Tuesday, 20 November 2012

Cherry Tort - 15th Century (Christmas Recipe)

I love historic recipes and books about food history -  if anyone has an 'olde' cookery book of interest, and wants to sell it - 
I would love to know - please mail me

Cherry Tort
A cherry & cheese pie, with Marsala wine & ginger –
contributed by Rebecca A. C. Smith

Cherry Tort came originally from Libro di Arte Coquinaria,  
first printed in the fifteenth century.

Makes 2 pies.
2 1/4 cups flour
1/4 cup sugar
1/2 tsp. salt
3/4 cup butter, cut up
1 egg, lightly beaten
1/4 cup marsala wine

Combine flour, sugar and salt.
Cut in butter with pastry blender*.
Mix egg yolks and marsala and stir into flour quickly until dough is evenly moistened. 
Divide into two parts.
Roll each out on a floured board to fit a 9" pie pan. **

5 cups ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup sugar
3 eggs
2 Tbs. minced, crystallized ginger
1/4 tsp. ground cinnamon
1/4 tsp. white pepper
1 (1 lb.) can* of dark sweet pitted cherries, drained

Beat together ricotta, parmesan and sugar. 
Beat in eggs one at a time. 
Stir in spices and cherries. 
Put half into each of the 2 pie crusts. 
*Bake at 350° F for 50 minutes or until set. 
Let cool and refrigerate* 

**I haven't as yet tried this recipe, but think it might be an idea to either partly pre-cook the pastry case, or place the baking dish on a pre-heated hot oven tray.

Elizabethan Kitchen

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