To make green Geneva pies
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make green Geneva pies". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make green Geneva pies. Take two good handfuls of spinach a handful of mint, & chop well all together, & press the water out, then take three ounces of grated parmesan, mix it with the chopped herbs, put on the paste the thickness of a finger, then take half a pound of cheese of new cream, & temper it well with three raw eggs, half a sopine of olive oil, a little pepper, & ginger, & do it well all together, & take a spoon, & take white cheese, cast upon the herbs by spoon, three fingers the one behind[?] the other, & make the cover very delicate, that the cover will find little holes with a finger, cast again a little olive oil thereon, & put it to cook like the others.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Ouverture de Cuisine". Medieval Cookery.
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