A 16th century German apple tart from the 1553 cookbook written by Sabina Welserin.
Let them cook beforehand in wine and strain them and take eggs, cinnamon and sugar. Bake the dough for the tart. That is made like so: take two eggs and beat them. Afterwards stir flour therein until it becomes a thick dough. Pour it on the table and work it well, until it is ready. After that take somewhat more than half the dough and roll it into a flat cake as wide as you would have your tart. After wards pour the plums on it and roll out after that the other crust and cut it up, however you would like it, and put it on top over the tart and press it together well and let it bake. So one makes the dough for a tart.
Making the tart crust
To make the dough beat 2 eggs, and add enough flour to make a rollable dough. Add the flour a tablespoon at a time. Depending on humidity it should be about 3/4 cup of flour. Lightly knead the dough, making sure to not let it get too stretchy. Split dough in half and roll into both into circles about 6 inches wide. Place on circle onto baking sheet.
Making the filling
Remove stones from 4 plums, then cut each plum into at least 8 slices. (I used a mix of red and black plums) Cover plum slices with red wine, and simmer for five minutes. Drain the plums and reserve a tablespoon of the hot liquid. Beat 2 eggs and slowly add the hot wine to temper the eggs, then add the cooked plums a pinch of cinnamon and 2 tablespoons of sugar. Place mixture in the center of your rolled out dough. Cover with second piece of dough, wet edges and press them together. Cut slits into the top. Bake at 375 until golden, about 18-20 minutes
Last sý vor sieden jn ainem wein vnd treibs dúrch vnnd nim air, zimerrerlach, zúcker, laß bachen den taig zu der torten, hept man also an, man nimpt 2 air vnnd erklopffts, darnach riert ain mel daran, bis es dich wirt, schit jn darnach aúff den disch vnnd ar bait jn woll, bis er recht wirt, hernach nempt ain wenig mer dan den halbtail vom taig vnnd welglet ain blatz, so brait jr die torten haben welt, hernach schit die pflamen daraúff vnnd welglet her nach den andern blatz vnnd zerschneit jn, wie jr jn geren haben welt, vnnd thiets oben jber die torten vnnd zwicklens woll zúsamen vnnd lasts bachen, also macht man all tortentaig.
The original recipes for these tarts were from the 1553 cookbook written by Sabina Welserin. Which was edited and republished by Hugo Stopp in 1980. The translations I used were done by Valoise Armstrong and posted as part of the website of Master Cariadoc of the Bow.
Valoise Armstrong’s translation of Sabina’s cookbook, online here.
Thomas Glonig’s transcription of the Middle High German text of Sabina Welserin’s cookbook is available online at Das Kochbuch der Sabina Welserin c.1553 http://www.uni-giessen.de/gloning/tx/sawe.htm
10th Century 14th Century 16th Century al-Warraq almond milk Andalusian apple Bread Brouet cheese chicken chicken broth chicken stock Chilled cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin poultry Recipe Recipes saffron Salad Sauce The Vivendier vergus verjuice verjus Welserin white bread white wine