Get six ounces of unpared apples, four ounces of marziipan paste, three ounces of sugared pinenuts, and an ounce and a half of mostaccioli and two ounces of fine sugar; grind all that together in a mortar with two ounces of breadcrumbs soaked in almond milk. When that is done, put it into a tourte pan lined with a rather thick sheet of dough made with fine flour, sweet-almond oil, sugar, salt, and warm pinenut milk. Bake it in an oven or braise it, making its glazing on top with sugar and rosewate. If you do not have sugared pinenuts, you can use pinenut paste; and if you do not have that, you can use pinenuts soaked in water along with more sugar. If you do not have marzipan paste, grind up some almonds and use that. On a meat day, instead of the oil, use butter or chicken fat. Serve it hot or cold, whichever you prefer.
from The Opera of Bartolomeo Scappi (1570) as translated by Terence Scully