Stuffed Deep-Fried 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 Deep-Fried 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:

[Florentine-Style] Stuffed Deep-Fried Eggs. Make Florentine-Style Deep-Fried Eggs, as directed above [Recipe 155], but not too cooked; then from one side remove all of the yolks one by one; get grated old cheese, mint, parsley, marjoram, raisins, pepper and four of the egg yolks- and more depending on the quantity you want to make; mix everything together and refill the eggs through the hole, and set them to fry again until it is likely that the filling is cooked; then take them out and garnish with verjuice or oranges with a little ginger, and serve.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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
cheese
mint
parsley
marjoram
raisins
pepper
verjuice
oranges
ginger


[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:157>. Accessed on October 19, 2019, 11:52 pm.




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