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eyren Gelide

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Eyren Gelide. Take mylk of lib of almondes drawen up thik, and set hit over the fire, and put therto sugre, and when hit is boyled, set' hit on fide ; and then take foundes of stokfysshe, and of codlygne, and one gobet of thornbag, and fethe hom altogedur; and .when hit is fothern, thricche oute the water, and bray hit, and in the brayinge alay hit with the fame mylk, and cast therto clowes; and when hit is brayed, draw hit thik thurgh a straynour, and hete hit over the fire. And take eyren avoided al oute that is therin, and save the zolkes als hole as thow may (as whole as you can), and washe hom clene; and then put in the stuff als hote in the fhelles, and take clowes, and gilde the heddes, and plant hom aboven there hit is voyde, and set hom upright; and when the stuff is colde, pille away the shelles, and take leches lumbard cut on leches, and lay hit in chargeburs, and strawe above pouder of ginger, and sugre, medeled togeder; . then set the eyren betwene, and serve hit forthe.


Other versions of this recipe:

To mak braun ryall in Lent (A Noble Boke off Cookry)

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