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To Make A White Roman tart


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 white Roman tart. Take a pound of white cheese of cream, then take the whites of six eggs, & beat then well until a foam forms on the surface like snow, & let a little stay in without beating, then take the foam from thereon, & cast it into the cheese, then beat the whites at the top until again foam forms on the surface like the first time, & cast onto the cheese, & make again two or three times as such, then take two ounces of melted butter, a little ginger, a little chopped basil, & make the tart, & cook like the others.

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