Difference between revisions of "Hebolas (recipe)"

From Cunnan
Jump to: navigation, search
(redaction notes: typos, some rephrasing)
 
(4 intermediate revisions by 2 users not shown)
Line 13: Line 13:
 
* ''Eyren''. Eggs. V. Gloss.
 
* ''Eyren''. Eggs. V. Gloss.
  
<!-- redaction not yet done
+
 
 
== Modern Recipe ==
 
== Modern Recipe ==
 
===Translation===
 
===Translation===
Line 31: Line 31:
  
 
===redaction notes===
 
===redaction notes===
recepie given in Forme of Cury, and Cabbages appear to be cooked in a broth and served as a pottage (thusly do I read the recepie name).  This makes unlikely options such as cooking the onions in broth and then draining them before serving.  Mixing in egg yolks would be easier to a liquid dish too.
+
recipe given in Forme of Cury, and Cabbages appear to be cooked in a broth and served as a pottage (as the recipe name suggests).  Options such as cooking the onions in broth and then draining them before serving seem unlikely.  Mixing in egg yolks would be easier to a liquid dish too.
  
in garden in season.  Parsley in seed so not very available, but other herbs more perennial.  All herbs used were known from medieval recepiesrecepie does not specify the herbs because it was aware that season and availability were more important than a fixed recipe.  I decided not to use tansy (although available) for health reasons.
+
seasonal availability.  Parsley in seed wasn't very available, but other herbs are more perennial.  All herbs used are known from medieval recipesrecipe does not specify the herbs because it was aware that season and availability were more important than a fixed recipe.  I decided not to use tansy (although available) for health reasons.
 
Herbs in the rest of Forme of Cury:
 
Herbs in the rest of Forme of Cury:
  
Line 40: Line 40:
  
  
recepies
+
recipes
  
, forme of cury mx you think to be most accurate.
+
. [Forme of Cury] mix you think to be most accurate.
  
  
 +
''Teffania''
  
 
== 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]].  
-->
 
  
 
Other redactions: http://www.kateryndedevelyn.org/eng1men4.htm
 
Other redactions: http://www.kateryndedevelyn.org/eng1men4.htm
  
 
[[Category:Recipes]][[Category:Forme of Cury]]
 
[[Category:Recipes]][[Category:Forme of Cury]]
 +
[[Category:VicCG]][[Category:VicCG-Teffania]]

Latest revision as of 18:28, 15 March 2006

Period Recipe

From the Forme of Cury

HEBOLACE. VII.


Notes

  • Hebolace. Contents, Hebolas; for Herbolas, from the herbs used; or, if the first letter be omitted (see the Contents), Chebolas, from the Chibols employed.
  • aray. Dress, set it out.
  • make. Dress. Vide Gloss.
  • maner. manner.
  • alye. Mix. V. Gloss.
  • Eyren. Eggs. V. Gloss.


Modern Recipe

Translation

Take Onions and herbs and cut them up small and add to a good broth and arrange it as you did for caboches. If it is a fish day dress it in the same manner with water and oil. And if it is not during Lent mix it with egg yolks and dress it and sprinkle powder douce on top.

Ingredients

  • 2 medium onions
  • 2-3 cups of chopped fresh seasonal herbs (I used violet leaf, borrage leaf, parsley, rosemary, mint, thyme, sage)
  • about 4 cups fresh broth or approx 2 cups stock + 2 cups water. Use vegetable or meat stock as suitable for your audience, or simply oil and water
  • powder douche to taste (I used cinnamon, ginger, nutmeg, cloves)
  • egg yolks (optional)

Method

  1. Chop up Onions and herbs.
  2. Add to a pot of warm stock - meat stock, or vegetable stock or a mix of water and oil for a vegetarian (fish day) option.
  3. Just prior to serving whisk in egg yolks (optional) and sprinkle spice mix on top

redaction notes

Array it as you did for caboches - Caboches in potage


Herbs in the rest of Forme of Cury:


- persel, sawge (sage), borage, myntes, fenel, ton tressis (cresses), rew (rue), rosemarye, purslarye (purslane)


[


Teffania

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.

Other redactions: http://www.kateryndedevelyn.org/eng1men4.htm