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Ghecloven Nonnen

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make Ghecloven Nonnen [cloven nuns]. Take eggs and hard-boil them well. Then take off their shells and peel them and so cut them lengthways into halves. Then take the yolks of the same eggs and grind them up thoroughly in a mortar. But first put in there a little saffron, cinnamon and ginger, sage, parsley. And if one wishes, one also puts pepper and apples into it. Then grind up well everything that has been written earlier and fill therewith the whites of the eggs whose yolks you removed. Then you fry the eggs like this in rape oil or in butter. And when it is fried then one strews it with cinnamon powder and with loaf sugar mixed together onto the filling. And when you serve these eggs to the table so lay them in the dishes with their opening upwards: to wit, with the filling upwards.


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