A Tudor recipe created with students of a Heritage Lincolnshire workshop I delivered on Food History and Historical cookery. As featured in The Lincolnshire Echo, Good Taste Magazine and Wolds Scene.
I recently had the pleasure of working with 20 fabulous students on a Food History and Historical Cookery workshop that I ran for the Heritage Lincolnshire “Layers of History” project. I would like to share with you one of the recipes which we all made, for an early Tudor dish aptly named “Tarte Owt of Lente” and how you can get involved with this fantastic project too.
The workshop was an action-packed morning, starting off by looking at cookbooks as a resource for social history and how they are always more than just a collection of recipes or techniques. We then explored some cookbook authors from the past and I shared an 18th century recipe by Hannah Glasse for “Hysterical Water”, which involves the use of dried millipedes and copious quantities of brandy! A whirlwind culinary tour of the past took us up to the break, when we had a much needed “cuppa”, (I spared them Hysterical Water) and a chance to taste the dishes that they were going to make, including “Tarte Owt of Lente” and “Filo Purses”.
We all great fun making our dishes from the past, with teams working well together. All the students were able to take their creations home in their own takeaway dishes and “doggy bag” with instructions on how to cook them. Many posted proud pictures of their finished dishes later on Twitter and everyone was pleasantly surprised how tasty they were.
The “Tarte Owt of Lente” dates from around 1500, when the dietary observance of Lent was much stricter than today. This dish includes all of things that you were to abstain from during that period – Butter, Cheese, Eggs, Cream! It’s not one for if you are on a diet, but it is really tasty. I like it warm out of the oven with a nice green salad, but you can enjoy it cold too.