129 An egg tart with beaten eggs
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 "129 An egg tart with beaten eggs". [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:

129 An egg tart with beaten eggs. Take eight eggs for a repast and beat them well and prepare them as for an egg dish. Take a half handful of blanched almonds, pound them small and put rose water therein, take a half handful of rice and let it cook a little, pour it on a cloth, so that it drains, and pound it with the almonds, take the beaten eggs and mix them also into it. Put cinnamon therein, pour it on a small pastry shell, let it bake nicely, so that it becomes brown, and when you will bring it to the table, then sprinkle it with cinnamon.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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104 If you would make an egg tart. Then take eggs and milk and prepare them as for an egg cake and put almonds and sugar into it. It is delicious and good. [Das Kuchbuch der Sabina Welserin]

128 To make an egg tart. Make a dish of egg milk with ten eggs and three quarts of milk. Pour it on a cloth so that the water trickles out, pour it in a bowl and stir it up well. Put an abundance of sugar and cinnamon into it. And if you think that it has not drained off well enough, then beat into it two more eggs and strain the water off. Make a pastry shell with an egg and put a hazelnut-sized piece of fat into it and roll the dough out well. Pour the filling on the crust and bake it slowly until it is crisp, or else it will be doughy. [Das Kuchbuch der Sabina Welserin]

135 An egg tart. Take twenty eggs and as much milk as eggs and beat it well together. Let it cook together like egg milk, then stir sugar into it. Make a pastry shell and roll it smooth. Then put rose water therein and put it into a tart pan, put heat under and over it, bake it until brown. [Das Kuchbuch der Sabina Welserin]

137 An egg tart. Take three quarts of milk, put it over the fire, let it simmer, put twelve eggs into the simmering milk, spread it on a coarse cloth, put sugar into it, according to how sweet you will have the tart, put rose water into it, put it on the pastry shell and bake it. [Das Kuchbuch der Sabina Welserin]

78 An egg tart. Take eight eggs, beat them well and take one quart of milk. Let it boil in a pan and put the eggs into it and stir it around until it becomes thick, and let it become cool, so that the water evaporates. Put in it sugar and a little butter. If you would like, you can also put into it ground almonds and rose water. And let it bake. [Das Kuchbuch der Sabina Welserin]

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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:129>. Accessed on July 11, 2020, 4:45 am.

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