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Pochee


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

Pochee. XX.IIII. X. Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene sode ynowh. take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre, and do þerto powdour gyngur safroun and salt, set it ouere the fire, and lat it not boile, and take ayrenn isode & cast þe sew onoward. & serue it forth.

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Other versions of this recipe:

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

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

Pochee (Fourme of Curye [Rylands MS 7])

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


Recipes with similar titles:

Pochee (Recipes from John Crophill's Commonplace Book)




Links to modern interpretations:


Medieval Cookery  

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






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