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81 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

81 An almond tart. Take the almonds and pound them as small as possible, with them rose water. After that put them in a small bowl and put egg whites therein, until you think that it is enough, and a spoonful of cream. Afterwards spread it out the and bake it.

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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