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Tartara Julatica

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

Tartara Julatica. Get an ounce of good Parmesan cheese and have it thoroughly ground up; get twenty eggs and beat them very well, half a jug of milk, half an ounce of well ground white ginger, half a pound of good butter and half a pound of fine sugar, and mix everything together; then get a big pan and make the following crust on its bottom: get grated bread and first grease the pan with butter; if you do not like to put such a mixture as this on bread stuck to the bottom of the pan, instead of bread get grated cheese or flour, and see that the pan is layered and greased with good butter; then put in the mixture and cook it slowly; put a lot of sugar on top as if it were a marzipan, and rosewater; serve it very hot: to Catherina Fasanica.

[(at the foot of f50r, just after the beginning of Recipe 133) This is much the best of all Tartare to take on a promenade.]

[(at the foot of f50v, following Recipe 133) I like to go strolling, but I prefer to stay with this torte beneath the man (?).]


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