A 16th century German apple tart from the 1553 cookbook written by Sabina Welserin.
Take pears and peel them and cut them into thin strips, take beef marrow, cinnamon, sugar and raisins and let it bake. If you do not have any marrow then use butter or another fat.
- For the dough use recipe #70 Making the tart crust.
- Peal 3 pears and remove cores, cut them into thin slices, sprinkle slices with sugar and let them sit in a bowl for 10 minutes.
- Drain the juices and pat dry the slices.
- Mix slices with a 1/4 cup of raisins, 1/4 teaspoon of cinnamon, & 1 tablespoon of sugar.
- Place pear slices in the center of your dough.
- Cut 1 tablespoon of butter into small bits and sprinkle them over the pears.
- Cover with second circle of dough, wet edges and press them together.
- Cut slits into the top. Bake at 375 until golden, about 18-20 minutes
Jtem nim biren vnd schels vnnd schneid dinne fledlen/nim ain marck von ainem oxen, zimerrerlach, zúcker, weinberlach vnnd lasß bachen/ hast dú kain marckt, so nim búter oder sonst ain schmaltz.
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