Scappi V 81

To Prepare a plain white Tourte

Grind or grate two pounds of fresh provatura and as much again of fresh ricottoa, one pound of a creamy cheese and six ounces of grated Parmesan. When everything is ground up, add in fifteen egg whites or else four cream tops, three ounces of rosewater, four ounces of raisins, half an ounce of ginger, and an ounce of cinnamon. With that filling make a tourte with a pastry shell and a twist around it , or else without a shell. Bake it in an oven, making its sugar glazing and giving it a glaze before taking it out of the oven. When it is served, you can put beaten gold and silver on it.

from The Opera of Bartolomeo Scappi (1570) as translated by Terence Scully