Erbolat (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
(imported recipe, empty redaction is currently hidden.) Â |
Yvesdelyle (talk | contribs) No edit summary  |
||
| (18 intermediate revisions by 10 users not shown) | |||
| 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 |
: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 === |
||
| Line 9: | Line 9: | ||
* ''myntes'', mint. |
* ''myntes'', mint. |
||
<!-- redaction not yet done |
|||
== Modern Recipe == |
== Modern Recipe == |
||
[[Image:Oct05 036a.jpg|right]] |
|||
Recipe redated by Baroness Ingebjorg Ambasdottir |
|||
=== Ingredients === |
=== Ingredients === |
||
* 6 Goose eggs (approx equ 12 chicken eggs) |
|||
* Item. |
|||
* 1 tsp water |
|||
* Item. |
|||
* 1/2 cup chopped [[herb]]s including [[mint]], [[chives]], [[oregano]], [[parsley]], [[basil]] and [[marjoram]] |
|||
=== Method === |
=== Method === |
||
# Greased shallow glass custard dish. |
|||
# Do stuff. |
|||
# Lightly beat eggs, add chopped herbs ad water. |
|||
# Do stuff. |
|||
# Pour into dish and Bake at 180 C oven until solid (about 45 minutes) |
|||
== Notes == |
== Notes == |
||
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]] |
|||
--> |
|||
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.
