Recipes from John Crophill's Commonplace Book (Harley MS 1735)
This manuscript is dated before 1485.
The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.
Images of the original manuscript are freely available on the British Library website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2015 by Daniel Myers, MedievalCookery.com
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Tak fresch pork & sethz it & do awey the skyn & the bonys & grynd it in a morter tak good chese & cyy it & tempre al to gidre than tempre it with eyren do therinne almaund fryede & good poudre of galingale & clowes & qwybibes & sugre & salt & saffron & reysings with out thu pepynes & grynd al to gidre tak perterkes & ploveres & wodekokes & other smale brydds tak conyes & kerwe hem & frye hem as was forseyd & farse thi dat & mak dow & couche the tarte thus ferst ley at the than aftyr ley thi farse & ley a perty of flesch ther inne & than qwibebes & sugre & good poudre reysings & dats & pumbys & damacyns & fryed almaunds ley al this in the tarte & ley thin oth couche on thi farse colour it with saffron mak thin lowes & set it in the ovene.
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While recipes for port and cheese tarts are fairly common in medieval sources, I could not find any matches for this recipe. The closest appears to be the following from Forme of Cury.
TARTES OF FLESH. XX.VIII. VIII. Take Pork ysode and grynde it smale. tarde harde eyrenn isode & ygrounde and do þerto with Chese ygronde. take gode powdour and hool spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel sayde & do þis þerinne, & plaunt it with smale briddes istyned & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth. [Forme of Cury (England, 1390)]
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