Egg Broth
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Egg Broth". [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:

Egg Broth. Poach eggs in oil, then have onions sliced and cooked, and fry them in the oil, then put on to boil in wine, verjuice and vinegar, and make it all boil together; then put in each bowl three or four eggs, and pour your broth over, and let it not be thick.

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]

For a brothe of elys. Fyrst flyghe þyn elys, in pese hom smyte, Put hom in pot, þagh þay ben lyte, With clene water. þen take þou schalle Alle powder of peper, coloure hit with alle With safroune and alyed þenne With floure, and cast alle in, I kenne, At þe fyrst boylyng þat may falle Soth hote, and serve hit in to þe halle. []

[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
broth
oil
onions
wine
verjuice
vinegar

[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]

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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:312>. Accessed on April 16, 2024, 4:32 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:123>. Accessed on April 16, 2024, 4:32 am.