To Make a Tart

Original:
POUR FAIRE UNE TOURTE, prenez quatre pongnées de bettes, deux poignées de percil , une pongnée de cerfueil, un brain de fanoil et deux pongnées d'espinoches39, et les eslisez et lavez en eaue froide, puis hachiez bien menu: puis broyez de deux paires de frommages, c'est assavoir du mol et du moïen, et puis mettez des oeufs avec ce, moyeu et aubun, et les broyez parmi le frommage; puis mettez les herbes dedans le mortier et broyez tout ensemble, et aussi mettez-y de la poudre fine. Ou en lieu de ce aiez premièrement broyé ou mortier deux cloches de gingembre, et sur ce broyez vos frommages, oeufs et herbes, et puis gettez du vieil frommage de presse ou autre gratuisé dessus celles herbes, et portez au four, et puis faites faire une tartre et la mengez chaude.

[Le Menagier de Paris, 1393, edited by Jerome Pichon, 1846]
Translation:
take four handfuls of beet-leaves, two handfuls of parsley, one handful of chervil, a bit of turnip-top and two handfuls of spinach, and clean them and wash them in cold water, then chop very small: then grate two kinds of cheese, that is one mild and one medium, and then put eggs with it, yolk and white, and grate them in with the cheese; then put the herbs in the mortar and grind them up together, and also add to that some powdered spices. Or in place of this have first ground up in the mortar two pieces of ginger, and over this grate your cheeses, eggs and herbs, and then throw in some grated old pressed cheese or some other such on to the herbs, and carry to the oven, and then make it into a tart and eat it hot.

[Janet Hinson, also David Friedman and Elizabeth Cook]

Take 4 handfuls of chard, 2 handfuls of parsley, one handful of chervil, a sprig of fennel, and two handfuls of spinach. Pick them over and wash in cold water, then chop very small. Then crush up two kinds of cheese, one soft and one medium, and mix together with eggs, both yolk and white. Add the herbs to the mortar and mash everything, and mix in some powdered spices. Or instead first grind two pieces of ginger in your mortar, and then grind in the cheeses, eggs, and herbs. Then toss some grated aged hard cheese, or another kind, onto the herbs. Carry to the oven to have it made into a tart and eat it hot.

[Gina L. Greco and Christine M. Rose, 2012]

Take four handfuls of beets, two handfuls of parsley, a handful of chervil, a sprig of fennel and two handfuls of spinach, and pick them over and wash them in cold water, then cut them up very small; then bray with two sorts of cheese, to wit a hard and a medium, and then add eggs thereto, yolks and whites, and bray them
in with the cheese; then put the herbs into the mortar and bray all together and also put therein some fine powder. Or instead of this have ready brayed in the mortar two heads of ginger and on to this bray your cheese, eggs and herbs and then cast old cheese scraped or grated on to the herbs and take it to the oven and then have your tart made and eat it hot.[Eileen Power, Folio Society, 1992]
Ingredients:

4 Parts Chard (Rainbow)
2 Parts Parsley1 Part Chervil (French/Italian Parsley)
2 Parts Spinach
Fennel
Mozerella Cheese (Medium)
Parmesan Cheese (Hard)
Eggs
Fine Powder (Fine Spice)
Pie Crust
Fine Spice
1 part peppercorns
1 part cinnamon
1 part ginger
1/8 part cloves
1/4 part saffron
Pie Crust
1 1/2 cups flour
4 Tbsp. butter
2 egg yolks
1/2 tsp. salt
pinch saffron
about 3/8 cup water

[A Short Paest for Tartes, A Proper New Booke of Cookery, Abraham Veale, 1575; Recipe Daniel Myers]
Redaction:
Clean and chop greens into small pieces. Add Fennel, grated Mozzarella, Parmesan cheese, eggs, and Fine Spice. Make and roll out Pie Crust and place in Pie Pan. Fill with greens and bake.

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