Take fair pippins and pare them, then cut them in quarters, core them and stew them, in claret-wine, whole cinamon, and slic’t ginger; stew them half an hour, then put them into a dish, and break them not, when they are cold, lay them one by one into the tart, then lay on some green cittern minced small, candied orange or coriander, put on sugar and close it up, bake it, and ice it, then scrape on sugar and serve it.
[ To make a Pippin Tart, either in Tart, Patty-Pan, or Dish.]
Take ten fair pippins, preserve them in white wine, sugar, whole cinamon, slic’t ginger, and eight or ten cloves, being finely preserved and well coloured, lay them on a cut tart of short paste; or in place of preserving you may bake them between two dishes in the oven for the foresaid use.
[ A made Dish of Pippins.]
Take pippins, pare and slice them, then boil them in
claret-wine in a pipkin, or between two dishes with some sugar, and beaten cinamon, when ’tis boiled good and thick, mash it like marmalade, and put in a dish of puff paste or short paste;
acording to this form with a cut cover, and being baked ice it.