[Sca-cooks] Soup and eggs question

chawkswrth at aol.com chawkswrth at aol.com
Wed Feb 11 15:32:58 PST 2009

This is one of the two I found. the other I am looking at is at home (I'm at work) on that computer. :-)

But, this should give you an idea of what I m looking at. 

>From le Menagier de Paris by way of the Miscellany:


Green Broth of Eggs and Cheese

Menagier p. M-22


Take parsley and a little cheese and sage and a very small amount of

saffron, moistened bread, and mix with water left from cooking peas, or

stock, grind and strain: And have ground ginger mixed with wine, and put on

to boil; then add cheese and eggs poached in water, and let it be a bright

green. Item, some do not add bread, but instead of bread use bacon. [end of



3 T parsley

1/2 oz cheese, grated

3 small leaves fresh sage

5 threads saffron

2 thin slices = 1.5 oz white bread (or bacon)

2 c pea stock or dilute chicken stock

1/8 t ginger

1 T white wine

1 3/4 oz cheese, grated

3 eggs


Soak bread in stock (either water left from cooking peas or 1/2 c canned

chicken broth + 1 1/2 c water). Grind parsley, sage, and saffron in a

mortar thoroughly; add 1/2 oz cheese and soaked bread and grind together.

Strain through a strainer; if necessary, put back in mortar what didn't go

through, grind again, and strain again. Mix wine and ginger, add to

mixture, and bring to a boil over moderate heat; be careful that it does

not stick to the bottom. Stir in the rest of the cheese; break eggs into

soup, and continue to simmer until eggs are poached.

The lady who posted this was/is named Elizabeth. As I said, I am looking, poking, asking questions...I freely admit, I have much to learn. ;-) Therefore, I lurk. 

No matter how old you are, there is always more to learn. That makes life fun!

-----Original Message-----
From: Barbara Benson <voxeight at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wed, 11 Feb 2009 5:01 pm
Subject: Re: [Sca-cooks] Soup and eggs question

Is this a period recipe? Could you provide or point me towards the
actual recipe?

I ask this because what is saying that our modern concept of a
"poached" egg is the same as the period concept of "poached" eggs? Is
this a translation you are working from and was the word translated
literally or is it an interpretation on the part of the translator?

There are many caudle like recipes that involve stirring in eggs and I
wonder if you couldn't get away with something along those lines? It
would end up like an egg drop soup kinda, I think.

Just Curious,

Serena da Riva

On Wed, Feb 11, 2009 at 2:33 PM,  <chawkswrth at aol.com> wrote:
> I am looking at the Savoury Soup for a Feast of about 125-150 quests.
> It states to float poached eggs in the servings.?
> the soup will be served either by pitchers or by a soup tureen, if I can 
borrow them from a fellow member.
> Now, we are talking about a lot of poached eggs, here.
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