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133 An herb 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

133 An herb tart. First, take a small handful of hyssop, mint, chard and sage. There should be three times more of chard than of the other herbs, according to how large one will make the tart. Take clarified butter and fry the herbs named above therein, take raisins, small currants and sugar, as much as you feel is right. Take then eight eggs, beat them carefully into that which is described above and make a pastry shell with an egg and bake it slowly.

autodoc



Other versions of this recipe:

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

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

Tart of herbs (Libro di cucina / Libro per cuoco)




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