Erbolat (recipe) - Revision history

Yvesdelyle at 23:25, 30 January 2013

2013-01-30T23:25:24Z

← Older revision		Revision as of 09:25, 31 January 2013
Line 27:		Line 27:

	[[Category:Forme of Cury]][[Category:recipes]]		[[Category:Forme of Cury]][[Category:recipes]]
	[[Category:VicCG]][[Category:VicCG-Ingebjorg ]]

Yvesdelyle: /* Modern Recipe */

2013-01-30T23:25:02Z

Modern Recipe

← Older revision		Revision as of 09:25, 31 January 2013
Line 10:		Line 10:

	== Modern Recipe ==		== Modern Recipe ==
	[[Image:Oct05 036a.jpg]]		[[Image:Oct05 036a.jpg\|right]]
		⚫	Recipe redated by Baroness Ingebjorg Ambasdottir

	=== Ingredients ===		=== Ingredients ===
	* 6 Goose eggs (approx equ 12 chicken eggs)		* 6 Goose eggs (approx equ 12 chicken eggs)
Line 20:		Line 22:
	# Lightly beat eggs, add chopped herbs ad water.		# Lightly beat eggs, add chopped herbs ad water.
	# Pour into dish and Bake at 180 C oven until solid (about 45 minutes)		# Pour into dish and Bake at 180 C oven until solid (about 45 minutes)

⚫	Baroness Ingebjorg Ambasdottir

	== Notes ==		== Notes ==

Cian: Reverted edits by 60.190.223.77 (Talk); changed back to last version by Paul Matisz

2007-09-18T23:47:11Z

Reverted edits by 60.190.223.77 (Talk); changed back to last version by Paul Matisz

← Older revision		Revision as of 09:47, 19 September 2007
Line 3:		Line 3:
	:'''''ERBOLATES''. XX.VIII. XII.'''		:'''''ERBOLATES''. XX.VIII. XII.'''

			:Take parsel, ''myntes'', sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.
	:Take parsel, ''myntes'', sauerey,

			=== Notes ===
			* ''Erbolat'', i.e. Herbolade, a confection of herbs.
			* ''myntes'', mint.

			== Modern Recipe ==
			[[Image:Oct05 036a.jpg]]
			=== Ingredients ===
			* 6 Goose eggs (approx equ 12 chicken eggs)
			* 1 tsp water
			* 1/2 cup chopped [[herb]]s including [[mint]], [[chives]], [[oregano]], [[parsley]], [[basil]] and [[marjoram]]

			=== Method ===
			# Greased shallow glass custard dish.
			# Lightly beat eggs, add chopped herbs ad water.
			# Pour into dish and Bake at 180 C oven until solid (about 45 minutes)

			Baroness Ingebjorg Ambasdottir

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Forme of Cury]][[Category:recipes]]
			[[Category:VicCG]][[Category:VicCG-Ingebjorg ]]

60.190.223.77 at 15:50, 18 September 2007

2007-09-18T15:50:07Z

← Older revision		Revision as of 01:50, 19 September 2007
Line 3:		Line 3:
	:'''''ERBOLATES''. XX.VIII. XII.'''		:'''''ERBOLATES''. XX.VIII. XII.'''

			:Take parsel, ''myntes'', sauerey,
	:Take parsel, ''myntes'', sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.

	=== Notes ===
	* ''Erbolat'', i.e. Herbolade, a confection of herbs.
	* ''myntes'', mint.

	== Modern Recipe ==
	[[Image:Oct05 036a.jpg]]
	=== Ingredients ===
	* 6 Goose eggs (approx equ 12 chicken eggs)
	* 1 tsp water
	* 1/2 cup chopped [[herb]]s including [[mint]], [[chives]], [[oregano]], [[parsley]], [[basil]] and [[marjoram]]

	=== Method ===
	# Greased shallow glass custard dish.
	# Lightly beat eggs, add chopped herbs ad water.
	# Pour into dish and Bake at 180 C oven until solid (about 45 minutes)

	Baroness Ingebjorg Ambasdottir

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Forme of Cury]][[Category:recipes]]
	[[Category:VicCG]][[Category:VicCG-Ingebjorg ]]

Paul Matisz: Reverted edits by 221.232.159.112 (Talk); changed back to last version by Cian

2007-09-02T03:25:36Z

Reverted edits by 221.232.159.112 (Talk); changed back to last version by Cian

← Older revision		Revision as of 13:25, 2 September 2007
Line 3:		Line 3:
	:'''''ERBOLATES''. XX.VIII. XII.'''		:'''''ERBOLATES''. XX.VIII. XII.'''

			:Take parsel, ''myntes'', sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.
	:Take parsel, ''myntes'', sauerey,

			=== Notes ===
			* ''Erbolat'', i.e. Herbolade, a confection of herbs.
			* ''myntes'', mint.

			== Modern Recipe ==
			[[Image:Oct05 036a.jpg]]
			=== Ingredients ===
			* 6 Goose eggs (approx equ 12 chicken eggs)
			* 1 tsp water
			* 1/2 cup chopped [[herb]]s including [[mint]], [[chives]], [[oregano]], [[parsley]], [[basil]] and [[marjoram]]

			=== Method ===
			# Greased shallow glass custard dish.
			# Lightly beat eggs, add chopped herbs ad water.
			# Pour into dish and Bake at 180 C oven until solid (about 45 minutes)

			Baroness Ingebjorg Ambasdottir

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Forme of Cury]][[Category:recipes]]
			[[Category:VicCG]][[Category:VicCG-Ingebjorg ]]

221.232.159.112 at 22:57, 1 September 2007

2007-09-01T22:57:00Z

← Older revision		Revision as of 08:57, 2 September 2007
Line 3:		Line 3:
	:'''''ERBOLATES''. XX.VIII. XII.'''		:'''''ERBOLATES''. XX.VIII. XII.'''

			:Take parsel, ''myntes'', sauerey,
	:Take parsel, ''myntes'', sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.

	=== Notes ===
	* ''Erbolat'', i.e. Herbolade, a confection of herbs.
	* ''myntes'', mint.

	== Modern Recipe ==
	[[Image:Oct05 036a.jpg]]
	=== Ingredients ===
	* 6 Goose eggs (approx equ 12 chicken eggs)
	* 1 tsp water
	* 1/2 cup chopped [[herb]]s including [[mint]], [[chives]], [[oregano]], [[parsley]], [[basil]] and [[marjoram]]

	=== Method ===
	# Greased shallow glass custard dish.
	# Lightly beat eggs, add chopped herbs ad water.
	# Pour into dish and Bake at 180 C oven until solid (about 45 minutes)

	Baroness Ingebjorg Ambasdottir

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Forme of Cury]][[Category:recipes]]
	[[Category:VicCG]][[Category:VicCG-Ingebjorg ]]

Cian: Reverted edits by 74.107.67.172 (Talk); changed back to last version by Tiff

2007-06-14T00:27:44Z

Reverted edits by 74.107.67.172 (Talk); changed back to last version by Tiff

← Older revision		Revision as of 10:27, 14 June 2007
Line 3:		Line 3:
	:'''''ERBOLATES''. XX.VIII. XII.'''		:'''''ERBOLATES''. XX.VIII. XII.'''

			:Take parsel, ''myntes'', sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.
	:Take parsel, ''myntes'', sauerey,

			=== Notes ===
			* ''Erbolat'', i.e. Herbolade, a confection of herbs.
			* ''myntes'', mint.

			== Modern Recipe ==
			[[Image:Oct05 036a.jpg]]
			=== Ingredients ===
			* 6 Goose eggs (approx equ 12 chicken eggs)
			* 1 tsp water
			* 1/2 cup chopped [[herb]]s including [[mint]], [[chives]], [[oregano]], [[parsley]], [[basil]] and [[marjoram]]

			=== Method ===
			# Greased shallow glass custard dish.
			# Lightly beat eggs, add chopped herbs ad water.
			# Pour into dish and Bake at 180 C oven until solid (about 45 minutes)

			Baroness Ingebjorg Ambasdottir

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Forme of Cury]][[Category:recipes]]
			[[Category:VicCG]][[Category:VicCG-Ingebjorg ]]

74.107.67.172 at 15:51, 13 June 2007

2007-06-13T15:51:59Z

← Older revision		Revision as of 01:51, 14 June 2007
Line 3:		Line 3:
	:'''''ERBOLATES''. XX.VIII. XII.'''		:'''''ERBOLATES''. XX.VIII. XII.'''

			:Take parsel, ''myntes'', sauerey,
	:Take parsel, ''myntes'', sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.

	=== Notes ===
	* ''Erbolat'', i.e. Herbolade, a confection of herbs.
	* ''myntes'', mint.

	== Modern Recipe ==
	[[Image:Oct05 036a.jpg]]
	=== Ingredients ===
	* 6 Goose eggs (approx equ 12 chicken eggs)
	* 1 tsp water
	* 1/2 cup chopped [[herb]]s including [[mint]], [[chives]], [[oregano]], [[parsley]], [[basil]] and [[marjoram]]

	=== Method ===
	# Greased shallow glass custard dish.
	# Lightly beat eggs, add chopped herbs ad water.
	# Pour into dish and Bake at 180 C oven until solid (about 45 minutes)

	Baroness Ingebjorg Ambasdottir

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Forme of Cury]][[Category:recipes]]
	[[Category:VicCG]][[Category:VicCG-Ingebjorg ]]

Tiff: fixing þ's. lots still to do on recipies.

2006-09-16T08:23:30Z

fixing þ's. lots still to do on recipies.

← Older revision		Revision as of 18:23, 16 September 2006
Line 3:		Line 3:
	:'''''ERBOLATES''. XX.VIII. XII.'''		:'''''ERBOLATES''. XX.VIII. XII.'''

	:Take parsel, ''myntes'', sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do �e fars ~~�erto~~. & bake it & messe it forth.		:Take parsel, ''myntes'', sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.

	=== Notes ===		=== Notes ===

AuntieNic: /* Notes */

2006-01-09T03:49:49Z

Notes

← Older revision		Revision as of 13:49, 9 January 2006
Line 26:		Line 26:
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Forme of Cury]] [[Category:recipes]]		[[Category:Forme of Cury]][[Category:recipes]]
	[[Category:VicCG]] [[Category:VicCG-Ingebjorg ]]		[[Category:VicCG]][[Category:VicCG-Ingebjorg ]]