115 To make a rice tart
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "115 To make a rice tart". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

115 To make a rice tart. Take a quarter pound of rice and cook it in water and take a few almonds and pound it all together well and beat eggs into it. And when it is almost finished baking, then pour hot fat on top, then it will form a hard crust, so that it becomes good.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

To make rice tarts. Take a little plate of rice that has been cooked, & well spiced, then take three raw eggs, four ounces of melted butter, two ounces of sugar, a quarter ounce of cinnamon, a little rose water, & make tarts like the others. [Ouverture de Cuisine]

Rice Torte. Get a pound of rice and a pound of peeled, well ground almonds, and temper them with the broth of the rice; then take the rice, crush it thoroughly when it is cooked and incorporate it into the almonds; get a little pike eggs, grind and strain them, and mix them with a pound of sugar; get two ounces of whole pinenuts and mix everything together; then get a pan and make a lower and an upper crust for it with broad, thin lasagne; when it has finished cooking, put sugar and rosewater on top; this Torte should not be overcooked. [The Neapolitan recipe collection]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:115>. Accessed on August 9, 2020, 7:36 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:47>. Accessed on August 9, 2020, 7:36 am.

Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:181>. Accessed on August 9, 2020, 7:36 am.

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