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squash torte


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Squash Torte. Get a good squash, scrape and grate it, and bring it to a boil in fat broth or milk; get a pound of new and old cheese; get a pound of pork - I mean, porkbelly - or veal, boil it until it is well done, then beat it with a knife; if you like, instead of the belly you can use good butter or lard, along with half a pound of sugar, ginger and cinnamon, with a beaker of milk and eight eggs; when the squash is cooked in the broth, take it out and strain it; make the mixture yellow with saffron and put it in a pan with a moderate fire above and below; when it looks half done, put small lasagne on top; when it is well done, put sugar and rosewater on top.

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