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Pench Of egges


This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Pench of egges. Tak water & do it in a panne to þe fyre, & lat yt seþe; & after tak egges & brek hem & cast hem in þe water. & after tak a chese & kerf yt on fowre pertis & kast in þe water, & wanne þe chese and þe eggys ben wel sodyn, tak hem owt of þe water & wasch hem in clene water. & tak wastel breed & temper yt wyþ mylk of a kow, & after do yt ouer þe fyre, & after forsy yt wyþ gyngeuer and wyþ comyn & colowre yt wyþ safroun, & lye yt wyþ eggys. & oyle þe sewe wyþ boter, & kep wel þe chese owt, & dresse þe sewe & do þin eggys þereon al ful, & kerf þy chese in lytyl schyuis & do hem in þe sewe wyþ eggys, and serue yt forþe.

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Recipes with similar titles:

XXXVIII - FOR TO MAKE A PENCHE OF EGGES (Forme of Cury)




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