Search Results

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

143 An almond tart. Take a pound of almonds for an abundant meal, pound them small, pound rose water with it, so that it does not become oily, and when they are small, then mix one or two egg whites with them. Put them in a bowl, mix them with the egg whites until they become like a thick pudding, and put some sugar therein until it becomes very sweet. Take wafers, take rose water and stick the wafers together. Spread the almond paste as smoothly as possible on it, stick another wafer on top, make a thin yellow batter and draw each side through it, then they look as if they are golden. Fry them in fat or bake them in a tart pan.

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)