Search Results

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

125 To make a good tart with roasted apples. Peel the apples and cut them into four pieces, cut out the cores, and put them in pot, which should be well covered, and let them stew in the pot. One should watch them frequently, so that they do not scorch. Afterwards spread them on the pastry shell, which should be made of good flour, and put a half pound of sugar and a half ounce of finely ground cinnamon therein.

Other versions of this recipe:

To make a very good apple tart (Das Kuchbuch der Sabina Welserin)

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

An apple tart (Das Kuchbuch der Sabina Welserin)

Another apple tart (Das Kuchbuch der Sabina Welserin)

An apple tart (Das Kuchbuch der Sabina Welserin)

Tarts of Appyls (Thomas Awkbarow's Recipes (MS Harley 5401))