Food, Cook Food, Share Food, Ken
Albala describes Bartolomeo Stafani's recipe for cheesecake as "the
epitome of Baroque cuisine."
three pounds of cheese and pound in a mortar, making sure it's fat
enough, and add a pound an a half of rich ricotta, a pound of pine nuts
that have been soaked in rose water, and pound everything
a pound of cream, 10 egg yolks, half ounce of cinnamon and 6 ounces of
sugar, mix everything well, make a fine pastry leaf, and a pan of the
right size buttered, and place on the leaf, then the composition and
cook it in an oven.
It's served hot with sugar on top.
Food, Cook Food, Share Food
Perspectives on Eating
from the Past and a Preliminary Agenda for the Future
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