Like Harry Met Sally - But Different.
Sep. 29th, 2019 08:26 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Eble met Eg. (Apple with Egg.)
1 Tbsp unsalted butter
4 large eggses
1/4 tsp each salt and sugar
Heat a skillet over medium heat. Melt the butter and sauté the apple slices until soft, about 5 minutes. Beat the eggses and pour over the apples. Cook over medium-low heat until the eggses are starting to set, about 3 minutes. Carefully flip the egg cake and cook another 3 minutes to finish setting the egg. Sprinkle the salt and sugar over and serve.
Sugar is a common ingredient in other egg recipes in this manuscript. Salt is not commonly mentioned in other recipes, but is presumably a common addition.
Sources
Sartorio, Salomone. Koge Bog. 1616. Trans. Martin and Maggie Forest.
What worked: This was easy and delicious. It was like a Swedish Pancake in flavor (but less puffy). I didn't bother to peel the apple - there is no direction either way, but it didn't seem to matter.
What didn't: I was pretty happy with it. You might be able to make the claim that it's post-period; I am not familiar enough with Danish cookery to state whether a 1616 work is likely to be similar to a 1595 one, as is largely the case with English cookery. (This is also the first known published Danish cookbook, so...)
Will I make it again? It'll go into the tourney cookbook. I'm going to assume it's close enough to pre-1600 cookery.
Skær Eblene i Skiffuer/lad dennem bagis i Smør/sla saa Eggene der paa.1 apple, cored and sliced (6-7 oz)
Cut the apples in slices, let them bake in butter and pour the eggs over it. (Koge Bog, 1616)
1 Tbsp unsalted butter
4 large eggses
1/4 tsp each salt and sugar
Heat a skillet over medium heat. Melt the butter and sauté the apple slices until soft, about 5 minutes. Beat the eggses and pour over the apples. Cook over medium-low heat until the eggses are starting to set, about 3 minutes. Carefully flip the egg cake and cook another 3 minutes to finish setting the egg. Sprinkle the salt and sugar over and serve.
Sugar is a common ingredient in other egg recipes in this manuscript. Salt is not commonly mentioned in other recipes, but is presumably a common addition.
Sources
Sartorio, Salomone. Koge Bog. 1616. Trans. Martin and Maggie Forest.
What worked: This was easy and delicious. It was like a Swedish Pancake in flavor (but less puffy). I didn't bother to peel the apple - there is no direction either way, but it didn't seem to matter.
What didn't: I was pretty happy with it. You might be able to make the claim that it's post-period; I am not familiar enough with Danish cookery to state whether a 1616 work is likely to be similar to a 1595 one, as is largely the case with English cookery. (This is also the first known published Danish cookbook, so...)
Will I make it again? It'll go into the tourney cookbook. I'm going to assume it's close enough to pre-1600 cookery.
no subject
Date: 2019-10-01 02:37 am (UTC)no subject
Date: 2019-10-01 02:10 pm (UTC)