English - 14th Century Fingerfoods

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Description Recipes from 14th century English sources which have been redacted and used as finger foods: Pommedorry (meatballs), Cormarye (roast pork in a wine sauce), Compost (pickled root vegetables), Tartys in Applis (apple and pear tart), Tart de Bry (cheese tart), Daryols (cream tarts), Tourteletes in Fryture (ground figs in pastry), Confiture de Noiz (sugared nuts), and Cryppys (crisps).
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Submission Date 10/08/05

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