medieval foods as breakfast was Re: SC - Sawgeat

Thu Feb 1 07:20:28 PST 2001

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hey all from Anne-Marie

on medieval foods that modern people would see as breakfast....
dont forget pain perdue (french toast). There's a french version in Taillevent
as well as a version in Apicius.
also, we're all paritial to one of the many sweet rice glops in the morning
(mmm...stir in dried fruit....)

Finally, one of my households favorites.....herbolade. you can do it over a
fire if you layer the greens in the cast iron, let them wilt, then put in the
eggs. Let cook until almost set then add the cheese on top, put on the lid and
take it off the fire to finish setting the eggs and melt the cheese.

all rights reserved, no publication without permission, etc etc etc :)

enjoy!
- --AM

Herbolade:
One Herbolace Or Two of Eggs (Menagier a Paris)
Take of dittany two leaves only, and of rue less than the half or naught, for
know that it is strong and bitter; of smallage, tansey, mint, and sage, of
each
some four leaves or less, for each is strong; marjoram a little more, fennel
more, parsley more still, but of porray, beets, violet leaves, spinach,
lettuces and clary, as much of the one as of the others, until you have two
large handfuls.  Pick them over and wash them in cold water, then dry them of
all the water, and bray two heads of ginger, then put your
herbs into the mortar two or three times and bray them with the ginger. And 
then have sixteen eggs well beaten together, yolks and whites, and bray and
mix
them in the mortar with the things abovesaid, then divide it in two and make
two thick omelettes, which you shall fry as followeth.  First you shall heat
your frying pan very well with oil, butter or such other fat as you will, and
when it is very hot all over and especially towards the handle, mingle and
spread your eggs over the pan and turn them often over and over with a flat
palette, then cast good grated cheese on the top, and know that it is so done,
because if you grate cheese with the herbs and eggs, when you come to fry your
omelette, the cheese at the bottom will stick to the pan, and thus it befals
with an egg omelette if you mix the eggs with the cheese.  Wherefore you
should
first put the eggs in the pan, and put the cheese on the top, and then cover
the edges with eggs, and otherwise it will cling to the pan.  And when your
herbs be cooked in the pan, cut your herbolace into a round or square and eat
it not too hot nor too cold.

Erbolat (Forme of Curye)
Take persel, myntes, saverey and sauge, tansey, verveyn, clarry, rewe, ditayn,
fenel, southrenwode; hewe hem and grince hem slale. Medle hem up with
aryen. Do
buttur in a trap, and do the fars therto, and bake it and messe forth.

Our version:
1 lb bag irradiated, mixed interesting salad greens (spinach, arugula, etc)
minced fresh parsley, sage, savory, marjoram, a touch of mint, fennel, or
whatever fresh herbs you can find. About one handfuls worth when its all in a
pile (go easy on the mint).
1 small slice fresh ginger
2 T butter or olive oil
16 eggs, beaten 
2 cups shredded cheese 
optional modern addition: a bit of minced garlic or onion

In a large bowl, pound the ginger till the juice gets out. Fish out the
stringy
bits if desired. Add the greens  and herbs and pound until slightly wilted. 
Melt the butter in a large deep pot with the garlic if you wished it. Add the
greens, then the beaten eggs. Stir till blended. When the eggs are about set,
add the cheese. Don’t stir, but cover and let cook until the cheese is
melted. 
Serves 8.

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<b>hey all from Anne-Marie<br>
<br>
on medieval foods that modern people would see as breakfast....<br>
dont forget pain perdue (french toast). There's a french version in
Taillevent as well as a version in Apicius.<br>
also, we're all paritial to one of the many sweet rice glops in the
morning (mmm...stir in dried fruit....)<br>
<br>
Finally, one of my households favorites.....herbolade. you can do it over
a fire if you layer the greens in the cast iron, let them wilt, then put
in the eggs. Let cook until almost set then add the cheese on top, put on
the lid and take it off the fire to finish setting the eggs and melt the
cheese.<br>
<br>
all rights reserved, no publication without permission, etc etc etc
:)<br>
<br>
enjoy!<br>
- --AM<br>
<br>
Herbolade:<br>
</b><i>One Herbolace Or Two of Eggs (Menagier a Paris)<br>
Take of dittany two leaves only, and of rue less than the half or naught,
for know that it is strong and bitter; of smallage, tansey, mint, and
sage, of each some four leaves or less, for each is strong; marjoram a
little more, fennel more, parsley more still, but of porray, beets,
violet leaves, spinach, lettuces and clary, as much of the one as of the
others, until you have two large handfuls.  Pick them over and wash
them in cold water, then dry them of all the water, and bray two heads of
ginger, then put your<br>
herbs into the mortar two or three times and bray them with the ginger.
And  then have sixteen eggs well beaten together, yolks and whites,
and bray and mix them in the mortar with the things abovesaid, then
divide it in two and make two thick omelettes, which you shall fry as
followeth.  First you shall heat your frying pan very well with oil,
butter or such other fat as you will, and when it is very hot all over
and especially towards the handle, mingle and spread your eggs over the
pan and turn them often over and over with a flat palette, then cast good
grated cheese on the top, and know that it is so done, because if you
grate cheese with the herbs and eggs, when you come to fry your omelette,
the cheese at the bottom will stick to the pan, and thus it befals with
an egg omelette if you mix the eggs with the cheese.  Wherefore you
should first put the eggs in the pan, and put the cheese on the top, and
then cover the edges with eggs, and otherwise it will cling to the
pan.  And when your herbs be cooked in the pan, cut your herbolace
into a round or square and eat it not too hot nor too cold.<br>
<br>
Erbolat (Forme of Curye)<br>
Take persel, myntes, saverey and sauge, tansey, verveyn, clarry, rewe,
ditayn, fenel, southrenwode; hewe hem and grince hem slale. Medle hem up
with aryen. Do buttur in a trap, and do the fars therto, and bake it and
messe forth.<br>
<br>
</i>Our version:<br>
1 lb bag irradiated, mixed interesting salad greens (spinach, arugula,
etc)<br>
minced fresh parsley, sage, savory, marjoram, a touch of mint, fennel, or
whatever fresh herbs you can find. About one handfuls worth when its all
in a pile (go easy on the mint).<br>
1 small slice fresh ginger<br>
2 T butter or olive oil<br>
16 eggs, beaten <br>
2 cups shredded cheese <br>
optional modern addition: a bit of minced garlic or onion<br>
<br>
In a large bowl, pound the ginger till the juice gets out. Fish out the
stringy bits if desired. Add the greens  and herbs and pound until
slightly wilted.  Melt the butter in a large deep pot with the
garlic if you wished it. Add the greens, then the beaten eggs. Stir till
blended. When the eggs are about set, add the cheese. Don=92t stir, but
cover and let cook until the cheese is melted. <br>
Serves 8.<br>
<br>
<br>
</html>

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