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135 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

135 An egg tart. Take twenty eggs and as much milk as eggs and beat it well together. Let it cook together like egg milk, then stir sugar into it. Make a pastry shell and roll it smooth. Then put rose water therein and put it into a tart pan, put heat under and over it, bake it until brown.

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 with beaten eggs (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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