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36 To Make An English 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

36 To make an English tart. First take one third of a quart of cream, some three quarters of a pound of fat and a quarter pound of sugar, which must be allowed to cook with the milk and the fat. After that take six eggs, according to how [large] they are, and, also six egg yolks, beat two eggs with a small spoonful of flour and stir it until smooth, and when it is well-beaten, then beat into it all the eggs, put it all in a pan and let it simmer together until it becomes fairly thick, and watch out that it does not burn, and when it is cooked then salt it a little and pour in a little rose water on it while it is still warm, and let it bake.


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