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To Make A tart Of herb Juice


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

To make a tart of herb juice. Take a handful of parsley, & a handful of herbs of crepes, & grind well together, there moistening with a little bresle, then mix the herbs with a sopine of cream, put therein four raw eggs, four ounces of sugar, half an ounce of cinnamon, a little salt, then make a cover of short paste, & put it into the oven, when it's a little heated cast the cream therein, & let it cook like a flan.

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