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Stuffed 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

Stuffed Eggs. Boil fresh eggs whole in water until they are quite hard; shell them carefully, cut them in half and then lift out the yolk without breaking the white; of the yolks grind a part with a few raisins, a little old and new cheese, parsley, marjoram and finely chopped mint, adding in two egg whites with mild spices depending on the amount you are making; mix all of this together with saffron and fill up the hollows left by the yolks, and fry the "eggs" gently in good oil; see that a lot of cloves and cinnamon are in the filling; when they are fried, serve them.

autodoc



Recipes with similar titles:

To make stuffed eggs (Ouverture de Cuisine)

Stuffed eggs (Wel ende edelike spijse)

XLVII - Stuffed eggs (Libro di cucina / Libro per cuoco)




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