XXXVIII - FOR TO MAKE A PENCHE OF EGGES
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "XXXVIII - FOR TO MAKE A PENCHE OF EGGES". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

XXXVIII - FOR TO MAKE A PENCHE OF EGGES. Tak water and do it in a panne to the fyre and lat yt sethe and after tak eggs and brek hem and cast hem in the water and after tak a chese and kerf yt on fowr partins and cast in the water and wanne the chese and the eggys ben wel sodyn tak hem owt of the water and wasch hem in clene water and tak wastel breed and temper yt wyth mylk of a kow. and after do yt over the fyre and after forsy yt wyth gyngener and wyth comyn and colowr yt wyth safroun and lye yt wyth eggys and oyle the sewe wyth Boter and kep wel the chese owt and dresse the sewe and dymo eggys thereon al ful and kerf thy chese in lytyl schyms and do hem in the sewe wyth eggys and serve yt forthe.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Cj - Eyron en poche. Take Eyroun, breke hem, an sethe hem in hot Water; than take hem Vppe as hole as thou may; than take flowre, an melle with Mylke, and caste ther-to Sugre or Hony, and a lytel pouder Gyngere, an boyle alle y-fere, and coloure with Safroun; an ley thin Eyroun in dysshys, and caste the Sewe a-boue, and caste on pouder y-now. Blawnche pouder ys best. [Two Fifteenth-Century Cookery-Books]

Poached eggs with "cumin sauce". Take saffron and bread, pound together and temper with milk. Strain, bring to the boil, add salt, and put the poached eggs in. [Wel ende edelike spijse]

Pochee. XX.IIII. X. Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene sode ynowh. take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre, and do þerto powdour gyngur safroun and salt, set it ouere the fire, and lat it not boile, and take ayrenn isode & cast þe sew onoward. & serue it forth. [Forme of Cury]

.lxxxviij. Pochee. Tak ayroun & breke hem in scaldyng hote water, & whanne they ben soden ynowgh, take hem up, & tak yolkes of ayroun & rawe mylke & swyng hem to gyder, & do therto poudour ginger, safroun & salt, set it over the fyre & lat it not boyle, take the ayroun y sode & cast the sewe onoward, & cet. [Fourme of Curye [Rylands MS 7]]

Pench of egges. Tak water & do it in a panne to þe fyre, & lat yt seþe; & after tak egges & brek hem & cast hem in þe water. & after tak a chese & kerf yt on fowre pertis & kast in þe water, & wanne þe chese and þe eggys ben wel sodyn, tak hem owt of þe water & wasch hem in clene water. & tak wastel breed & temper yt wyþ mylk of a kow, & after do yt ouer þe fyre, & after forsy yt wyþ gyngeuer and wyþ comyn & colowre yt wyþ safroun, & lye yt wyþ eggys. & oyle þe sewe wyþ boter, & kep wel þe chese owt, & dresse þe sewe & do þin eggys þereon al ful, & kerf þy chese in lytyl schyuis & do hem in þe sewe wyþ eggys, and serue yt forþe. [MS Douce 257]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

eggs
cheese
milk
ginger
cumin
saffron
oil
butter


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

comyn: Cumin (Cuminum cyminum).


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:233>. Accessed on December 15, 2019, 3:28 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:101>. Accessed on December 15, 2019, 3:28 am.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:8>. Accessed on December 15, 2019, 3:28 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:89>. Accessed on December 15, 2019, 3:28 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:38>. Accessed on December 15, 2019, 3:28 am.




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