Catholic Recipe: Onion and Egg Ember Day Tart

Recipe from Medieval Cuisine.

Ymber (Ember) Days are a series of three fast days during a specific week during each season of the year according to the religious practices in England during the 14th century.

DIRECTIONS

Medieval transcription: Tart in Ember Day

Take and parboil onions and herbs and press out the water and chop them small, take bread and pound it in a mortar and temper it with egg, do thereto butter, saffron and slat and raisins Corinth and a little sugar with fine powder and bake it in a shell and serve it forth.

Bring pot of water to boil. Peel and quarter onions, place in boiling water for 2-3 minutes, then drain. Chop onions and parsley and combine with bread crumbs, eggs, butter, currants, sugar, salt, and spices. Pour into prepared pie crust and bake at 350°F for 30-40 minutes, ensuring that the egg is set. Let cool for 10-15 minutes before cutting into serving sizes.

Notes on the Transcription & Translation:
During the initial test cook, a ½ cup or raisins and a ½ cup of currants were used and no herbs were added. This variation came out quite well.

Notes on the Transcription & Translation:
The original text and transcription preserve the shorthand of writing that was common practice in the late 14th century. I have taken the liberty of spelling each word fully in my transcription for clarity. Ymber (Ember) Days are a series of three fast days during a specific week during each season of the year according to the religious practices in England during the 14th century.