To make a Spinage Tart of three colours, green, yellow, and white

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take two handfuls of young tender spinage, wash it and put it into a skillet of boiling liquor; being tender boil’d have a quart of cream boil’d with some whole cinamon, quarterd nutmeg, and a grain of musk; then strain the cream, twelve yolks of eggs, and the boil’d spinage into a dish, with some rose-water, a little sack, and some fine sugar, boil it over a chaffing dish of coals, and stir it that it curd not, keep it till the tart be dried in the oven, and dish it in the form of three colours, green, white, and yellow.