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Rich rice 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

Rich Rice Torte. Get rice, clean it thoroughly, cook it in fat broth until it is well done, then set it on a cutting board to cool; get good new cheese, a little Parmesan cheese, ten egg whites, ginger, rosewater and half a beaker of milk -the cheese should be well ground up; mix everything together, as directed in the recipe for White Torte [Recipe 125]; serve it like that. This torte takes little cheese.


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