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spelt 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

Spelt Torte. Clean the spelt very well and cook it in fat broth, then drain it; get a pound of new cheese and half a pound of old, grinding or grating both; get a veal belly that is well cooked by boiling and almost disintegrating, beat it with a knife, add fine spices, sugar and saffron with fifteen eggs, and mix everything together; make a pastry crust on the bottom of a pan, put the mixture in it with enough butter; when half cooked, put lasagne closely together on top, then let it cook a little more; take it out and garnish it with sugar, cinnamon and rosewater.


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