[Sca-cooks] Torta reform

[wheezul at canby.com]

> Henry here is my translation of this recipe from my translation of the
> anonimo veneziano I did a long time ago. The whole thing is available
> online at: http://www.medievalcookery.com/helewyse/libro.html
>
 Take a good quantity of almond milk, and take the flour
> that you have, well mixed with water so that it is thick.  Take a
> frying pan which is well greased with oil and with this flour make a
> crust,
> and powder it with the sugar and the said spices, add the crushed hazel
> nuts, finely chopped dates, well washed raisins and ground cloves and save
> a portion of the crust and put it above each part of these things and it
> is a tart.

> * - another case of missing ingredients.  The recipe calls for
> a pound of almonds, which is rendered to almond milk, which is mentioned
> in the context of the flour, but the flour was mixed with water to a dough
> and the almonds are never mentioned again.  There is no thickening
> agent, but it may be possible that the almond milk is added to the dried
> fruit inside the crust. 

I wonder if aqua could of had a wider meaning of "liquid" rather than the
literal meaning of "water"?

Katherine