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cherry 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

Cherry Torte. Get red cherries or the darkest available, remove their pit and grind them in a mortar; then get red roses and crush them well - I mean, the petals alone - with a knife; get a little new and old cheese with a reasonable amount of spices, cinnamon and good ginger with a little pepper and sugar, and mix everything together, adding in six eggs; make a pastry crust for the pan with half a pound of butter and set it to cook giving it a moderate fire; when it is cooked, put on sugar and rosewater.


Recipes with similar titles:

A Cherry Tart (A NEVV BOOKE of Cookerie)

Links to modern interpretations:

Medieval Cookery  

Cherry Torte
Daniel Myers
Medieval Cookery

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