Spiced Cheesecake

Source: Libro de arte coquinaria by Maestro Martino de Como, 15^th century

Original Recipe:

Torta Commune

 Habi di bon caso con octo ova et con bon grasso di porcho o di vitello, overo del butiro, dell’uva passa integra, del zenzevro, de la cannella, et un pocho di pan gratato, con un pocho di brodo grasso che sia giallo de zafrano et conciare le farai como di sopra è ditto de la torta biancha.

Translation: (from The Art of Cooking: The First Modern Cookery Book)

Common Torte

Take good cheese with eight eggs and with some good pork or veal fat, or butter, some whole currants, ginger, cinnamon, a little grated bread, a fatty stock made yellow with saffron, and prepare a torta following the recipe for white torte.

My Interpretation:

1 lb. Ricotta cheese	1 Tbsp. Vegetable stock
2 ea Egg	1 Tbsp. Lard or Butter melted
¼ cup dried currants	2 tsp. Ginger, ground
1 Tbsp. Bread crumbs	1½ tsp. Cinnamon, ground
½ cup Sugar	2 pie crusts (see recipe for Paest Royall)
10 Threads saffron

Heat stock with saffron, let cool. Beat in eggs and cheese together until smooth. Add remaining ingredients, mix well. Pour into pie crust and bake at 350°F for 50-55 minutes. Yields 2 9” tortes.

Works Referenced:
Libro de arte coquinaria, Maestro Martino de Como, Digital version: Valeria Romanelli, 7/2004. http://www.uni-giessen.de/gloning/tx/martino2.htm

The Art of Cooking: The First Modern Cookery Book, Translated by Luigi Ballerini, Jeremy Parzen, Stefania Barzini, University of California Press, 2005
- A translation of the work of Maestro Martino of Como, 15^th century

Nutrition Facts Serving Size: 1 serving Servings Per Recipe: 8
Amount Per Serving
Calories:  201 Calories from fat: 91 (45% of tot cal)
% Daily Value*
Total Fat   10g	15%
Saturated Fat  6g	30%
Cholesterol   94mg	31%
Sodium   112mg	5%
Total Carbo    19g	6%
Dietary Fiber   1g	3%
Sugars    16g
Protein   9g
Vitamin A       43%	Vitamin C     1%
Calcium         15%	Iron      8%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake. Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.