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To Make tart From Lombardy

This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

To make tart from Lombardy. He takes pike, cooked in water, cut in small pieces, pork ribs, capons cooked in water, cooled completely. Then have spices with sugar (?) and make a cup of dough, well deep (or high?) as if it were meant for a pasty. Put in it a layer of spices with sugar, then of pike, then of capons on top, and pour boiling fat over it.


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