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Roast eggs From almonds


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

Roast eggs from almonds. You will need some crushed almonds, but put away half of it, then its third, mix it with egg whites, sugar and rose water, mix the third with egg yolks. Then add some eggs to the dough, wash it a bit so it won't get stuck, put it upside down, then make smaller, cut-in-half egg shapes with the dough. Make the whites with the dough. Fill the yolk's place with the yellow almond dough, then bake it, but don't bake it for too long, and the furnace shouldn't be too hot. And if you're afraid that it will tear, make hard dough like pate, cover the eggs with this, bake it until this outer layer of dough becomes black. Take down the black dough, then the shell of the eggs; once peeled, add some rose water. Add lots of sugar, put it into a furnace, and once the sugar is dried into it, take it out. Or melt some tragacanth, mix it with sugar and starch, then with the dough. Cover the eggs with this, bake it in a furnace, but don't eat the outer layer. This is for the footman only.

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