Hebolas (recipe)

From Cunnan
Revision as of 10:47, 8 January 2006 by AuntieNic (talk | contribs) (Notes)
Jump to: navigation, search

Period Recipe

From the Forme of Cury



  • 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


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.


  • 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)


  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)



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