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187 How To Make milk tarts

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

187 How to make milk tarts. Take two pints of good milk and bring it to a boil and put into it a fist sized piece of fat and beat ten eggs, put them into the milk and then when it is well blended, so that it becomes very firm, then watch out, that it does not burn. Take it off and pour it onto a cloth, so that the water runs off and let it cool. Put afterwards sweet wine into it, some cream, sugar and small raisins, salt it a little, and make a tart dough under it, but don't cover it.


Other versions of this recipe:

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

Milk tarts (Le Viandier de Taillevent)

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