This is from the Sabrina Welserin cookbook, recipe no. 108. To make a white tart.
The text in English is: "Take egg whites and pour a pint of cream thereon, and let it cook in a pan until it thickens, and put rose water in it and spread it out, then it is good.
3 egg whites
2 and a bit cups cream (2 cups plus is a pint). I used milk, and the recipe didn't work - use cream.
6 TBS rose water (this was home made stuff, don't put that much commercial rose water in!)
2 TBS sugar
As I had leftover egg whites (and no more pie dough) I tried this as a pudding. With milk. Needless to say, it thickended but did not set, which it would have done had I used cream. Basically, mix the egg whites until fluffy, add the milk, and cook over a low heat, stirring constantly to ensure that it does not burn. I added some sugar although the original recipe did not. When it thickens, (the mixture will coat a spoon), add the rose water and and cook just a bit more. Pour into a pre-baked pie shell, and it should set if kept in a cool area (ie, refrigerate).