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Xlvii - Stuffed eggs

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XLVII - Stuffed eggs. If you want to make stuffed eggs, take the eggs and put to boil and make that they are good hard and when they are cooked take them out and put in cold water and peel and cut in half and pull out the yolks and take cheese fat the most that you can that is good and sweet and good herbs that you have well peeled and well washed and beat (to a paste) in the mortar. When they are well mashed, take the egg yolks and cheese and the spices and put in the mortar with the good herbs together and make a paste and temper with raw eggs and make that it is good and put a frying pan over the fire, and take the halves of eggs that you have and stuff with this paste and put to cook. When they are cooked pull off and powder with sugar and put them hot to the table and if you want to make relish, take etc.


Other versions of this recipe:

Stuffed Eggs (An Anonymous Andalusian Cookbook)

Stuffed eggs (Wel ende edelike spijse)

The Making of Stuffed Eggs (An Anonymous Andalusian Cookbook)

To make stuffed eggs (Ouverture de Cuisine)

Recipes with similar titles:

Stuffed Eggs (The Neapolitan recipe collection)

Links to modern interpretations:

Medieval Cookery  

Stuffed Eggs
Daniel Myers
Medieval Cookery

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