MC Logo

116 To Make An almond 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

116 To make an almond tart. Take a quarter pound of almonds and pound them small. Afterwards take half of the almonds and make a quart of almond milk out of it. Next take fifteen egg yolks and beat the milk into them. After that take the remaining almonds and a spoonful of sugar and stir them into the eggs and milk. Afterwards take fresh fat and let it melt in a pan and put everything in it and let it simmer, until it becomes thick like a pudding. Afterwards spread it out and put a little fat on top, then it is good. Sprinkle sugar on top.

autodoc



Other versions of this recipe:

An almond tart (Das Kuchbuch der Sabina Welserin)

An almond tart (Das Kuchbuch der Sabina Welserin)

To make an almond tart (Das Kuchbuch der Sabina Welserin)

An almond tart (Das Kuchbuch der Sabina Welserin)

An almond tart (Das Kuchbuch der Sabina Welserin)


Recipes with similar titles:

To make an almond tart (Ouverture de Cuisine)




Home : Recipes : Menus : Search : Books : FAQ : Contact