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76 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

76 An almond tart. Shell the almonds, pound them very small and strain them through a copper sieve. Take cream or sweet milk, take five or six egg yolks and let it bake. If you would like, you can mix rose water in with it, or else not.

autodoc



Other versions of this recipe:

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)

To make 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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