Cherry Torte
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Cherry Torte". [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:

Cherry Torte. Get red cherries or the darkest available, remove their pit and grind them in a mortar; then get red roses and crush them well - I mean, the petals alone - with a knife; get a little new and old cheese with a reasonable amount of spices, cinnamon and good ginger with a little pepper and sugar, and mix everything together, adding in six eggs; make a pastry crust for the pan with half a pound of butter and set it to cook giving it a moderate fire; when it is cooked, put on sugar and rosewater.



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]

A Cherry Tart. BRuyse a pound of Cherries, and stampe them, and boyle the sirrup with Sugar. Then take the stones out of two pound: bake them in a set Coffin: Jce them, and serue them hot in to the Boorde. [A NEVV BOOKE of Cookerie]

[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]

cherries
tarts
roses
cheese
cinnamon
ginger
pepper
sugar
eggs
pastry
butter
rosewater


[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 "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:137>. Accessed on December 6, 2019, 2:07 pm.

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:27>. Accessed on December 6, 2019, 2:07 pm.




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