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German-style Scrambled eggs


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

German-Style Scrambled Eggs. Get eggs and beat them well, and add in a little cheese; for ten eggs, add in two ounces of sugar, a little cinnamon, ginger, saffron and an ounce of rosewater or a little verjuice or orange juice; cook it in good butter and, when the butter is hot, put the eggs in the pan stirring constantly with a spoon so they do not overcook; then dish it out into small plates with sugar and cinnamon on top.

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