloure þe past with safroune dere, And bake hit forthe, as I þe kenne, And set in sale before gode menne.

A Noble Boke off Cookry (England, 1468)

To mak tartalettes, mak smalle coffins in the same manner as ye did the tother and mak your stuf of boylled figges ground and good powdure and spices and put ther to other fische or fleshe and sesson it up in the same manner and fille the coffins ther with and ye may fry them or bak them whedure ye wille and serue them.