The Parish Magazine June 2023
Serving the communities of Charvil, Sonning, and Sonning Eye since 1869
Serving the communities of Charvil, Sonning, and Sonning Eye since 1869
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
HOME AND GARDEN — 1<br />
Recipe of the month<br />
A Meatless Medieval<br />
Ember Days Tart<br />
From Medieval Cookery: http://www.medievalcookery.com/recipes/tart.html<br />
Ember days are times of prayer and fasting held four times a year, dividing<br />
the liturgical calendar into four quarters. Traditionally they are on the<br />
Wednesday, Friday, and Saturday following St Lucy's Day on 13 December,<br />
the first Sunday in Lent, Pentecost and Holy Cross Day 14 September.<br />
Today, Roman Catholic and Anglican churches follow slightly<br />
different patterns and Ember days are generally observed as<br />
part of the ordination of priests, although this does not mean<br />
that others can't pray and fast. This month the Church of<br />
England liturgy has Ember days on Wednesday 28 <strong>June</strong>, Friday<br />
30 <strong>June</strong>, and Saturday 1 July.<br />
<strong>The</strong> Catholic Church Ember Day tradition forbade meat,<br />
although cheese and eggs were allowed. This led to the creation<br />
of the 'Ember Day Tart' that was served on fasting days.<br />
<strong>The</strong> Original Medieval Recipe for Tart in Ymber Day<br />
Tak & parboyle oynons & erbes & presse oute þe water & hewe<br />
hem smale, tak brede & bray hit in a mortar & temper hit wit<br />
ayron, do þerto butter, safron, & salt & raysons corans & a litul<br />
sugar wiþ poudor douce, & bak hit in a trap & serue hit forth.<br />
Which translates as: Tart in Ember Day<br />
Take and parboil onions and herbs and press out the water<br />
and chop them small, take bread and pound it in a mortar and<br />
temper it with egg, do there to butter, saffron and salt and<br />
raisins and a little sugar with fine powder and bake it in a shell<br />
and serve it forth.<br />
Ingredients<br />
1 pound onions<br />
½ tsp salt<br />
½ cup bread crumbs fresh<br />
8 large eggs<br />
1 pie crust (see Paest Royall opposite)<br />
2 tsp butter<br />
¼ bunch parsley<br />
A pinch of saffron<br />
¾ cup currants<br />
½ tsp sugar<br />
¾ tsp powder douce — This is a spice mix used in Medieval and<br />
Renaissance cookery. Like modern spice mixes such as Italian<br />
seasoning, garam masala, taco seasoning, etc. <strong>The</strong>re was not a set<br />
ingredient list, it varied from cook to cook.<br />
In the Bible Garden<br />
<strong>The</strong> <strong>Parish</strong> <strong>Magazine</strong> - <strong>June</strong> <strong>2023</strong> 31<br />
Method<br />
Bring pot of water to boil. Peel and quarter onions, place in<br />
boiling water for 2-3 minutes, then drain. Chop onions and<br />
parsley and combine with breadcrumbs, eggs, butter, currants,<br />
sugar, salt, and spices. Pour into prepared pie crust and bake at<br />
350°F for 30-40 minutes, ensuring that the egg is set. Let cool<br />
for 10-15 minutes before cutting into serving sizes.<br />
Paest Royall — Ember Day Pie Crust<br />
<strong>The</strong> following recipe is taken from A Proper Newe Booke of<br />
Cokerye, (16th Century) by Catherine Frances Frere, found in<br />
A Collection of Medieval and Renaissance Cookbooks compiled by<br />
Duke Cariadoc of the Bow and Duchessa Diana Alena:<br />
To Make Pyes …. yf you wyll have paest royall, take butter and<br />
yolkes of egges and so paste the paste to make the paste.<br />
Which translates as:<br />
To make pies: If you will have paste royal, take butter and<br />
yolks of eggs and so temper (ie mix with) the flour to make the<br />
paste.<br />
Ingredients: 1 cup flour; ⅓ cup butter; 2 egg yolks; water<br />
Method<br />
Cut butter and egg yolks into flour until crumbly, add water<br />
and knead mixture until it forms a ball of dough. Roll out<br />
dough then place into pie pan.<br />
References<br />
A full list of references and further background notes on<br />
the translations and transcriptions can be found on:<br />
http://www.medievalcookery.com/recipes/tart.html<br />
SIGNS OF SUMMER COMING (left to right): Bethlehem Star, Apple blossom, Grape Vine, Broom and Pomegranate