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eggs On The Grill


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

Eggs on the Grill. Beat two fresh eggs, then heat a pan hot and pour them into it letting them run all over it as for a paper-thin omelet; when it looks cooked, make [i.e. fold] it into square quarters and set these quarters on the grill; break over them as many eggs as they will hold, in the manner of a torte, garnishing them with sugar and cinnamon; when they look done, take them off the fire.

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