Roast Eggs From Almonds
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Roast Eggs From Almonds". [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:

Roast eggs from almonds. You will need some crushed almonds, but put away half of it, then its third, mix it with egg whites, sugar and rose water, mix the third with egg yolks. Then add some eggs to the dough, wash it a bit so it won't get stuck, put it upside down, then make smaller, cut-in-half egg shapes with the dough. Make the whites with the dough. Fill the yolk's place with the yellow almond dough, then bake it, but don't bake it for too long, and the furnace shouldn't be too hot. And if you're afraid that it will tear, make hard dough like pate, cover the eggs with this, bake it until this outer layer of dough becomes black. Take down the black dough, then the shell of the eggs; once peeled, add some rose water. Add lots of sugar, put it into a furnace, and once the sugar is dried into it, take it out. Or melt some tragacanth, mix it with sugar and starch, then with the dough. Cover the eggs with this, bake it in a furnace, but don't eat the outer layer. This is for the footman only.



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]

[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
nuts
sugar
roses
yolks
seafood
tragacanth
amidon


[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]

starch:


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 Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:751>. Accessed on February 22, 2020, 7:16 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact