[Sca-cooks] tart crust question

[Finne Boonen]

unfortunately I only have acces to (limited) internet versions of this
book, if you understand dutch it's available at
http://www.kookhistorie.com/index.htm (the recipes are also translated
to english). If you have the dutch text I can translate it for you :).
But anyways, the only recipe from 'De Verstandige Kock' for piecrust
that's available online is one for an almond taert, and there both
complete eggs and egg yolks are used, it is also translate that way.

http://www.kookhistorie.com/VKrecepten/recipes_pgr.htm#To%20make%20an%20Almond-Taert
 for the english version of the almond tart
(the dutch version is a bit more elaborate, if anybody is interested
I'll translate it (or try to))

There's also a chicken pastry: 'Om een soet  kieckenpastey te maken'
from the same book wich uses yolks for the crust

hope this actually helps :)

Finne

On Tue, 13 Jul 2004 16:18:03 -0500, Christina L Biles
<bilescl at okstate.edu> wrote:
> I'm looking at The Sensible Cook, which contains a translation of a 1683
> Dutch cookbook De Verstandige Kock.   Does anyone have the original Dutch?
>  Specifically, I am in search of a specific recipe.   Rose translates it
> thus:
> 
> To Make Dough for Taerten
> 
> Take Wheat-flour, Butter, Rosewater, Sugar, and a few eggs each as
> appropriate.
> 
> I am wondering if it is eggs or egg yolks.  I have several recipes for pie
> crusts, both modern and sixteenth century, which call for egg yolks, but
> none for eggs.
> 
> Rose, Peter G. (1989). The sensible cook : Dutch foodways in the Old and
> the New World. Syracuse, N.Y. : Syracuse University Press, ; ISBN:
> 0815602413
> 
> -Magdalena
> 
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