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An Herb-Tart
Take Sorrel, Spinage, Parsly, and boyl them in water till they be very soft as Pap, then take them up and press the water clean from them, then take good store of yelks of Eggs boyl'd ery hard, and chopping them with the herbs exceeding small, then put in good store of Currants, Sugar, and Cinnamon and stir all well together; then put them into a deep Tart-Coffin with good store of sweet butter, and cover it, and bake it like a Pippin-Tart, and adorn the Lid after the baking in that manner also, and so serve it up.
-- probably from The Good Huswife's Jewell but I've misplaced the reference.
I modified this recipe to make it less sweet. One vegetarian advisor, before the feast, commented that almost all the vegetarian dishes contained sugar or currants, and that it would be nice to have something more savoury.
To serve 40
- Crust:
- 5 cups flour
- 1 tsp salt
- 1 cup shortening (veg shortening or butter)
- 1 1/4 cups water
- extra shortening for pans
- Filling:
- 5 bunches spinach
- 2 bunches parsley
- 3 bunches other greens
- 200g pine nuts
- 20 eggs + 10 extra whites (there are whites left over from other dishes that use yolks)
- 1 1/4 cups milk
- 1 tblsp spice mix (pepper, ginger, cinnamon, cloves, mace, etc) (spicy is good)
- 1 tsp salt
Make pie crusts according to normal short crust recipe. Blanch greens, drain and chop finely. Mix greens with other ingredients, put into crusts, bake at 180C until done (30 minutes?)
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