186 To make an herb tart
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "186 To make an herb 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:

186 To make an herb tart. Take spinach, blanch it and chop it and grate Parmesan cheese into it, a little pepper, small raisins, melted butter therein. Salt it and bake and make a tart out of it, as one normally makes covered tarts.



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]

106 To make an herb tart. Take one handful of sage, a handful of marjoram and some lavender and rosemary, also a handful of chard, and chop it together, take six eggs, sugar, cinnamon, cloves, raisins and rose water and let it bake. [Das Kuchbuch der Sabina Welserin]

133 An herb tart. First, take a small handful of hyssop, mint, chard and sage. There should be three times more of chard than of the other herbs, according to how large one will make the tart. Take clarified butter and fry the herbs named above therein, take raisins, small currants and sugar, as much as you feel is right. Take then eight eggs, beat them carefully into that which is described above and make a pastry shell with an egg and bake it slowly. [Das Kuchbuch der Sabina Welserin]

XCV - Tart of herbs. If you want to make tart of herbs for 12 persons, take 6 large cheeses and take a large quantity of herbs that is "blede" (see note ), parsley, spinach, mint and two pounds of salted lard and eight eggs, take these herbs well cleaned and well beaten and well giving out their juice, take the cheeses and chop (mix) with herbs well large cut and take the lard that you have well beaten to the most that you can take the eggs that you have and mix these things together and put into the crust in the "testo" and make yellow the crust that is over this tort you should want it to be fat with enough cheese and you if you want to make for less people, take the things in this same ratio. [Libro di cucina / Libro per cuoco]

106 To make an herb tart. Take one handful of sage, a handful of marjoram and some lavender and rosemary, also a handful of chard, and chop it together, take six eggs, sugar, cinnamon, cloves, raisins and rose water and let it bake. [Das Kuchbuch der Sabina Welserin]

133 An herb tart. First, take a small handful of hyssop, mint, chard and sage. There should be three times more of chard than of the other herbs, according to how large one will make the tart. Take clarified butter and fry the herbs named above therein, take raisins, small currants and sugar, as much as you feel is right. Take then eight eggs, beat them carefully into that which is described above and make a pastry shell with an egg and bake it slowly. [Das Kuchbuch der Sabina Welserin]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

herbs
tarts
spinach
cheese
pepper
raisins
butter
salt


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:186>. Accessed on August 19, 2019, 9:55 pm.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:95>. Accessed on August 19, 2019, 9:55 pm.




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