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121 To Make An Italian 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

121 To make an Italian tart. Take twelve pears and roast them quickly over a lively fire, until the peel is charred and the rest becomes soft, afterwards put them through a strainer and put sugar, cinnamon and twelve eggs therein. Make a thin batter with eggs and pour it into a hot tart pan and let it bake until it becomes hard and pour the mixture onto it and let it bake.


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