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129 An egg tart With Beaten eggs


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

129 An egg tart with beaten eggs. Take eight eggs for a repast and beat them well and prepare them as for an egg dish. Take a half handful of blanched almonds, pound them small and put rose water therein, take a half handful of rice and let it cook a little, pour it on a cloth, so that it drains, and pound it with the almonds, take the beaten eggs and mix them also into it. Put cinnamon therein, pour it on a small pastry shell, let it bake nicely, so that it becomes brown, and when you will bring it to the table, then sprinkle it with cinnamon.

autodoc



Other versions of this recipe:

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

To make an egg tart (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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