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137 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

137 An egg tart. Take three quarts of milk, put it over the fire, let it simmer, put twelve eggs into the simmering milk, spread it on a coarse cloth, put sugar into it, according to how sweet you will have the tart, put rose water into it, put it on the pastry shell and bake it.

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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