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80 A pear 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

80 A pear tart. Cut out of each pear eight or twelve slices, according to how large the pear is, fry them in fat, take them after that and lay them nicely around the tart and sprinkle them under and over with sugar, cinnamon, cloves and raisins and let it bake.

autodoc



Other versions of this recipe:

To make a pear tart (Das Kuchbuch der Sabina Welserin)

A pear tart (Das Kuchbuch der Sabina Welserin)

To make a pear tart (Das Kuchbuch der Sabina Welserin)




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