Erbolat (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
Paul Matisz (talk | contribs) m (Reverted edits by 221.232.159.112 (Talk); changed back to last version by Cian) |
No edit summary |
||
| 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 ]] |
|||
