Rice 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 "Rice 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:

Rice Torte. Get a pound of rice and a pound of peeled, well ground almonds, and temper them with the broth of the rice; then take the rice, crush it thoroughly when it is cooked and incorporate it into the almonds; get a little pike eggs, grind and strain them, and mix them with a pound of sugar; get two ounces of whole pinenuts and mix everything together; then get a pan and make a lower and an upper crust for it with broad, thin lasagne; when it has finished cooking, put sugar and rosewater on top; this Torte should not be overcooked.



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]

115 To make a rice tart. Take a quarter pound of rice and cook it in water and take a few almonds and pound it all together well and beat eggs into it. And when it is almost finished baking, then pour hot fat on top, then it will form a hard crust, so that it becomes good. [Das Kuchbuch der Sabina Welserin]

[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]

rice
tarts
nuts
broth
seafood
eggs
sugar
pine_nuts
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:181>. Accessed on November 17, 2019, 6:16 am.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:115>. Accessed on November 17, 2019, 6:16 am.




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