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115 To Make A rice tart


This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

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.

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Other versions of this recipe:

To make rice tarts (Ouverture de Cuisine)


Recipes with similar titles:

Rice Torte (The Neapolitan recipe collection)




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