SC - hildegard's cookies

[Decker, Terry D.]

My impression from my limited reading is that "torta" are a type of cheesecake,
but deserving, because of their numbers, of their own category...which could
include things like the Sambucade!

Kiri

Stefan li Rous wrote:

> Margaret gave an interesting recipe:
>
> > Cut up and grind as much rich cheese as I said for the White Torta.  And
> > add bleta, parsley, marjoram rinsed and cut up, four eggs well beaten,
> > ground pepper, a little saffron, a quantity of liquamen or butter, and
> > mix with your hands, so that it mearly forms one mass.  I the same way,
> > put it into a pan, with a bottom crust, and place it on the hearth.
> > When it is half cooked, to make it seem more colorful pour over it an
> > egg beaten with saffron.  It should be done when the upper crust rises.
> > This is even worse [unhealthy] than the torta above [e.g. cheesecake]
> >
> > 5 eggs
> > 2 cups shredded mozzeralla cheese
> > 1 cup small curd cottage cheese
> > 1/4 cup melted or softened butter
> > 1 tsp fresh marjoram chopped
> > 1/2 cup broad leaf parsley, chopped
> > 2 romaine lettuce leaves, chopped
> > 1/4 tsp pepper
> > 3 or 4 threads saffron
> > 1 pie shell and 9 or 10" pan (this makes a reasonable 10" pie, or very
> > full 9" pie)
>
> I want to put this in the Florilegium, but I'm not sure where. Are torta
> a whole class of recipes? This sounds like a quiche, too. While I at
> first thought I'd put this in cheese-msg or eggs-msg, I'm not sure that
> one is really more dominant than the other. And both those files are
> getting big enough that something needs to get split off from them,
> anyway. Maybe egg-dishes-msg, leaving mostly egg information rather
> than recipes in the eggs-msg file.
>
> Any ideas or preferances? Where would you look first for such a recipe?
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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