LIII To make torteli of oil
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "LIII To make torteli of oil". [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:

LIII To make torteli of oil. If you want to make torteli of meat of fresh mixed pork, boil it so that it is cooked, and beat it with a knife so that it is very good, and take the pot and boil it and grind it in a mortar and put in up to six eggs that are boiled and mix with the meat and put in good spices and put in some good dry, grated cheese, and you want to make these pies in a skin of lasagna and one should not boil (them) in meat broth and it should be given for dish with a long meat pottage of pepper, and it is good boiled.

If you want to make green tortelli, take fresh cheese and egg whites and enough flour that it goes in an eggshell, and add sumac and sugar, and it should be fried in so much lard that the fritters don't touch the frying pan and throw sugar on the squares, and bind the cheese with a white table-cloth so that the water doesn't get out. Don't put in salt, that lard you have, is like unto too much sauce.

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

oil
pork
eggs
cheese
pies
broth
pepper
flour
sumac
sugar
lard
salt

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:36>. Accessed on April 18, 2024, 4:23 am.