Stuffed Eggs
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Stuffed Eggs". [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:

Stuffed Eggs. Boil fresh eggs whole in water until they are quite hard; shell them carefully, cut them in half and then lift out the yolk without breaking the white; of the yolks grind a part with a few raisins, a little old and new cheese, parsley, marjoram and finely chopped mint, adding in two egg whites with mild spices depending on the amount you are making; mix all of this together with saffron and fill up the hollows left by the yolks, and fry the "eggs" gently in good oil; see that a lot of cloves and cinnamon are in the filling; when they are fried, serve them.



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]

To make stuffed eggs. Make to boil eggs hard, & cut them in two pieces: then take the yolks out of both sides, & chop very finely with parsley, marjoram, a little salt, & put therein the yolks of raw eggs, chop it well together: then refill the whites with this: afterwards frying them in butter, then make a little batter thereon, that is sweet & sour, & serve so. [Ouverture de Cuisine]

Stuffed eggs. Boil them hard and put them in cold water. peel them and cut them through. Stuff the egg whites with stuffing. Take milk, tempered with beaten eggs. Stir in the [stuffed] eggs, then cook them lightly them in boiling fat. Coat them with molten sugar. [Wel ende edelike spijse]

XLVII - Stuffed eggs. If you want to make stuffed eggs, take the eggs and put to boil and make that they are good hard and when they are cooked take them out and put in cold water and peel and cut in half and pull out the yolks and take cheese fat the most that you can that is good and sweet and good herbs that you have well peeled and well washed and beat (to a paste) in the mortar. When they are well mashed, take the egg yolks and cheese and the spices and put in the mortar with the good herbs together and make a paste and temper with raw eggs and make that it is good and put a frying pan over the fire, and take the halves of eggs that you have and stuff with this paste and put to cook. When they are cooked pull off and powder with sugar and put them hot to the table and if you want to make relish, take etc. [Libro di cucina / Libro per cuoco]

[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
yolks
raisins
cheese
parsley
marjoram
mint
saffron
oil
cloves
cinnamon


[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 "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:149>. Accessed on February 26, 2020, 4:08 pm.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:178>. Accessed on February 26, 2020, 4:08 pm.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:39>. Accessed on February 26, 2020, 4:08 pm.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:47>. Accessed on February 26, 2020, 4:08 pm.




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