Of Giovanni Bockenheym (fifteenth century), cook to Pope Martin V, There are many recipes that rightfully belong to the best expressed by the Renaissance gastronomy.
Below I quote the one to prepare a herbal mess that seems to promise wonders:
“Get good herbs and aromatic, such as parsley, marjoram, route, mint or sage and the like, and pestale in a mortar. Then take raw eggs and cheese and mix them with raisins; add saffron, ginger and other sweet spices along with fresh butter.
Then make the dough, spread it in a greased pan, add the mixture with more butter and sprinkle with other pasta. When it is cooked, sprinkle with sugar and whole pine nuts. It will be great for the courtiers and their wives” (Photo gives: 7per24.it)