81 An almond 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 "81 An almond 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:

81 An almond tart. Take the almonds and pound them as small as possible, with them rose water. After that put them in a small bowl and put egg whites therein, until you think that it is enough, and a spoonful of cream. Afterwards spread it out the and bake it.



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]

116 To make an almond tart. Take a quarter pound of almonds and pound them small. Afterwards take half of the almonds and make a quart of almond milk out of it. Next take fifteen egg yolks and beat the milk into them. After that take the remaining almonds and a spoonful of sugar and stir them into the eggs and milk. Afterwards take fresh fat and let it melt in a pan and put everything in it and let it simmer, until it becomes thick like a pudding. Afterwards spread it out and put a little fat on top, then it is good. Sprinkle sugar on top. [Das Kuchbuch der Sabina Welserin]

138 An almond tart. If you will make a good almond tart, then take a pound and a half of almonds for a large tart and pound them very small. Take the whites from eleven or twelve eggs and put a little rose water into them and sugar, according to how sweet you will have it and put it also in a pastry shell. And when it is half baked coat it with rose water. Afterwards put it in again. [Das Kuchbuch der Sabina Welserin]

143 An almond tart. Take a pound of almonds for an abundant meal, pound them small, pound rose water with it, so that it does not become oily, and when they are small, then mix one or two egg whites with them. Put them in a bowl, mix them with the egg whites until they become like a thick pudding, and put some sugar therein until it becomes very sweet. Take wafers, take rose water and stick the wafers together. Spread the almond paste as smoothly as possible on it, stick another wafer on top, make a thin yellow batter and draw each side through it, then they look as if they are golden. Fry them in fat or bake them in a tart pan. [Das Kuchbuch der Sabina Welserin]

189 To make an almond tart, recipe from Mastercook Simon. Let the almonds be pounded small, with them sugar, sweet milk or cream, the whites from four eggs. And put sugar therein, make a tart out of it and let it bake. You should not, however, make a cover on top of it. Serve it cold. [Das Kuchbuch der Sabina Welserin]

76 An almond tart. Shell the almonds, pound them very small and strain them through a copper sieve. Take cream or sweet milk, take five or six egg yolks and let it bake. If you would like, you can mix rose water in with it, or else not. [Das Kuchbuch der Sabina Welserin]

76 An almond tart. Shell the almonds, pound them very small and strain them through a copper sieve. Take cream or sweet milk, take five or six egg yolks and let it bake. If you would like, you can mix rose water in with it, or else not. [Das Kuchbuch der Sabina Welserin]

116 To make an almond tart. Take a quarter pound of almonds and pound them small. Afterwards take half of the almonds and make a quart of almond milk out of it. Next take fifteen egg yolks and beat the milk into them. After that take the remaining almonds and a spoonful of sugar and stir them into the eggs and milk. Afterwards take fresh fat and let it melt in a pan and put everything in it and let it simmer, until it becomes thick like a pudding. Afterwards spread it out and put a little fat on top, then it is good. Sprinkle sugar on top. [Das Kuchbuch der Sabina Welserin]

138 An almond tart. If you will make a good almond tart, then take a pound and a half of almonds for a large tart and pound them very small. Take the whites from eleven or twelve eggs and put a little rose water into them and sugar, according to how sweet you will have it and put it also in a pastry shell. And when it is half baked coat it with rose water. Afterwards put it in again. [Das Kuchbuch der Sabina Welserin]

143 An almond tart. Take a pound of almonds for an abundant meal, pound them small, pound rose water with it, so that it does not become oily, and when they are small, then mix one or two egg whites with them. Put them in a bowl, mix them with the egg whites until they become like a thick pudding, and put some sugar therein until it becomes very sweet. Take wafers, take rose water and stick the wafers together. Spread the almond paste as smoothly as possible on it, stick another wafer on top, make a thin yellow batter and draw each side through it, then they look as if they are golden. Fry them in fat or bake them in a tart pan. [Das Kuchbuch der Sabina Welserin]

189 To make an almond tart, recipe from Mastercook Simon. Let the almonds be pounded small, with them sugar, sweet milk or cream, the whites from four eggs. And put sugar therein, make a tart out of it and let it bake. You should not, however, make a cover on top of it. Serve it cold. [Das Kuchbuch der Sabina Welserin]

To make an almond tart. Take half a pound of almonds peeled and ground, quince preserved in sugar, a dozen dates well washed therein, & chop very small with the quince, & half an ounce of cinnamon, three ounces of sugar, two yolks of eggs, & mix all with the almonds, & make the tart like the others. [Ouverture de Cuisine]

[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]

nuts
tarts
roses
eggs
cream


[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:81>. Accessed on October 20, 2019, 2:30 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:50>. Accessed on October 20, 2019, 2:30 am.




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