[Sca-cooks] An embarrassment of riches...

Tue Apr 18 13:12:50 PDT 2006

Am Dienstag, 18. April 2006 18:53 schrieb marilyn traber 011221:
> As I mentioned, I acquired a few laying hens, and they're LAYING. Not only
> that, but Rob, not thinking, went and bought another flat of eggs
> (containing about 5 dozen. Since the laying hens are providing better than
> half a dozen eggs per day, and I expect that number to increase as they get
> better settled into their new home, we have eggs, eggs, and more eggs.
>
> SO... I need egg recipes. Period, modern, it doesn't matter. The only
> ingredients I want to avoid are mushrooms and bell peppers (serious
> allergy, and passionate dislike). I'm making a couple dozen deviled eggs at
> the moment, but any more suggestions will be gratefully appreciated ;-)
>
> Give us this day our daily cholesterol...

Try some of these:

Meister Eberhard

Wiltu machen ein meyschen kuchenn.
So nym auff zehen eyer vnd zuslach sie wol vnd
nym darzu peterlein vnd rurr es vndereinander
vnd nym einen morserr vnd secz auff ein kolenn
vnd thue dar ein einen löffel vol schmalcz
vnd laß es heyß werdenn vnd geuß die eyerr darein
vnd laß es kul pachen vnd thu es also gancz
auff ein schussel. Versalcz es nit.

If you want to make a May cake.
Take ten eggs and beat them well. Add parsley and stir it in, then take a 
mortar and place it on the coals and put into it a spoonful of lard and let 
it get hot. Pour in the egg and let it bake at a gentle heat, then turn it 
out onto a bowl in one piece. Do not oversalt it.

Redaction:

10-12 eggs
1 small bunch fresh parseley (or 3 tsp dried)
1 tsp lard or butter
salt and pepper to taste

Place lard in a metal or ceramic bowl. Put into in an oven heated to c. 150°C 
(350°F) until the lard has melted and the bowl is hot. Meanwehile, beat the 
eggs with the parsley. When the bowl is ready, open the oven door and our the 
egg batter into the hot bowl quickly. Return to the oven immediately and bake 
20-35 minutes (test doneness by inserting a stick or knifeblade). Remove from 
oven, cool on a wire rack for 10 minutes and turn out onto a plate. Serve 
sliced for breakfast.
This is also a good way of providing pseudo-scrambled eggs for more people 
than you have pans or time to make.

Item wiltu machen ein essen in dem meyen, das
heyßt ein gespöt.
So nym einen fliessendenn keß vnd schneid den
in vil schnittenn, die dünn sein, vnd nym darzu
sechs eyer vnd slach die auff den keß vnd nym
meichßige putternn in ein pfannen vnd thue den
keß mit den eyernn vber das fewrr vnd zeuch es
ey dar mit auff, das es slecht werr, vnd richte
es an vnd versalcz es nicht.

If you want to make a dish in May that is called /gespöt/
Take flowing cheese and cut it into many thin slices, and take six eggs and 
break them over the cheese. Melt May butter in a pan and place the cheese 
with the eggs over the fire and cook it gently so that it is smooth, and 
serve it forth and do not oversalt it.

Wiltu machen gut kuchenn vonn eyerrn.
So nym eyer, wie vil du wilt, vnd zu slach die
wol vnd schneid semel funf lot dar vnter vnd
thue dar ein weinperr vnd schmalcz in ein pfannen,
des genug sej, vnd geuß die eyer dar ein
vnd laß es packenn ynnenn vnd aussenn. Do mit
slach es auff ein panck vnd hack dar vnter gut
wurcz vnd schneid es zu scheubenn vnd richt es
an.

If you want to make a good cake out of eggs.
Take eggs, as many as you want, beat them well and cut into it five /lot/ [a 
unit of weight differing widely by region] of fine white bread. Put raisins 
into the batter. Heat lard in a pan, so that it is enough, and pour the egg 
into that and let it bake inside and out. With that lay it on a board and 
chop some spices onto it, cut it into slices and serve it.

Redaction:

2-3 eggs
4-6 slices fresh white bread or toast
2-3 tblsp raisins or currants
butter
sugar, cinnamon and orther spices to taste

Beat the eggs. Remove the crust from the bread and grind or process it into 
fine breadcrumbs. Stir into the egg batter until it is thick. Add the 
raisins. Pour the batter into a hot buttered pan and fry until done (do not 
stir). Turn the thick flan out onto a plate or board and sprinkle it with 
sugar and spices to taste while hot. Serve sliced.

Königsberg MS

[[10]] Willthu weiß machen gebrottenn Huner:
so nym das weiß von Eirenn und ein wenig Melles darunter und darmitt
solst dus begissenn und thus dornoch wider zu dem Feuere.

If you want to make roast chickens white
Mix egg whites and a little flour and pour it over the chickens, then place 
them back by the fire.

[[11]] Zu grunnen Hünerenn:
nim Petterlein, den stos dann inn einem Morsser und ein wennig
Mells und Eyr und bedreff die Huner damitt und legs
denn wider zu dem Feir.

To make chickens green
Take parsley, pound it in a mortar, add eggs and a little flour and drip it on 
the chicken, then place them back by the fire

[[12]] Zu swarczenn Huner:
nim Leckcochenn und bron denn (bis) er swarz wer, alls ein Pfefferbrott
und stoß dem clein in einem Morsser und schlag Eir darein und
dreib eß mytt durch ein Thuch und begeuß die Hiner damütt und wan
sie gebrotten sein so soll man sie spickenn mitt Neglenn.

To make black chickens
Take gingerbread (/Lebkuchen/, a German variant) and brown it until it is 
black as /Pfefferbrot/, grind it finely in a mortar and add eggs. Pass it 
through a cloth and pour it over the chickens. When they are roasted they 
should be cloven (have cloves stuck in them).

[[13]] Wilthu machen Kungßhuner:
so nim gebrottenn Huner und hacke die zu cleime Stücklenn und nim
frisch Eir und misch die mitt gestossem Imgber, geweß daß
in einem veißenn Morsser, der heiß sey, und thu darzu Saffrann und
salcz ein wenig un(d) thuu eß zu dem Fewer und loß sie backenn.

If you want to make /Kungßhuner/
Take fried chickens and chop them finely. Take fresh eggs and mix them with 
ground ginger. Pour this into a white mortar that must be hot and add a 
little saffron and salt. Place it by the fire and let it bake.

Redaction:

450 grammes cooked chicken
4-6 eggs
ginger, saffron, salt
lard or butter

Cut or tear the chicken into small pieces. Beat the eggs. Add salt, ginger, 
and a small pinch of saffron. Place an ovenproof bowl in the oven and heat to 
175°C (c. 375°F). Place a small piece of lard or butter in it and let it 
melt. Spoon the chicken pieces into the bowl, push down with a spoon, then 
pour the egg batter over it. Bake for 45-60 minutes, until the egg has 
solidified. Serve not or cold.
(This goes better with something added to freshen the taste, like chopped 
spring onions. Alternatively, serve it along with pickled gherkins or 
cucumbers. It doesn't feel as heavy as it is and makes a decent summer lunch)

[20]] Wylthu machen gudtt Morsserkuchenn:
so schneidt Semell gewurfflett und kloppff Eyr clein und thu die Semell
dar unter und schneidt dar unter Musckatt oder Musckattblüde und
mach es gell und schneidt dar under geprottenn Huner ader magst nemen
Lebern und Meglen und Ffusslenn und setz es uff ein Glutt und geuß
dan die Ffull dorein und loß es packenn und gibß hin.

If you want to make a good mortar cake
Cut white bread into dice, break eggs into pieces and put the bread into it. 
Cut nutmeg and mace into it and make it yellow (with saffron). Cut fried 
chicken into it, though you may also use livers or stomachs or feet. Place it 
on the embers, pour the filling into it, let it bake and serve it forth.

Redaction:

200 grammes cooked chicken, torn
300 grammes white bread, cubed
4 eggs
salt, nutmeg, mace
lard or butter

Mix the cubed bread and chicken pieces in a bowl. Beat the eggs together and 
pour over it. Toss. Salt and season with nutmeg and mace to taste. Place an 
ovenproof bowl in the 180°C (375°F) oven with a a spoonful of lard or butter 
in it. When it is hot, fill the mixture into it. Bake at 180°C for 30-45 
minutes (egg must have become solid throughout). It is a good way of getting 
rid of leftover chicken and makes a delicious, though high-caloric and rich, 
winter meal. To modernise the taste, add chopped spring onions, parsley, and 
a dash of lemon juice.

[[21]] Wilthu machenn Morsserkochenn:
so reib Semel clein und schlag Eyer doruntter und mach es gell und
wurtz es woll und schneid Musckatten clein dorunder ader Mußkattenblude
und thu ein Smalcz in einenn Morsser und secz in uff ein Gludt
und geuß eß darein und wen es gebeckett, so schneidts zu Scheiben.

If you want to make mortar cake
Grind white bread finely, beat eggs into it, make it yellow (with saffron), 
season it well and cut nutmeg and mace into it. Put lard in a mortar, put it 
in the embers and pour it in there. When it is baked, cut it in slices.

Redaction:

300 grammes white bread
3-5 eggs
mace, nutmeg, salt, saffron
lard or butter

Process the bread in a food processor or blender until you have fine crumbs. 
Add the eggs, one by one, until a thick paste results. Season with salt, 
nutmeg, mace, and saffron. Place an ovenproof bowl in the oven and heat to 
175° C (c 375°F). Place a small piece of lard or butter in it and let it 
melt. Pour the paste into the bowl, smooth the top and bake for 45-60 
minutes. Serve hot. It tastes not unlike corn bread, but gets thick and heavy 
when cold.

Inntal MS

Ain gemachcz awtter gepraten von milich,
wie man das beraitten sol
Nim milich vnd aier geleich vnd klopfs vasst
vnder einander vnd tue saffran daran vnd
tues in ein hafen vnd stoss in ein syedentz
wasser in ainem kessel, also das das wasser
nit in das häferl gee, vnd lass dar inn sieden
vncz das es gestok. Darnach schüt es auf
ein weiss tuch vnd wintt es vmb in dem tuch
und swär es nider, das das wasser dauon seich,
so wirt es herrt als ein chäs. Darnach zersneids
als ein awtter vns stoss an einen spis vnd
prats auf ainem rost. Tue gewurtz daran vnd
begewss mit smalcz vnd gibs ze essen.

A made (ie artificial) fried udder out of milk, how to make it

Take equal amounts of milk and eggs, beat it vigorously toghether and add 
saffron. Pour into a pot and plunge that into boiling water in another 
kettle, taking care not to let the water enter the pot. Let it boil until it 
sets. Then turn out onto a white cloth, wind tzhe cloth around it and press 
it, so that the water comes out and it becomes hard as cheese. Then cut it 
into udder-shape, spit it and fry it on a griddle. Add spices and baste it 
with lard, and serve it.

Zu chrumpen krapfen als ross eisen
Reib guten chäs vnd nim darczu halb so vil
melbs vnd slach aier daran, das es sich wöllen
lass und puluern, walg es auf ainer pankch,
das es werd als ein wurst. Das mach dann
chrump vnd pachs in smalcz.

Fritters, bent like horseshoes

Grate good [hard, trsl.] cheese and take half the amount of flour, break eggs 
into it enough for the dough to be soft enough to be rolled out, and add 
spices. Roll it out on a board into a sausage-shape. Bend that and fry it in 
lard.

<<6>> 
Zu haidnischen kuchen
Mach ainen taig mit eiteln aiern, so du aller
hertist mügst, värb den taig, walg in, das ein
platten daraus werd als ein pfanzelten vnd
pach das in smalcz. Nim guten wein, halb so
vil honig, erwell das vndereinander vnd zeuch
das pachen dardurch, so dus wild anrichten.

Pagan cakes

Make a dough with plenty of eggs, as hard as you can make it, colour it, roll 
it out to make a flat cake like a pancake and fry it in lard. Take good wine 
and half the amount of honey, boil it together and dip the cakes in it when 
you wish to serve them.

<<7>>
Zu ainem pachen in ainer schüssel
Nim geriben chäs vnd mel geleich vnd slach
daran aier vnd gewurcz es wol vnd chnit es
durcheinander vnd walg es auf
ainem pret vnd mach struczel daraus vnd
pachs in einer pfann in smalcz. Darnach
sneids in ainer schüssel.

For fritters in a bowl

Take grated cheese anmd flour in equal amounts, break eggs into it and season 
it well, knead it and roll it out on a board. Cut the dough into strips, fry 
them in a pan with lard and then cut them into a bowl.

Pachen weichsel
Zeuch einen taig ab mit IIII aiern in wasser
vnd mach den taig mit gewürcz ab in haissem
smalcz vnd tunk dy weichsel albeg in den
taig vnd pachs in haissem smalcz.

Fried tart cherries

Make a batter with 4 eggs in water, season it with spices in hot lard 
(misplaced here?) and dip the cherries into the dough one after the other and 
fry them in hot lard.

Wolfenbüttel MS (my current obsession - be patient, it will be finished one 
day)

20. Wyltu van velen eygeren eyn eyg maken, so sammele de dodor
sunderliken unde dat wytte ock. Nym roseyn edder vyghen, ghesneden cleyne,
edder grone erweten edder petercylien, wes des jares tydich is. So bring
eynerleyghe manck de vere darmange. Make dat roet myt saffrane unde thu
dat yn eyne swynesblasen. Bynde dat harde tho. Lat dat hart seden. Nym den
de doder dar wedder uth unde nym eyne groter, de noch eyns so grot is. Legge
den doder daryn. Nym dat wytte gut. Du dat daryn up den doder unde bynt
harde tho unde lat dat gar seden. So heyt dat eyn grot ey. Snyt dat yn
vere dele. Make darover eyn ghel so:et. So giff dat hen.

If you want to make one egg out of many, collect the yolks and whites 
separately. Take raisins or figs cut up small, or green egg yolks, or 
parsley, depending on the time of the year. Mix one of the four with the 
yolks. Color it red with saffron and and put it into a pig's bladder. Tie it 
shut well and boil it hard. Take out the yolks again and take a larger one, 
twice as big. Place the yolk in there. Take the whites, put them in there 
with the yolk and tie it shut well, and boil it hard. This is called a large 
egg. Cut it in four parts and serve it with yellow sauce poured over it.

Nobody for eggs like your period Germans

Giano

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