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128 To Make An egg 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

128 To make an egg tart. Make a dish of egg milk with ten eggs and three quarts of milk. Pour it on a cloth so that the water trickles out, pour it in a bowl and stir it up well. Put an abundance of sugar and cinnamon into it. And if you think that it has not drained off well enough, then beat into it two more eggs and strain the water off. Make a pastry shell with an egg and put a hazelnut-sized piece of fat into it and roll the dough out well. Pour the filling on the crust and bake it slowly until it is crisp, or else it will be doughy.

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Other versions of this recipe:

If you would make an egg tart (Das Kuchbuch der Sabina Welserin)

An egg tart with beaten eggs (Das Kuchbuch der Sabina Welserin)

An egg tart (Das Kuchbuch der Sabina Welserin)

An egg tart (Das Kuchbuch der Sabina Welserin)

An egg tart (Das Kuchbuch der Sabina Welserin)




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