SC - Re: carrot pie and Spanish cheese

[david friedman]

At 3:58 PM -0500 2/6/99, Robin Carroll-Mann wrote:
>
>The only carrot pie recipe that I know is late period Spanish.
>However, it does not greatly resemble a modern pumpkin pie.  Here
>is a translation of the recipe; perhaps it will be useful to you.
>
>Torta of Carrot
>From: "Libro del Arte de Cozina", 1599
...
>and for each two pounds of chopped carrots [use] a pound of
>Trochon cheese and a pound and a half of buttery Pinto cheese,
>and six ounces of fresh cheese...

This looks interesting. I assume the fresh cheese would be similar to the
fresh cheese you get in the Mexican section of the grocery; any guesses
about Trochon or Pinto cheese?

Elizabeth/Betty Cook


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