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138 An almond 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

138 An almond tart. If you will make a good almond tart, then take a pound and a half of almonds for a large tart and pound them very small. Take the whites from eleven or twelve eggs and put a little rose water into them and sugar, according to how sweet you will have it and put it also in a pastry shell. And when it is half baked coat it with rose water. Afterwards put it in again.

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Other versions of this recipe:

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

An almond tart (Das Kuchbuch der Sabina Welserin)

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

An almond tart (Das Kuchbuch der Sabina Welserin)

An almond tart (Das Kuchbuch der Sabina Welserin)


Recipes with similar titles:

To make an almond tart (Ouverture de Cuisine)




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