SC - Panperdy

[Christine A Seelye-King]

Panperdy
Rendering by Christianna MacGrain.

"The English Housewife" by Gervase Markham (London 1615)
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, with 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.

Rendered Recipe

Panperdy

4 eggs
dash each cloves, mace, cinnamon, nutmeg
3tbsp. sugar
pinch of salt
butter
white bread, cut into thick slices

Beat eggs and add the spices, sugar and salt.  In a frying pan, heat the
butter and add the sliced bread.  Pour half of the egg mixture over the
bread and allow to cook.  Turn the bread over and pour the other half of
the mixture over it and allow them to brown.  A flat dish may be
necessary to assist in flipping the bread.  Serve with a sprinkling of
sugar. 
________________________________________________________________
YOU'RE PAYING TOO MUCH FOR THE INTERNET!
Juno now offers FREE Internet Access!
Try it today - there's no risk!  For your FREE software, visit:
http://dl.www.juno.com/get/tagj.
============================================================================

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".

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