SC - cheese questions

[Peldyn@aol.com]

><< Since I'm doing French Toast this weekend, I went ahead and printed out 
>a
>  few period recipies.  I thought folks here would like the compilation.
>  Christianna
>   >>
>Thank you, I was also tempted by all the discussion to make this dish for
>guests that are coming to the Cook's Symposium this weekend. Now I have a
>great summary to refer to and give my guests to take home.
>
>Hauviette

Is it too late to offer the two of you the recipe from Gervase Markham's 
"The English Housewife"?

28. To make the best panperdy

To make the best panperdy, take a dozen eggs, and break them, and beat them 
very well, then put unto them cloves, mace, cinnamon and nutmeg, and good 
store of sugar, with as much salt as shall season it: then take a manchet, 
and cut it into thick slices like toasts; which done, take your fryin pan, 
and put into it a good store of sweet butter, and, being melted, lay in your 
slices of bread, then pour upon them one half of your eggs; then when that 
is fried, wish a dish turn your slices of bread upward, and then pour on 
them the other half of your eggs, so turn them till both sides be brown; 
then dish it up, and serve it with sugar strewed upon it.


Bonne

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