SC - Favorite Egg Recipe

[catwho at bellsouth.net]

Well, this contains eggs (or at least the whites) but I love this!

White Torta

Platina book 8

Prepare a pound and a half of best fresh cheese, chopped especially
fine. Add twelve or fifteen egg whites, half a pound of sugar, half an
ounce of white ginger, half a pound of pork liquamen and as much fresh
butter. Blend in as much milk as you need. When you have blended this,
put it into a pastry crust rolled thin and put it all in a pan and set
it to bake on the hearth with a gentle flame. Then, to give it color,
put coals on the lid. When it is cooked and taken from the pan,
sprinkle ground sugar over it, with rosewater. 

The interpretation as found in Cariodoc's Miscellany although I think 
that we used all butter or either half butter half shortening instead 
of the lard.  

1 lb fresh cheese: ricotta
8 egg whites
2/3 c sugar
1/3 oz fresh ginger
1/4 lb lard
1/4 lb butter
1/2 c milk
10" pastry shell
~2 t sugar
1 t rosewater

Beat egg whites to soft peaks. Soften butter and lard together at room
temperature. Fold together cheese and egg whites, then add sugar,
minced ginger, lard and butter. Mix until fairly uniform. Add milk,
fill shell. Bake at 325deg. for 40 minutes. When oil separates, it is
done. Put under broiler to brown top lightly. Sprinkle sugar and
rosewater, spread on with spoon bottom. Cool until set.

This is a little less butter and lard than Platina suggests, but we
found it too fatty using his quantities.
Melbrigda
There was som deceptyon or frawdulent
induction that hath made her to condescende 
therunto

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