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To Make A cremoneze Green tart

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

To make a cremoneze green tart. Take spinach & put it to boil, & chop it fine, & a handful of chopped mint, with 2 ounces of grated parmesan, four ounces of melted butter, three ounces of sugar, two ounces of currants, two raw eggs, a quarter ounce of cinnamon, two nutmegs, & make the tart like the others, & sugar thereon, & serve it so.


Links to modern interpretations:

Medieval Cookery  

Cremoneze Tart
Daniel Myers
Medieval Cookery

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