[Sca-cooks] Sweet pickled eggs recipe?

[Stefan li Rous]

Brangwayna Morgan asked:
> Does anyone have a European recipe, 15th century or earlier, for pickled eggs
> which are sweet or sweet and sour in flavor?  I remember the yummy ones
> someone brought to the Cook's Potluck...English or French preferred, but will
> consider other countries.

I've never fixed these, but from the ingredient list this seem like it
might be what you are looking for. This is from my pickled-foods-msg
file.

Argh. I just seen where the fractions were lost since they were
given as single, special characters. I'll keep looking. But this
might give you the framework to work with, even if I can't find
an actual recipe with all the measures. Sorry.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> Date: Sat, 19 Feb 2000 11:00:46 EST
> From: DianaFiona at aol.com
> Subject: Re: SC - Pickled Onions and Eggs - Recipes pleas
>
>     It just so happens that the cook for our small Collegium at the end of
> last month is serving pickled eggs, so I asked him for his recipe. No
> documentation, but at least it's already in a lage scale............ ;-)
>
>                 Ldy Diana
>
> OVOS MOLHO VINARETA A ALAGRAVE (PRESERVED EGGS)   (Serves 80)
>
> 84 (7 dozen) large chicken eggs
> cold water
>
> 1 gallon cider vinegar
> 10 bay leaves
> 4 to 7 large whole unbruised cloves peeled garlic
> 2 teaspoons sea salt
> 1-? teaspoons ground turmeric
> 1 teaspoon whole mustard seed
> 1 teaspoon whole black pepper corns
> 1 stick cinnamon
> ? teaspoon whole coriander seed,
> ? teaspoon dried rosemary
> ? teaspoon dried sage
> ? teaspoon whole clove
> ? teaspoon whole celery seed
> Outer peel of two oranges, grated
> 2 cups light honey
>
> Turn the eggs upside down in their container and let set one hour at room
> temperature.  Put eggs in large kettle with a trivet in the bottom to keep
> the eggs from touching the inside bottom of the kettle.  Fill kettle with
> cold water, 2 inches above the eggs.  Heat to rolling boil.  Immediately
> remove kettle from heat and let cool to room temperature.  This method of
> hard boiling eggs prevents them from becoming rubbery.  Drain eggs and remove
> shells and inner membrane as gently as one can to prevent damaging the tender
> white of the eggs.
>
> Meanwhile, pour vinegar into non-reactive kettle with tight-fitting lid, such
> as stainless steel, enameled or glass Dutch oven, do not use aluminum or
> iron.   Put all the remaining ingredients except the honey into the vinegar.
> Bring to boil, occasionally stirring.  Cover, reduce heat and simmer 10
> minutes.  Stir in honey and turn off heat when honey is dissolved.  Cover
> tightly and let kettle set while you are peeling the eggs.
>
> Put peeled eggs into a large 3-4 gallon crock or non-reactive container.
> Pour over them the spiced vinegar.  The eggs should be covered by 1 inch of
> fluid.  If more fluid is needed, pour in a little more plain cider vinegar,
> apple juice, wine or spring water.
> The eggs should be stored in a cool place several days to two weeks until
> ready to serve.
>
> TO SERVE:  Remove eggs from the pickle and serve halved lengthwise, whole or
> use as basis for deviled eggs.  Serve on an appetizer tray or with salad.


> Date: Sat, 19 Feb 2000 22:25:44 -0500
> From: "Robin Carroll-Mann" <harper at idt.net>
> Subject: Re: SC - Pickled Onions and Eggs - Recipes pleas
>
> And it came to pass on 19 Feb 00,, that Christine A Seelye-King wrote:
> > Is this supposed
> > to be from a period source, or does he know?  Since this seems to be from
> > a Spanish source, Lady Brighid, does it look familiar to you?  Christianna
>
> > > OVOS MOLHO VINARETA A ALAGRAVE (PRESERVED EGGS)
> [snip]
>
> The title of this recipe is in Portuguese, not Spanish -- Algarve is a
> province in southern Portugal.  I haven't seen a recipe like this in period
> Spanish cuisine.  Sorry.
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)