Take fyne floure and a curscy of fayre water and a dysche of swete butter and a lyttel saffron, and the yolkes of two egges and make it thynne and as tender as ye maye.

Rub the butter into the flour. Crush the saffron into 1 tsp of water; mix that, and the rest of the water, with the egg yolk. Stir into the flour-butter mixture. [Should make an 8"-9" pie.]

Take and strain them with the yolks of four eggs, and a little white bread grated, then season it up with sugar and sweet butter and so bake it.

Force strawberries through a strainer or run through a blender, then mix with other ingredients. Bake blank pie crust for 10 min, then put filling into the crust and bake at 375 deg. for 20 min.

Cut up and grind [a pound and a half of best fresh cheese]. When you have ground this up, add juice from bleta, a little marjoram, a little more sage, a bit of mint, and a good bit of parsley; when all this has been ground in a mortar, add the beaten whites of 15 or 16 eggs and half a pound of liquamen or fresh butter, and mix. There are those who put in some leaves of parsley and marjoram that have been cut up but not ground, and half a pound [surely a typo for half an ounce, as in the previous recipes] of white ginger and eight ounces of sugar. When all of these have been mixed together, put this in a pot or deep dish that has been well greased on the coals at a distance from the flame so that it ginger and eight ounces of sugar. When all of thes and let it boil until it thickens. When it is nearly done transfer it into another pot with the crust and cover it with your lid until it is all cooked with a gentle flame. When it is done and put on a plate, sprinkle it with best sugar and rose water.

[Note: earlier torta recipes refer to a pastry crust rolled thin and both top and bottom crusts. "Blette-Name given in some parts of France to white beet or chard." Larousse Gastronomique.]

Spinach is measured unchopped, then chopped and grinded (or blended) with the water. Mix into the other herbs and grind; mix into grated cheese. Beat egg whites lightly with melted butter, and add to main mixture; fill pie crust and cover with top crust. As an option, leave herbs whole; or add sugar and ginger for a sweet-savoury, (ginger seems to mean fresh ginger root, [or grated dried ginger root slices - AR)]. Bake at 400 deg. for 10 min, then at 350deg. for about another 40 min. Sprinkle with mixed sugar and rosewater.

Grind up red chickpeas that have been well cooked with their own juice and with a little rosewater. When they have been ground, pass them through a strainer into a bowl. Add a pound of almonds so ground up that it is not a chore to pass them through the strainer, two ounces of raisins, three or four figs ground up at the same time. And besides this, add an ounce of pine kernels coarsely ground, and as much sugar and rosewater as you need, and just so much cinnamon and ginger; and blend. Put the mixture into a well-greased pan with the pastry crust on the bottom. There are those who add starch or pike eggs, so that this tortabeen ground, pass them through a strainer into a bowl. Add a pound of almonds so ground up that it is not a chore to pass them through the strain.

Grind almonds finely, but not to dust. Chop pine nuts coarsely. Grind chickpeas w/liquid, raisins and figs. Stir these and the sugar, rosewater, extra water, cinnamon, and ginger together. Spread the filling in the pie crust(s). Mix extra sugar and rosewater together and sprinkle on top. Bake for 50-60 min in a 375 deg. oven until golden brown.

First take raisins of Courance, or else other fresh raisins, and good ripe pears, or else good apples, and pick out the cores of them, and pare them, and grind them, and the raisins in a mortar, and do then to them a little sweet cream of milk, and strain them through a clean strainer, and take ten eggs, or as many more as will suffice, and beat them well together, both the white and the yolk, and draw it through a strainer, and grate fair white bread, and do thereto a good quantity, and more sweet cream, and do thereto, and all this together; and take saffron, and powder of ginger, and canel, and do thereto, and a little salt, and a quantity of fair, sweet butter, and make a fair coffin or two, or as many as needs, and bake them a little in an oven, and do this batter in them, and bake them as you would bake flaunes, or crustades, and when they are baked enough, sprinkle with canel and white sugar. This is a good manner of Crustade.

Mash or blend the pipfruit, raisins and liquid ingredients. Fill pie shell. Bake at 375 deg. for about an hour.