Difference between revisions of "Erbolat (recipe)"

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(fixing þ's. lots still to do on recipies.)
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:'''''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 e fars erto. & bake it & messe it forth.
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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 þe fars þerto. & bake it & messe it forth.
   
 
=== Notes ===
 
=== Notes ===

Revision as of 18:23, 16 September 2006

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

Oct05 036a.jpg

Ingredients

Method

  1. Greased shallow glass custard dish.
  2. Lightly beat eggs, add chopped herbs ad water.
  3. 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.