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Xxxviii - For To Make A Penche Of Egges


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

XXXVIII - FOR TO MAKE A PENCHE OF EGGES. Tak water and do it in a panne to the fyre and lat yt sethe and after tak eggs and brek hem and cast hem in the water and after tak a chese and kerf yt on fowr partins and cast in the water and wanne the chese and the eggys ben wel sodyn tak hem owt of the water and wasch hem in clene water and tak wastel breed and temper yt wyth mylk of a kow. and after do yt over the fyre and after forsy yt wyth gyngener and wyth comyn and colowr yt wyth safroun and lye yt wyth eggys and oyle the sewe wyth Boter and kep wel the chese owt and dresse the sewe and dymo eggys thereon al ful and kerf thy chese in lytyl schyms and do hem in the sewe wyth eggys and serve yt forthe.

autodoc



Other versions of this recipe:

Eyron en poche (Two Fifteenth-Century Cookery-Books)

Poached eggs with "cumin sauce" (Wel ende edelike spijse)

Pochee (Forme of Cury)

Pochee (Fourme of Curye [Rylands MS 7])


Recipes with similar titles:

Pench of egges (MS Douce 257)




Links to modern interpretations:


Euriol's Culinary Journey  

Pochee
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/pochee



Medieval Cookery  

Pochee
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/pochee.html






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