To Make a Tarte of Bread Recipe from 1594

Introduction

I came across this recipe. I thought it might be interesting to bake at a later time. So, this is what I have so far. 

Other than the name of the recipe, the recipe itself does not say if the batter should be poured into a tart. However, any other tart recipe I've come across so far involves tarts (think pie crusts). The recipe says to "put it into your paste", but your paste is the dough that you've just made. So, I'm wondering if the author meant to say to put it into your coffin (Tudor baking term for the tart or pie crust). However, I did come across a Tarte of Bread recipe from Kingdom of Lochac, which does not say to make a separate tart. So, we'll see how this works when I bake it!

 

Original Recipe

To make a tarte of bread.
<"137">TAke grated bread, and put to it molten Butter, and a litle Rosewater and Sugar, and the yolkes of Egs, and put it into your paste, and bake, and when you serue it, cut it in foure quaters and cast sugar on it.   (Dawson)

Similar Recipe

Possibly similar to a 17th century Treacle Tart?

Materials

5 slices bread, grated

2 Tbsp butter, melted

1/2 tsp rosewater

1 1/8 Tbsp sugar

1 egg yolk

 

Procedure

Grease a pie dish with a little bit of butter (or, for an easier non-period alternative, non-stick cooking spray). Mix the ingredients together and place in the pie dish. Preheat oven to 350ºF. Bake for 40 minutes. Cut the tart into 4 servings. Sprinkle sugar on top. Serve and enjoy!

 

Works Cited

Dawson, Thomas. A Good Huswifes Handmaide. 1594. http://www.foodsofengland.co.uk/book1594huswife.htm. 7 September 2020.

"Tarte of Bread." The Blue Strand. 6 July 2013. https://kraeglas.lochac.sca.org/files/2013/08/Issue-2013-06-July-2013.pdf. 9 September 2020.