SC - Cook's Baby Boom

[Mordonna22@aol.com]

Sorry this is so late - work has been hectic!

Sic fac fritatem de pomeranciis

Recipe ova percussa, cum pomeranciis ad libitum tuum, et extrahe inde sucum, et
mitte ad illa ova cum zucaro; post reipe oleum olive, vel segimine, et fac
califieri in patella, et mitte illa ova intus.  Et erit pro ruffianis et
leccatricibus

Orange Omelette for Harlots and Ruffians (translated by Redon et al "The
Medieval Kitchen)

How to make an orange omelette - Take eggs and break them, with oranges, as many
as you like; squeeze their juice and add to it the eggs with sugar; then take
olive oil or fat, and heat it in the pan and add the eggs.  This was for
ruffians and braken harlots


Date: Tue, 14 Sep 1999 08:56:46 +1000
From: "HICKS, MELISSA" <HICKS_M at casa.gov.au>
Subject: RE: SC - Orange Omelette - Question re. serving

Sweetie,

Can you include their translation of the original recipe?  I remember
looking at this one for Valentine's and questioning their decision about the
"pudding".

Thanks
Mel.

> & C) - I've heard that it's not precisely an "omlette" (ie fairly solid
> when
> cooked) but more of a runny type of pudding - is this correct??
>




*************************************************************
Opinions contained in this e-mail do not necessarily reflect 
the opinions of the Queensland Department of Main Roads, or 
of Queensland Transport. If you have received this electronic 
mail message in error, please immediately notify the sender 
and delete the message from your computer.

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================