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To Make White Geneva tarts


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

To make white Geneva tarts. Take white cheese made & garnished as before, & put therein two ounces of grated cheese, then take nine or ten chopped onions & fry in olive oil, & put saffron therein & pepper, that it will be all like the others.

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