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To Make A Husked barley tart In The Roman Style


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

To make a husked barley tart in the Roman style. Take husked barley, & put it to cook in broth that is fat, when well cooked, grind it in a stone mortar, then the water is well drained from it, then take two ounces of grated parmesan, three yolks of eggs & three ounces of sugar, a quarter ounce of cinnamon, a little salt, then put it all in the paste: for making the cover a cover of paste cut into strips the length of three fingers, & chop the paste thin like tripe, & sprinkle thereon, & put to cook, sugar & cinnamon thereon.

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