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Bruet Of egges To Potage


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

Bruet of egges to potage. Take faire watur, and let hit boyle, then do therin buttur andgobettes of chese, and let hit scthe togedur; take egges and wringe hom thurgh a streynour, and bete hom wel togedur, and medel hit wel with verjous, and do hit in the pot, but let hit not boyle, and do therto pouder, and serve hit forthe.

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