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Liquid Scrambled Roasted eggs


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Liquid scrambled, roasted eggs. Melt some butter, pass through a strainer it into a pan, whip some eggs into the butter; add black pepper, ginger and salt, put it on the coal, stir it while it's cooking. Take it out from the fire, for it will still cook from the warmth of the pan; clean the pan and serve it with the pan. If cooking for a prince, prepare and serve it in a silver plate.

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