How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

Torta from Gourds
Platina p. 136 (book 8)
51
Grind up gourds that have been well cleaned
as you are accustomed to do with cheese. Then let
them boil a little, either in rich juice or in milk.
When they are half-cooked and have been passed
through a strainer into a bowl, add as much
cheese as I said before [a pound and a half]. Take
half a pound of belly or fat udder boiled and cut
up or, instead of this, if you wish, take the same
amount of either butter or liquamen, add half a
pound of sugar, a little ginger, some cinnamon,
six eggs, two ladles of milk, a little saffron, and
blend thoroughly. Put this preparation in a
greased pan or in a pastry shell and cook it over a
slow fire. There are those who add strips of leaves,
which they call lagana, instead of the upper crust.
When it is cooked and set on a plate, sprinkle it
with sugar and rosewater.
½ lb gourd (see p. 4) ⅛ t ground ginger
½ c milk ½ t cinnamon
8 oz cheddar cheese 6 threads saffron
2 oz butter double 9" pastry shell
¼ c sugar 2 T sugar
1 egg 1 T rosewater
½ c milk
Grind gourd finely with a grater and boil in
½ c milk for six minutes on low heat while
being stirred; drain in strainer and throw away
liquid, then force cooked gourd through
strainer. Grate or cut up cheese; mix with
gourd, butter, sugar, egg, another ½ c milk,
ginger, cinnamon, and saffron. Put in pie shell
and cover with top crust. Bake in 350° oven
for 65 minutes; at this point it is bubbly and
needs to set for a while. Sprinkle top with
sugar and rosewater. Makes one 9 inch pie.
Torta from Red Chickpeas
Platina p. 142 (book 8)
Grind up red chickpeas that have been well
cooked with their own juice and with a little
rosewater. When they have been ground, pass
them through a strainer into a bowl. Add a
pound of almonds so ground up that it is not a
chore to pass them through the strainer, two
ounces of raisins, three or four figs ground up at
the same time. And besides this, add an ounce of
pine kernels coarsely ground, and as much sugar
and rosewater as you need, and just so much
cinnamon and ginger; and blend. Put the
mixture into a well-greased pan with the pastry
crust on the bottom. There are those who add
starch or pike eggs, so that this torta is more firm;
when it is cooked, put it almost above the fire to
make it more colored. It should be thin and
sprinkled with sugar and rosewater.
1 lb almonds ⅜ c water
1 oz pine nuts 1 t cinnamon
15 oz can chickpeas ½ t ginger
2 oz raisins pastry for 2 9" pie crusts
4 figs [starch or pike eggs]
½ c sugar 2 t more sugar
⅛ c rosewater 1 t more rosewater
Grind almonds finely, but not to dust.
Chop pine nuts coarsely. Grind chickpeas in a
food processor with the liquid from the can,
then grind raisins and figs. Stir these and the
sugar, rosewater, extra water, cinnamon, and
ginger together. The pie crust can be rolled
out and put on a 10"x15" cookie sheet or it
can be made into two 9" pie shells. The filling
is spread on top; it will be thicker if made as
two pies. Mix extra sugar and rosewater
together and sprinkle on top. Bake 30 to 40
minutes for the cookie-sheet version, or 50-60
minutes for the pie version, in a 375° oven
until golden brown.
To Make a Custarde
Proper Newe Booke p. 23
A Custarde the coffyn must be fyrste
hardened in the oven, and then take a quart of
creame and fyve or syxe yolkes of egges, and beate
them well together, and put them into the creame,
and put in Suger and small Raysyns and Dates
sliced, and put into the coffyn butter or els
marrowe, but on the fyshe daies put in butter.
1 pie crust ¼ c sugar
¼ c dates ⅓ c raisins
3 egg yolks 3 t butter (or marrow)
2 c cream
Make pie crust and pre-bake for 10-15
minutes at 400°. Chop dates. Beat the egg
yolks, add cream, sugar, raisins and dates and
pour into pie crust. Dot pie with butter. Bake
at 350° for 1 hour 15 minutes.