Source: Libro de arte coquinaria by Maestro Martino de Como, 15^th century

Original Recipe:

Menestra d'herbette

Togli le foglia di viete, et un pocha di borragine et fagli dare un boglio in acqua chiara bogliente quando le mitti dentro; dapoi cacciale fore et battile molto bene col coltello. Et togli un pocho de petrosillo, et di menta cruda, et similemente le batti co le ditte herbe. Dapoi macinale bene nel mortale, et mittile in una pignatta con brodo grasso et falle bollire un pocho. Et se ti pare mettevi un pocho di pepe.

Translation: (from The Art of Cooking: The First Modern Cookery Book)

Pottage of Greens

Take some chard leaves and a little borage and boil in clear water that is already boiling when you add them; then remove and finely chop with a knife. Take a bit of parsley and raw mint, and similarly chop with the other herbs. Then grind well in a mortar and add to some fatty broth in a pot and simmer for a short while. If desired, you can add pepper.

My Interpretation:

4 cups broth	1 teaspoon Mint, fresh
1 lb. Chard	½ teaspoon Salt
2 tablespoon Parsley, fresh	¼ teaspoon Black pepper
1 teaspoon Oregano, fresh

Clean and roughly chop chard. Finely chop remaining herbs. Heat stock and add in herbs. Salt & Pepper to taste.

Works Referenced:
Libro de arte coquinaria, Maestro Martino de Como, Digital version: Valeria Romanelli, 7/2004. http://www.uni-giessen.de/gloning/tx/martino2.htm

The Art of Cooking: The First Modern Cookery Book, Translated by Luigi Ballerini, Jeremy Parzen, Stefania Barzini, University of California Press, 2005
- A translation of the work of Maestro Martino of Como, 15^th century