Recipe of the Week Jan 31st, 2013
- Here we are at the end of the month and what else but a pie and a
little something special for Lent.
The Cookbook of Sabina Welserin has a number of recipes designated as
egg tarts. Most combine the eggs with milk or cream to make a custard,
But here’s one that features almonds and rice.
129 An egg tart with beaten eggs
Take eight eggs for a repast and beat them well and prepare them as for
an egg dish. Take a half handful of blanched almonds, pound them small
and put rose water therein, take a half handful of rice and let it cook
a little, pour it on a cloth, so that it drains, and pound it with the
almonds, take the beaten eggs and mix them also into it. Put cinnamon
therein, pour it on a small pastry shell, let it bake nicely, so that it
becomes brown, and when you will bring it to the table, then sprinkle it
This Lenten version of fried eggs comes from Inntalkochbuch A late 15th
or early 16th century recipe collection from Bavaria. Translated by
Giano Balestriere, it is available on line in Stefan's Florilegium.
Fried eggs during Lent
Take blanched almonds, grind them up and pass through a cloth with
water. Boil in a pan like a /mus/ until it thickens. Take fat /Hausen/
[a freshwater fish of the sturgeon variety, now almost unobtainable],
vut it into cubes and fry it in a pan like fat bacon, remove the fried
bits and put the almond puree into the fat. Spread it out with a spoon
and colour spots (lit. 'eyes') on it like yolks. Press the fried bits of
fish into the white part between the yolks, sprinkle it with sugar, and
keep it warm until you serve it.
Next Month we will be looking at recipe featuring members of the onion
famiily. Til then, Good Cooking Rycheza