To make an Almond-Tart
PERIOD: England, 17th century | SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 | CLASS: Authentic
DESCRIPTION: A tart of almonds, coloured green
To make an Almond-Tart.
Raise an Excellent good Paste with six Corners, an Inch deep; then take some blanched Almonds very finely beaten with Rose-water, take a pound of Sugar to a pound of Almonds, some grated Nutmeg, a little Cream, with strain'd Spinage, as much as will colour the Almonds green, so bake it with a gentle heat in an Oven, not shutting the Door; draw it, and stick it with Candyed Orange, Citron, and put in red and white Muskadine.
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