[Sca-cooks] Omelette for Harlots and Ruffians was Re: rice with orange juice

[Katheline van Weye]

This Orange Omelette is a recipe that my local cooks
guild just redacted.  It came out very delicious.  If
you don't want to redact it yourself, there's a
redaction for it in _The Medieval Kitchen_.  The
authors of this book discuss the custardy aspects of
the dish.


Yours in service,
Katheline van Weye


--- "Decker, Terry D." <TerryD at Health.State.OK.US>
wrote:
> Here yah go.  This is from an old post I have
> hanging around.
>
> Bear
>
> 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
>
>
>


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