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To Make A tarte Of spinnage Or Of Wheate Leaues Or Of Colewortes


This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To make a tarte of Spinnage or of wheate leaues or of colewortes. TAke three handfull of Spinnage, boile it in faire water, when it is boyled, put away the water from it and put the spinnage in a stone morter, grind it smal with two dishes of butter melted, and foure rawe egges all to beaten, then straine it and season it with suger, Sinamon and ginger, and lay it in your Coffin, when it is hardened in the ouen, then bake it, and when it is enough, serue it vpon a faire dish, and cast vpon it Suger and Biskets

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