[Sca-cooks] Hungarian Torta

[Randy Goldberg MD]

In Redon's "The Medieval Kitchen", recipe 88 is for a "Hungarian Torta".
Has anyone made this dish? Does it really serve 12? Can I substitute
olive oil +/- butter for the lard? (Several reasons: 1. I don't have a
cholesterol problem, but my guests might; 2. I don't care for the taste;
3. I'm not about to render it myself, and the stuff you buy in the
butter case often has off flavors, lard is more sensitive than butter.)
How MUCH oil is equivalent to a pound of melted lard?

Thanks!

Avraham

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Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)