A Proper Newe Booke Of Cookerye

To make short paest for tarte.
Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye.

To make a tarte of beanes.
Take beanes and boyle them tender in fayre water, then take theym oute and breake them in a morter and strayne them with the yolckes of foure egges, curde made of mylke, then ceason it up with suger and halfe a dysche of butter and a lytle synamon and bake it.

To make a tarte of goseberies.
Take goseberies and parboyle them in whyte wyne, claret or ale, and boyle with all a lyttle whyte breade, then take them up, and drawe them throughe a strayner as thycke as you can with the yolckes of syxe egges, then season it up with suger, halfe a dische of butter, so bake it.

To make a tarte of medlers.
Take medlers when they be rotten, and bray them with the yolkes of foure egges, then ceason it up wyth suger and sinamon and swete butter, and so bake it.

To make a tarte of damsons.
Take damsons and boyle theym in wyne, eyther red or claret, and put there to a dosen of peares, or els whyte bread, too make theym styffe wyth all, then drawe theym up wyth the yolkes of syxe egges and swete butter and so bake it.

To make a tarte of borage floures.
Take borage floures and perboyle them tender, then strayne them wyth the yolckes of three or foure egges, and swete curdes, or els take three or foure apples, and perboyle wythal and strayne them with swete butter and a lyttle mace and so bake it.

To make a tarte of marigoldes prymroses or couslips.
Take the same stuffe to euery of them that you do to the tarte of borage and the same ceasonynge.

To make a tarte of strawberyes.
Take and strayne theym wyth the yolkes of foure egges, and a lyttle whyte breade grated, then season it up wyth suger and swete butter and so bake it.

To make a tarte of Cheryes.

Take all thynges that ye do the Tarte of damsons so that ye put no Perys therto.

To make a tarte of spinage.
Take Spynage and perboyle it tender, then take it up and wrynge oute the water cleane, and chop it very small, and set it uppon the fyre wyth swete butter in a frying panne and season it, and set it in a platter to coole then fyll your tart and so bake it.

To make a tarte of Chese.
Take harde Chese and cutte it in slyces, and pare it, than laye it in fayre water, or in swete mylke, the space of three houres, then take it up and breake it in a morter tyll it be small, than drawe it up thorowe a strainer with the yolkes of syxe egges, and season it wyth suger and swete butter, and so bake it.

To make a stewe after the guyse of beyonde the sea.
Take a pottel of fayre water, and as much wyne, and a breste of mutton chopt in peces, than set it on the fyre and scome it cleane, than put therto a dyschefull of slyced onyons, and a quantite of synamon, gynger, cloves and mace, wyth salte and stewe them all together, and than serve them with soppes.

To make egges in moneshyne.
Take a dyche of rosewater and a dyshe full of suger, and set them upon a chaffyngdysh, and let them boyle, than take the yolkes of viii or ix egges newe layde and putte them therto everyone from other, and so lette them harden a lyttle, and so after this maner serve them forthe and cast a lyttle synamon and sugar upon them.

To make Applemoyse.
Take a dosen apples and ether rooste or boyle them and drawe them thorowe a streyner, and the yolkes of three or foure egges withal, and, as ye strayne them, temper them wyth three or foure sponefull of damaske water yf ye wyll, than take and season it wyth suger and halfe a dysche of swete butter, and boyle them upon a chaffyngdysche in a platter, and caste byskettes or synamon and gynger upon them and so serve them forthe.