36 To make an English tart
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This entry is a re-creation of a recipe from Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.), entitled "36 To make an English 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:

36 To make an English tart. First take one third of a quart of cream, some three quarters of a pound of fat and a quarter pound of sugar, which must be allowed to cook with the milk and the fat. After that take six eggs, according to how [large] they are, and, also six egg yolks, beat two eggs with a small spoonful of flour and stir it until smooth, and when it is well-beaten, then beat into it all the eggs, put it all in a pan and let it simmer together until it becomes fairly thick, and watch out that it does not burn, and when it is cooked then salt it a little and pour in a little rose water on it while it is still warm, and let it bake.

Related Recipes
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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:36>. Accessed on May 30, 2020, 7:47 pm.

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