The Lawspeaker
12-22-2020, 01:19 PM
Tart de Bry, 14th Century, England (Tarte de queijo doce, Século XIV, Inglaterra). (https://thequeensmeal.blogspot.com/2020/06/tart-de-bry-14th-century-england-tarte.html?m=1)
<time class="published" datetime="2020-06-06T15:11:00+01:00" title="2020-06-06T15:11:00+01:00"> June 06, 2020 </time> (https://thequeensmeal.blogspot.com/2020/06/tart-de-bry-14th-century-england-tarte.html)
https://1.bp.blogspot.com/-DfGq_pGmXsc/Xtuj6sYsthI/AAAAAAAAD5Y/mvfOx4SJFsAgd0ydAa77nmJqcOPmSM_JQCEwYBhgLKs4DAL1Oc qw8fLZIVw4QCOF8_vi18g26-inbSyk6qdRuvFsCLTcJst8cccT1Lbw7frhyJUBIVgwzDFEWCUw 8iFMFh0hwZ5Z5LzqtvVTOzAtaR_UfSQVRtr_eRTTwmATPPqAmR HLz73GGU3EKri2472k30P2zGI5q-McHIv0gRr_DE-0V_8xxWm51jCt_rOxw0QvnRY-Sx2wMxrtr3EN75kVpA8LUgezIw7szDlO2mfK_7-uAjzvcGZfdbWMz-iKm0aV3V6wAZ9g0KKsucq9XBRjhvYVSmFj6jR8V3hGRZ0PldAM OM0th4wLRkD2LF8VJqkSDCsw9PkRyxZ2NlpRYqxfWPvLimpdHP 953-VziUwEiJlnB1rRoeYpoT8JKaExs3xQhv33WNmje7U8AprXl0xy UwnqK1KVQfy292vJ2Lrrl_SgtsiSsTEWo7g57K3hLZb4Uf1rI7 MaEMZR8rKRwQQULd8O2zYTRov4ewXdkbMheaBULkEEW0vBYhIM kGORxFGkin5m2q-3-VZT2UFLrYod59-58Y8dpZSt7WtqztKBUfde6Zur5Pmi0QIHdPApO5r9R38hwDWt2 2wkwK7BUhdJQ2KvgW2X3kjgNyOqg7XJiMNDM7vYF/s320/IMG_20200606_150641_898.jpg (https://1.bp.blogspot.com/-DfGq_pGmXsc/Xtuj6sYsthI/AAAAAAAAD5Y/mvfOx4SJFsAgd0ydAa77nmJqcOPmSM_JQCEwYBhgLKs4DAL1Oc qw8fLZIVw4QCOF8_vi18g26-inbSyk6qdRuvFsCLTcJst8cccT1Lbw7frhyJUBIVgwzDFEWCUw 8iFMFh0hwZ5Z5LzqtvVTOzAtaR_UfSQVRtr_eRTTwmATPPqAmR HLz73GGU3EKri2472k30P2zGI5q-McHIv0gRr_DE-0V_8xxWm51jCt_rOxw0QvnRY-Sx2wMxrtr3EN75kVpA8LUgezIw7szDlO2mfK_7-uAjzvcGZfdbWMz-iKm0aV3V6wAZ9g0KKsucq9XBRjhvYVSmFj6jR8V3hGRZ0PldAM OM0th4wLRkD2LF8VJqkSDCsw9PkRyxZ2NlpRYqxfWPvLimpdHP 953-VziUwEiJlnB1rRoeYpoT8JKaExs3xQhv33WNmje7U8AprXl0xy UwnqK1KVQfy292vJ2Lrrl_SgtsiSsTEWo7g57K3hLZb4Uf1rI7 MaEMZR8rKRwQQULd8O2zYTRov4ewXdkbMheaBULkEEW0vBYhIM kGORxFGkin5m2q-3-VZT2UFLrYod59-58Y8dpZSt7WtqztKBUfde6Zur5Pmi0QIHdPApO5r9R38hwDWt2 2wkwK7BUhdJQ2KvgW2X3kjgNyOqg7XJiMNDM7vYF/s1600/IMG_20200606_150641_898.jpg)
Tart de Bry. Take a crust ynche depe in a trap. Take yolkes of ayren rawe & chese ruayn & medle it & þe yolkes togyder. Do þerto powdour gynger, sugur, safroun, and salt. Do it in a trap; bake it & serue it forth.
Line the flan form with the shortcrust pastry, made with 150 g of flour and 65 g of lard. Soak the saffron in water until the liquid turns golden. Beat 350 gr of Brie cheese until creamy and smooth. In a separate bowl, beat 4 egg yolks and 50 g of sugar, then add the cheese, a good pinch of ginger, salt and saffron water. Pour the mixture into the prepared pan. Cook at 190º, for 20 to 25 minutes. Serve cold or hot on the same day.
Bibliography: Black, Maggie - A Taste of History, 10.000 years of Food in Britain, 1993, English Heritage, pag. 134-135. Original Recipe from The Forme of Cury in
http://www.pbm.com/~lindahl/foc/
Forre a forma de pudim com a massa quebrada, feita com 150 gr de farinha e 65 gr de banha. Embeba o açafrão em água até o líquido ficar dourado. Bata 350 gr de queijo Brie até ficar cremoso e suave. Numa taça separada bata 4 gemas dos ovos e 50 gr de açúcar, depois junte o queijo, uma boa pitada de gengibre, sal e a água de açafrão. Deite a mistura na forma preparada. Cozinhe a 190º, por 20 a 25 minutos. Sirva frio ou quente no mesmo dia.
Bibliografia: Black, Maggie - A Taste of History, 10.000 years of Food in Britain, 1993, English Heritage, pag. 134-135.Receita original: The Forme of Cury in
http://www.pbm.com/~lindahl/foc/
<time class="published" datetime="2020-06-06T15:11:00+01:00" title="2020-06-06T15:11:00+01:00"> June 06, 2020 </time> (https://thequeensmeal.blogspot.com/2020/06/tart-de-bry-14th-century-england-tarte.html)
https://1.bp.blogspot.com/-DfGq_pGmXsc/Xtuj6sYsthI/AAAAAAAAD5Y/mvfOx4SJFsAgd0ydAa77nmJqcOPmSM_JQCEwYBhgLKs4DAL1Oc qw8fLZIVw4QCOF8_vi18g26-inbSyk6qdRuvFsCLTcJst8cccT1Lbw7frhyJUBIVgwzDFEWCUw 8iFMFh0hwZ5Z5LzqtvVTOzAtaR_UfSQVRtr_eRTTwmATPPqAmR HLz73GGU3EKri2472k30P2zGI5q-McHIv0gRr_DE-0V_8xxWm51jCt_rOxw0QvnRY-Sx2wMxrtr3EN75kVpA8LUgezIw7szDlO2mfK_7-uAjzvcGZfdbWMz-iKm0aV3V6wAZ9g0KKsucq9XBRjhvYVSmFj6jR8V3hGRZ0PldAM OM0th4wLRkD2LF8VJqkSDCsw9PkRyxZ2NlpRYqxfWPvLimpdHP 953-VziUwEiJlnB1rRoeYpoT8JKaExs3xQhv33WNmje7U8AprXl0xy UwnqK1KVQfy292vJ2Lrrl_SgtsiSsTEWo7g57K3hLZb4Uf1rI7 MaEMZR8rKRwQQULd8O2zYTRov4ewXdkbMheaBULkEEW0vBYhIM kGORxFGkin5m2q-3-VZT2UFLrYod59-58Y8dpZSt7WtqztKBUfde6Zur5Pmi0QIHdPApO5r9R38hwDWt2 2wkwK7BUhdJQ2KvgW2X3kjgNyOqg7XJiMNDM7vYF/s320/IMG_20200606_150641_898.jpg (https://1.bp.blogspot.com/-DfGq_pGmXsc/Xtuj6sYsthI/AAAAAAAAD5Y/mvfOx4SJFsAgd0ydAa77nmJqcOPmSM_JQCEwYBhgLKs4DAL1Oc qw8fLZIVw4QCOF8_vi18g26-inbSyk6qdRuvFsCLTcJst8cccT1Lbw7frhyJUBIVgwzDFEWCUw 8iFMFh0hwZ5Z5LzqtvVTOzAtaR_UfSQVRtr_eRTTwmATPPqAmR HLz73GGU3EKri2472k30P2zGI5q-McHIv0gRr_DE-0V_8xxWm51jCt_rOxw0QvnRY-Sx2wMxrtr3EN75kVpA8LUgezIw7szDlO2mfK_7-uAjzvcGZfdbWMz-iKm0aV3V6wAZ9g0KKsucq9XBRjhvYVSmFj6jR8V3hGRZ0PldAM OM0th4wLRkD2LF8VJqkSDCsw9PkRyxZ2NlpRYqxfWPvLimpdHP 953-VziUwEiJlnB1rRoeYpoT8JKaExs3xQhv33WNmje7U8AprXl0xy UwnqK1KVQfy292vJ2Lrrl_SgtsiSsTEWo7g57K3hLZb4Uf1rI7 MaEMZR8rKRwQQULd8O2zYTRov4ewXdkbMheaBULkEEW0vBYhIM kGORxFGkin5m2q-3-VZT2UFLrYod59-58Y8dpZSt7WtqztKBUfde6Zur5Pmi0QIHdPApO5r9R38hwDWt2 2wkwK7BUhdJQ2KvgW2X3kjgNyOqg7XJiMNDM7vYF/s1600/IMG_20200606_150641_898.jpg)
Tart de Bry. Take a crust ynche depe in a trap. Take yolkes of ayren rawe & chese ruayn & medle it & þe yolkes togyder. Do þerto powdour gynger, sugur, safroun, and salt. Do it in a trap; bake it & serue it forth.
Line the flan form with the shortcrust pastry, made with 150 g of flour and 65 g of lard. Soak the saffron in water until the liquid turns golden. Beat 350 gr of Brie cheese until creamy and smooth. In a separate bowl, beat 4 egg yolks and 50 g of sugar, then add the cheese, a good pinch of ginger, salt and saffron water. Pour the mixture into the prepared pan. Cook at 190º, for 20 to 25 minutes. Serve cold or hot on the same day.
Bibliography: Black, Maggie - A Taste of History, 10.000 years of Food in Britain, 1993, English Heritage, pag. 134-135. Original Recipe from The Forme of Cury in
http://www.pbm.com/~lindahl/foc/
Forre a forma de pudim com a massa quebrada, feita com 150 gr de farinha e 65 gr de banha. Embeba o açafrão em água até o líquido ficar dourado. Bata 350 gr de queijo Brie até ficar cremoso e suave. Numa taça separada bata 4 gemas dos ovos e 50 gr de açúcar, depois junte o queijo, uma boa pitada de gengibre, sal e a água de açafrão. Deite a mistura na forma preparada. Cozinhe a 190º, por 20 a 25 minutos. Sirva frio ou quente no mesmo dia.
Bibliografia: Black, Maggie - A Taste of History, 10.000 years of Food in Britain, 1993, English Heritage, pag. 134-135.Receita original: The Forme of Cury in
http://www.pbm.com/~lindahl/foc/