SC - Beet question

[Laura C. Minnick]

Stefan li Rous wrote:
> 
> Wolfmother gave us a recipe:
> > >From the Good Huswives Handmaid, 1588
> >
> > How to make Lumbardy Tarts
> >
> > Take beets, chop them small, and to them put grated bread and cheese, and
> > mingle them wel in the chopping.  Take a few corrans, and a dishe of sweet
> > butter, and melt it.  Then stir al these in the butter, together with three
> > yolkes of egges, sinamon, ginger, and sugar, and make your tart as large as
> > you will, and fill it with the stuffe, bake it, and serve it in.

> Is there any particular reason you think this is to be done with beet roots
> instead of beet leaves? This sounds very much like some of the tarts I think
> I've seen that were done with various herbs.

Looks alot like a Spinach Tarte that I've made (don't remember from
where though). Comes out something like a quiche.

'Lainie
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