Sunday, March 21, 2010

Eyron en poche

15th century cookbook
Ab. 1420 A.D.

Eyron en poche

—Take Eyroun, breke hem, an sethe hem in hot Water; þan take hem Vppe as hole as þou may; þan take flowre, an melle with Mylke, & caste þer-to Sugre or Hony, & a lytel pouder Gyngere, an boyle alle y-fere, & coloure with Safroun; an ley þin Eyroun in dysshys, & caste þe Sewe a-boue, & caste on pouder y-now. Blawnche pouder ys best.

Modern English

Poached Eggs

—Take Eggs, break them, and boil them in hot water; then take them up as whole as you can; then take flour, and meddle/mix it with milk and cast into this sugar or honey and a little powdered ginger and boil well/strongly and colour it with saffron; and lay the eggs in dishes and cast the broth above (the eggs) and cast on enough powder (spice). White powder is best.

(there's lots of theory to what exactly white powder is, from sugar to a spice mixture that has ginger and cinnamon)

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