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To Make A tart Of Roman melons

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

To make a tart of Roman melons. Take a melon that is not at all overripe, & wash it well within & without, & finely chop, then take four ounces of good fat cheese, two ounces of sugar, a quarter ounce of cinnamon, & a nutmeg, & make the tart like the others, when cooked, sprinkle sugar thereon, & color with nutmeg.


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