Erbolat (recipe): Difference between revisions
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:'''''ERBOLATES''. XX.VIII. XII.''' |
:'''''ERBOLATES''. XX.VIII. XII.''' |
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:Take parsel, ''myntes'', sauerey, |
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: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. |
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=== Notes === |
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* ''Erbolat'', i.e. Herbolade, a confection of herbs. |
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* ''myntes'', mint. |
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== Modern Recipe == |
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[[Image:Oct05 036a.jpg]] |
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=== Ingredients === |
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* 6 Goose eggs (approx equ 12 chicken eggs) |
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* 1 tsp water |
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* 1/2 cup chopped [[herb]]s including [[mint]], [[chives]], [[oregano]], [[parsley]], [[basil]] and [[marjoram]] |
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=== Method === |
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# Greased shallow glass custard dish. |
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# Lightly beat eggs, add chopped herbs ad water. |
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# Pour into dish and Bake at 180 C oven until solid (about 45 minutes) |
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Baroness Ingebjorg Ambasdottir |
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== Notes == |
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The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
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[[Category:Forme of Cury]][[Category:recipes]] |
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[[Category:VicCG]][[Category:VicCG-Ingebjorg ]] |
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