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78. Pottage Of Alideme Of Eggs

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

78. POTTAGE OF ALIDEME OF EGGS. Take a casserole that is very clean, and cast into it onions, and parsley, and mint, and marjoram, which is called moraduj in the kingdoms of Aragon, with salt and oil, all mixed with water, and set it all to cook; and when it is cooked, grind these a little of these herbs, that have cooked in the pot or casserole, with a little of that same onion. And when they are ground, blend them with the same broth; and when they are blended, set them to cook in a clean pot. And then take egg yolks, and beat them very well with verjuice or white vinegar; and cast into the pot all fine spices, and ground saffron, more rather than less; and when it has cooked a little, remove it from the fire. And leave it a little while to rest or cool; and then cast in the eggs little by little; then return it to the fire; and when it has cooked a little while longer, remove it from the fire and stir it well constantly and in such a manner that never ceases while it boils. And then dish it out.


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