SC - In need of a documented Rant on "highly spided spoiled food "

[micaylah]

so I'm wondering, what's the earliest known form of the Parma Tart recipe
out there?  I'm currently looking at the version in the Anonimo Toscano late
14th c. at the same time it also appears in the Anonimo Veneziano, and in Le
Viander de Taillevant, but it is not found in Forme of Cury (or the other
manuscripts contained in Cury on englysch).
Anybody out there know of an earlier rendition?
Eden
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