[Sca-cooks] Rice Tart and orenge tart

[david friedman]

>I can't find a recipe for a rice tart that has both oranges and rice,
>but I found recipes for both in original manuscripts.
>
>>From The Second part of the good huswives jewell. 1597
>To bake a citron pie

In modern use, at least, "citron" is a distinct fruit, related to but
different than an orange. I will be happy to show you one, but not
quite yet--the tree is only about waist high.

>From Epulario or The Italian Banquet 1598
>To make a fat tarte with rice

Note that, despite the date, this is not the same cuisine. Epulario
is an English translation of an Italian cookbook, and is very closely
related to two fifteenth century Italian cookbooks (Platina and
Martino). So there is not much reason to think that a combination of
the two recipes is a likely guess at something that would have been
made.



>Wash the rice well and make it cleane and boyle it in fat broth, and
>being boyled, take it out and dry it, then take a little new cheese
>stamped with egges, sugar and rosewater according to the quantity you
>will make, and if you will you may adde a little milke, and this being
>mixed together bake it in a pan and observe the order prescribed for
>white tarts but it must have less chese then the other aforesaid.
>To make tarts in fleshtime and first to make a white Tarte
>Take two poiunds of good new chese and cut it smal and then stampe it,
>then take fiftene or firten whites of egges and temper and mire them
>with the cheese putting thereto a pound of sweet butter and some milke
>as much as will sufice, then make your paste and let it be some what
>thin, and let it bake with a soft fire both under and over it, and let
>him bee some what brown, and when hee is baked straw sugar and rosewater
>upon it.
>
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--
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/