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, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do |
: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 === |
=== Notes === |
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== Modern Recipe == |
== Modern Recipe == |
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[[Image:Oct05 036a.jpg]] |
[[Image:Oct05 036a.jpg|right]] |
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=== Ingredients === |
=== Ingredients === |
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* 6 Goose eggs (approx equ 12 chicken eggs) |
* 6 Goose eggs (approx equ 12 chicken eggs) |
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# Lightly beat eggs, add chopped herbs ad water. |
# 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) |
# Pour into dish and Bake at 180 C oven until solid (about 45 minutes) |
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== Notes == |
== Notes == |
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[[Category:Forme of Cury]][[Category:recipes]] |
[[Category:Forme of Cury]][[Category:recipes]] |
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[[Category:VicCG]][[Category:VicCG-Ingebjorg]] |
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Latest revision as of 10:25, 31 January 2013
Period Recipe
From the Forme of Cury.
- 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.
Notes
- Erbolat, i.e. Herbolade, a confection of herbs.
- myntes, mint.
Modern Recipe
Recipe redated by Baroness Ingebjorg Ambasdottir
Ingredients
- 6 Goose eggs (approx equ 12 chicken eggs)
- 1 tsp water
- 1/2 cup chopped herbs 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)
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
