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Cxii - tart Of parmesan Good

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

CXII - Tart of parmesan good. Parmesan tart for 25 persons. Take eight pounds of pork loin and take 12 fresh cheese and take 6 dried cheese and 26 eggs and half a pound of sweet spices and 6 hens and 4 capons, and take the loin of the pork, boil well when it is cooked beat it and beat it with enough quantity of mint and parsley; and take 6 cheese fresh and 24 eggs of those that you have and salted lard much that is enough and well beaten and spices and saffron enough and of these things make a batter well beaten and well yellow (item 1). And take two fresh cheese and a white of an egg and paste and make white ravioli to have 9 with a crust of pasta (item 2), and take two fresh cheese and one dry and mink and parsley and paste all together and make 12 ravioli green (item 3). Take 4 cheese and bake beautiful slices across and take the hens and joint and make of one menbro (menata, a little handful ? ) two and put to fry in salted lard and well cleaned and strained and spices into to fry and more (item 4) 1 (pound) of dates well dressed with cinnamon and with ginger and cloves and put these ravioli to boil in water; (item 5) then they are done pull out and powder with sweet spices or put into alone and put a crust above. This tart should be well yellow and well fat with lard and ponderous (heavy) of spices and you make make it for more or for less persons and if you make in a testo (see note ) of copper it wants little fire; in a testo of earth (pottery) you want enough fire.


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