Original Source: Apicius, De Re Coquinaria

Original Source: Scappi, Opera

To Make Torta of Fresh & Dried Chestnuts
In the month of August it is possible to pick fresh chestnuts, & when they will be somewhat ill ripe, they will be some better, that is than those which are whitening, making them to boil in meat broth, or in water & salt, cleansing them of the 1st & 2nd skins, & then crushing them in the mortar, & passing them through the sieve, or auger, adding for each 2 lb. of crushed chestnuts 1 lb. of fresh butter, 1/2 lb. of raw goats' milk or cow's milk, 1 lb. fat cheese, 1/2 lb. grated dried cheese, 1 lb. sugar, 1/2 lb. ricotta, or fresh cheese well crushed, 1 oz. of cinnamon, 1/2 oz. pepper, & 6 raw egg yolks, & reduced which each thing will be together, make thence of it tart with thin puff paste under & above, or the wreath about, & make it cook in the over or under the baking pan, & when it is nearly cooked, make the crust of sugar & cinnamon & rose water, & cooked which is will be serve it hot. In this manner it is possible to make a tart of dried chestnuts, adding more milk & fewer eggs. And if by chance you wish to make tart of thistles or acorns, it is possible to do, making sure the acorns are well cleaned & stood until soft, & then boiled in good broth. And the acorns of the holme-oak tree are better than all others to make that effect.