Erbolat (recipe): Difference between revisions

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:'''''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 ]]

Revision as of 02:51, 14 June 2007

Period Recipe

From the Forme of Cury.

ERBOLATES. XX.VIII. XII.
Take parsel, myntes, sauerey,