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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

Rice Torte. Get a pound of rice and a pound of peeled, well ground almonds, and temper them with the broth of the rice; then take the rice, crush it thoroughly when it is cooked and incorporate it into the almonds; get a little pike eggs, grind and strain them, and mix them with a pound of sugar; get two ounces of whole pinenuts and mix everything together; then get a pan and make a lower and an upper crust for it with broad, thin lasagne; when it has finished cooking, put sugar and rosewater on top; this Torte should not be overcooked.


Recipes with similar titles:

115 To make a rice tart (Das Kuchbuch der Sabina Welserin)

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