[Sca-cooks] torta of melons

[Marilyn Traber]

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Torta de melones

Tomase el melon limpio de la corteza y de la semilla, y que no
Take melon cleaned of rind and seeds, and when it is not
este muy maduro, y cortese a bocadillos, y haganse freyr poco a
very mature, and cut into slices, and make it a little at a time
poco con manteca mezclandolo con la cuchara de contino,
with [butter/oil of ?] stirring continually
saquese y dexese enfriar, y passese por el colador, y a cada dos
remove and cool down, and pass through a seive, and for every other
libros de melon frito an~adansele seys onzas de queso de
fried melon slice add 6 ounces of  cheese of
Tronchon or Parmesano y seys onzas de requeson, or queso
Tronchon or Parmesan and six ounces of [?] or cheese
fresco bien majado, seys onzas de queso de Pinto mantecoso una
fresh that is very good, six ounces of cheese of yellow coloring, one
onza de canela, media onza de pimienta, seys onzas de azucar,
ounce of cinamon, half ounce of pepper, six ounces of sugar,
diez hiemas de hueuos frescos, o a lo menos seys con las claras,
10 fresh egg yolks or the same - six with whites
y tengasa la cazuela tortera vntada con manteca, con vn ojaldre de
and take a buttered torta pan, lined with
pasta algo gordo hecho de la flor de la harina, agua rosada, hiemas
a dough  of flour, rosewater, egg yolks
de hueuos, manteca de vacas, y sal, y su tortillon ojaldrado
cowsmilk butter, salt, and its crust
alrededor, y pongase dentro la composicion, y hagase cozer en el
surrounding, and filled with the mixture, and place in an oven
horno con manteca derretida por encima, y en estando casi cozida
with melted butter for the top and when nearly cooked
hagase la corteza de azucar, y canela, y en estando cozida
make a crust of sugar, cinnamonn and when it is cooked
siruase caliente.  Desta manera se puede hazer de los duraznos y
serve warm. This manner of making one may use for peaches and
aluaricoques, y ciruelas mal maduras.
[?, I surmise a fruit] and badly ripened plums.



Take melon cleaned of rind and seeds, and when it is not
very mature, and cut into slices, and make it a little at a time
with [butter/oil of ?] stirring continually
remove and cool down, and pass through a seive, and for each
fried melon add 6 ounces of  cheese of
Tronchon or Parmesan and six ounces of [?] or cheese
fresh that is very good, six ounces of cheese of yellow coloring, one
ounce of cinamon, half ounce of pepper, six ounces of sugar,
10 fresh egg yolks or the same - six with whites
and take a buttered torta pan, lined with
a dough  of flour, rosewater, egg yolks
cowsmilk butter, salt, and its crust
surrounding, and filled with the mixture, and place in an oven
with melted butter for the top and when nearly cooked
make a crust of sugar, cinnamonn and when it is cooked
serve warm. This manner of making one may use for peaches and
[?, I surmise a fruit] and badly ripened plums.

OK, I would make a pie crust of eggs, flour, rosewater, salt and butter.
Line a tart pan with it. Make enough for a top crust.

Start by taking melon flesh, or peaches, plums or a fruit known as
aluaricoques, and cook in oil in a pan after being sliced thinly.
Cool and seive to puree. For each batch of melon puree [probably 2
canteloupes for a large 10" tart] add 6 oz each of tronchon or parmesan
cheese, an unknown farmers cheese or fresh cheese, yello cheese, sugar; 1
ounce of cinamon, half an ounce of pepper, either 10 yolks or 6 whole eggs.
Fill the torta shell and close with top rust. Brush with melted butter and
bake. When close to finished, top the crust with a mixture of sugar and
cinnamon to crisp up. Serve hot.

How is that for not using the internet ;-)
margali
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