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To Make Biscay tarts


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make Biscay tarts. Take grated white bread, two handfuls, then take four raw eggs, eight chopped apples fried in butter, three ounces of sugar, half an ounce of cinnamon, two ounces of currants, & mix well all together, & put on a greased paper, & shape like a tart, & put thereon succades liquides cut into little slices, when it is well cooked sugar thereon.

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