[Sca-cooks] Italian Garlic Tart: Seeking Source

[Gretchen Beck]

And a most excellent and well received tart it is, too. (Served it at my 
last feast -- Venetian Carnival -- although using my own interpretation 
from Helewyse's translation)

toodles, margaret

--On Tuesday, May 27, 2008 10:27 AM +1200 Antonia Calvo 
<ladyadele at paradise.net.nz> wrote:

> Lilinah wrote:
>
>> While surfing the web, i came across the following recipe on a French
>> website. The translation into English is mine. The conversions into US
>> measure are mine. And [comments in square brackets] are mine.
>>
>> The French gives a source, but i can't figure out which it is. "Torta
>> d'agli" (even under another name) does not appear to be in the
>> anonymous Venetian, the anonymous Tuscan, or the Neapolitan. So i'd
>> like to know which book this is from.
>
>
> Actually, it _is_ in the Anonimo Veneziano.
>
> Torta d'agli, etc.
> Toy li agli e mondali e lessali; quando sono cocti metili a moglio in
> aqua freda e poy pistali e metili zafarano e formazo assay che sia fresco
> e lardo batuto e specie dolze e forte e distempera con ova e mitili ova
> passa e poy fay la torta.
>
> Garlic tart
> Take garlic cloves, peel and boil them.  When they are cooked put them to
> soak in cold water and then grind them and add saffron, enough fresh
> cheese, beaten lard, sweet and strong spices and temper the mixture with
> eggs, add raisins and then make the tart.