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English cookbook, 1600s
Page 49
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rans and three ounces of suggar and a pound of curds and mix all these together and put them into puff paste after what shape you please and put a few currans upon the top and wash it over with the yolk of an egg beaten up with a sponfull of canary. To make goosberry tarts cherry tarts curran tarts and tarts of soft plumbs. Take your goosberries being neither too ripe nor yet too green and pick them very clean and lay them into your tarts in layers and between every layr lay suggar and cannall and lay on layr above another after this maner untill your tarts be full and if you desier them fine you may scater some perfumed [conforts?] upon the
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rans and three ounces of suggar and a pound of curds and mix all these together and put them into puff paste after what shape you please and put a few currans upon the top and wash it over with the yolk of an egg beaten up with a sponfull of canary. To make goosberry tarts cherry tarts curran tarts and tarts of soft plumbs. Take your goosberries being neither too ripe nor yet too green and pick them very clean and lay them into your tarts in layers and between every layr lay suggar and cannall and lay on layr above another after this maner untill your tarts be full and if you desier them fine you may scater some perfumed [conforts?] upon the
Szathmary Culinary Manuscripts and Cookbooks
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