Another Sort of Egg Flan

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p48r A fare dieci piatti di Fiadoncelli d'altra sorte. (To make ten egg flans of another sort.)

First make the sheets [of pastry], which are made in the way of the [...]¹ said above, then take two pounds of whole washed sultanas, a make them to boil once with wine, and that which is sweet will be better. Then take half a pound of sugar, and six ounces of well washed whole pine nuts, and six egg yolks, and an ounce of finely ground cinnamon, and a quarter [ounce] of ground pepper, and six ounces of butter, then treat them in the method said above, and cook them in butter, and place the honey and sugar like it is said above.

1. For the egg flans made with "morolla" which I have been unable to define, but which may be the neck of an ox. Refer here for my translation of this previous recipe.