Torta Commune

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:

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