This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at
the University of Michigan's "Corpus of Middle English Prose and Verse"
Cj - Eyron en poche. Take Eyroun, breke hem, an sethe hem in hot Water; than take hem Vppe as hole as thou may; than take flowre, an melle with Mylke, and caste ther-to Sugre or Hony, and a lytel pouder Gyngere, an boyle alle y-fere, and coloure with Safroun; an ley thin Eyroun in dysshys, and caste the Sewe a-boue, and caste on pouder y-now. Blawnche pouder ys best.
Other versions of this recipe:
Poached eggs with "cumin sauce" (Wel ende edelike spijse)
Pochee (Forme of Cury)
Pochee (Fourme of Curye [Rylands MS 7])
FOR TO MAKE A PENCHE OF EGGES (Forme of Cury)
Links to modern interpretations:
Eyron en poche
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2017/01/harleian-ms-279-ab-1430-cj-eyron-en.html
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