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131 To Make A pear 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

131 To make a pear tart. Take the pears and peel them, then fry them in fat, put them into a mortar and pound them well, put rose sugar and rose water in it, put ginger, cloves, cinnamon and sugar therein. Taste it, make a pastry shell as for other tarts, make no cover for the top and bake until crisp.

autodoc



Other versions of this recipe:

A pear tart (Das Kuchbuch der Sabina Welserin)

A pear tart (Das Kuchbuch der Sabina Welserin)

To make a pear tart (Das Kuchbuch der Sabina Welserin)




Links to modern interpretations:


Grene Boke  

Pear Tart
Kristen Wright
Grene Boke
http://greneboke.com/recipes/peartart.shtml






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