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Papal 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

Papal Torte. Get a pound and a half of soft-textured sturgeon or a good pike, well cooked by boiling, and be careful not to leave any bones, then grind it up thoroughly; when ground, take it out of the mortar, get half a pound of almonds and a few pinenuts and grind them together; then get half a pound of rice well cooked in almond milk and grind it with the above; add in a pound of sugar, half an ounce of ginger, a little cinnamon, salt, saffron and a beaker of pike eggs, and strain everything; make a crust in the pan as is directed above, putting the mixture onto it.


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