CXIV - Tart of Romania
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "CXIV - Tart of Romania". [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:

CXIV - Tart of Romania. To make a Romanian tart for 12 persons, take 6 hens and 4 fresh or dry cheeses and 12 eggs and 30 dates and one pound of currants and one of slows and half an ounce of whole cinnamon and half an ounce of ginger and half a quarter of cloves and half of saffron and two ounces of pine nuts peeled and four ounces of sweet spices well yellow; take the hens well washed and chop in pieces and put to fry in lard cleaned and strained and the first time that you put with the hens add sweet spices, and take the fresh cheese that you have and make ravioli enough and boil in water. When they are cooked powder with fine spices and when the hen is fried enough put a best of water, and when they are just enough cooked, put a cheese cut and strained and 8 egg yolks and cinnamon and ginger red; take cloves and pine nuts peeled and currents well washed and of spices and saffron enough and guard this thing from too much fire until it is well cooked and make a thin crust in the testo ( see note ), and put these things within and ravioli and each thing within apart, and put a crust over thin and well yellow. This tart wants little fire while cooking or the crust incorporates the batter, etc.

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 "Libro di cucina / Libro per cuoco". Medieval Cookery.
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