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cabbage 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

Cabbage Torte. Get those stalks that look like turnips and cook them in good fat broth; when well done, remove them from the broth and push them through the strainer-or, better yet, grind them up as much as possible; then get a pound of good old and new cheese, with pepper, saffron, eight eggs and sufficient butter, and cook them as for the Bolognese Torte [Recipe 126].

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