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To Make Green Geneva pies


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

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.

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