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White tart

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

White Tart. Get the belly of a good fish, boiled and well ground up; get almond milk, pike eggs, sugar and ginger, distemper everything with rosewater or some other water, and strain it; then cook it as with the other tortes, again adding on those crumbled wafers when it is almost done; when it is all done, stick candied pinenuts into the top of the torte-but first wash rosewater over the top; take it out of the pan, with sugar and a little rosewater on top.

Note that a proper amount of seasoning should be put in everything; if the cook is not discriminating, you can be sure that everything he makes will be either overly seasoned or too bland. Let the cook be a gourmand, not for his own sake but for that of his master.


Recipes with similar titles:

108 If you would make a white tart (Das Kuchbuch der Sabina Welserin)

To Make a White Torte (The Neapolitan recipe collection)

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