Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes with Descriptions
    • Recipes by Category
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
Menu

Spinach Cheese Tart

Posted on 03/21/202203/24/2022 by Murienne

16th c German savory cheese tart recipe.

Take spinach/ that has been nicely trimmed and washed clean/ cut it nicely small/ and rub it with salt/ wash it again (in) six or seven waters/ press it out well/ that the water is removed from the greens/ take new cheese/ that was made overnight/ some/many egg yolks and sour cream/ that is nice (and) thick/ fresh butter and salt therunder/ stir it together/ so it is a good filling. (Marx Rumpolt, Turten 39)

My Version

We used frozen spinach that was drained and pressed to remove as much water as possible. We mixed the spinach with ricotta cheese, sour cream and eggs. This was poured into pie crust and baked until the top was golden and the eggs were fully set.

Sources

Marx Rumpolt, Ein new Kochbuch, Frankfurt a.M. 1581, Translation by Ranvaig Weaver, copyright 2013

  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century al-Warraq almond milk Andalusian apple Bread Brouet cheese chicken chicken broth chicken stock Chilled cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin poultry Recipe Recipes saffron Salad Sauce The Vivendier vergus verjuice verjus Welserin white bread white wine

© 2022 The Stirring Spoon | Powered by Superbs Personal Blog theme