[Sca-cooks] period apple-almond tart for Cadoc

[Stefan li Rous]

Cadoc mentioned:
> At the very least I am going to make an apple-almond tart, or so I 
> think.
> (recipe will be posted once I create it ;-)  and I will measure, unlike
> my other "ingredients list recipes" I measure everything while baking)
Well, the following recipe for an apple-almond tart (with some other 
additional ingredients) can be found at the end of my tarts-msg file. 
Perhaps it will give you a starting point even if you don't follow it 
exactly. There are also several other, simpler, almond tarts in this 
file but they don't have apples in them.

> 1) From Brighid ni Chiarain's translation of Libro de Guisados
>
> TORTA A LA GENOVESA
>
> A pound of almonds well-peeled, and another of
> pine nuts, and another of toasted hazelnuts, and
> grind them all together in a mortar and after
> grinding, set them aside.  And take a pot with
> water, and salt, and oil.  And this shall be on a
> flesh day, and taste [to see] if it is
> well-salted; and take a half pound of raisins
> without seeds, and three ounces of peeled dates
> cut into quarters, and three or four apples which
> are sweet-sour or sweet, and quarter them and
> remove the core and seeds, and cast them in the
> pot to cook.  And when it is well-boiled, the
> apples will be cooked.   And then remove them
> from the water, and grind them with the dates,
> and raisins, and almonds, and with the hazelnuts,
> and pine nuts.  And after they are well-ground,
> blend it all with the said broth; and if it is a
> flesh day, you may cast into the mortar a dozen
> eggs ground up with the aforementioned things.
> And then strain it through a sieve, and having
> done this take good dough which is well-kneaded,
> and make a trencher as large as if it were the
> bottom of the frying pan which you have, and make
> its edges like a empanada without a top; however,
> let it be the size of the frying pan neither more
> no less, and put it in the frying pan; and when
> it is inside, cast in a little oil underneath so
> that the dough does not stick to the frying pan;
> and then cast all that sauce or foodstuff in the
> pie, and put it upon good hot cinders; and then
> take a lid which is as large as the frying pan,
> that will cover it well, and put a good fire of
> charcoal above and below and around it.  And when
> it has been like this for a little while,
> carefully remove the lid from the top, and cast
> into the tart two ounces of sugar, and one of
> ground cinnamon, and then cover it again with its
> lid; and cook two hours until the dough comes
> away from the frying-pan; and then it is cooked,
> and remove it to a plate as if it were an omelet;
> and put it on the table like a pie.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****