Brewet of ayrenn (recipe): Difference between revisions
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:'''BREWET OF AYRENN. XX.IIII. XI.''' |
:'''BREWET OF AYRENN. XX.IIII. XI.''' |
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:Take ayrenn, water and butter, and |
:Take ayrenn, water and butter, and see� hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take �enne the ayrenn and swyng hem with verious. and cast �erto. set it ouere the fire and lat it not boile. and serue it forth. |
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== Modern Recipe == |
== Modern Recipe == |
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Latest revision as of 20:20, 11 June 2007
Period Recipe
From the Forme of Cury
- BREWET OF AYRENN. XX.IIII. XI.
- Take ayrenn, water and butter, and see� hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take �enne the ayrenn and swyng hem with verious. and cast �erto. set it ouere the fire and lat it not boile. and serue it forth.
Modern Recipe
Ingredients
- 6 eggs
- equal volume water
- 3 Tbsp Butter, chopped
- 20 threads of Saffron
- 1 tsp verjuice
- 30 g Brie, grated
- 60 g mozarella, grated
Method
- Mix eggs, water, butter, cheeses and saffron. Let sit.
- Add verjuice.
- Cook gently.
- Serve (on toast makes it eaiser to potion out).
Emma
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
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