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This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

CIV - Tart ready to serve and good, etc. Take the belly of pork and let it boil then paste it well, then put in a chatino (bowl ? ) a little fresh cheese and mix them well together and add spices sweet and strong and peeled pine nuts and currents and saffron and temper with eggs. For 3 pounds of meat you want five of cheese.

Other versions of this recipe:

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An almond tart (Das Kuchbuch der Sabina Welserin)

An almond tart (Das Kuchbuch der Sabina Welserin)

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To make a sour cherry tart (Das Kuchbuch der Sabina Welserin)

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For tarts owte of lente (Gentyll manly Cokere (MS Pepys 1047))

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