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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make a tarte of Spennedge. Boyle your Egges and your Creame togither, and then put them into a bowle, and then boyle your Spinnedge, and when they are boyled, take them out of the water and straine them into your stuffe before you straine your Creame, boyle your stuffe and then strain them al againe, and season them with suger and salt.

Recipes with similar titles:

To make a tarte of spinage (A Proper newe Booke of Cokerye)

To make a Tarte of Spinadge (The Good Housewife's Jewell)