Pukeriffic!

[madbaker]

This week's Resolution Recipe: A remedy to ease vomiting.

Take of sage a handful and pound it very small, and take twelve peppercorns and grind them small, and then take eggs and whip them up together with the worts [greens] and with the pepper; then take a clean pan and fry them with oil, and when they are cool then eat them fasting.

3 g sage leaves (about a dozen)
12 peppercorns, ground (1/4-1/2 tsp)
4 eggses
salt to taste
rapeseed oil (aka Canola)
no garlic (Ha! I used... that amount.)

Pound sage leaves in a mortar. Grind pepper. Beat eggses in a bowl with the pepper and salt; beat in sage. Heat a small skillet over medium heat and add the oil. Pour in the eggses, reduce heat to low, and cook to desired doneness.

This is a medical remedy repurposed for modern breakfast. The salt is not mentioned but makes sense for modern sensibilities.

Olive oil was only used for religious purposes in Anglo-Saxon Britain. Rapeseed oil, marketed as Canola, was grown in Britain and is easily available. Mustard oil is another possibility.

Sources:
Cockayne, Thomas Oswald ed. Leechdoms, Wortcunning, and Starcraft of Early England.
Kay, Emma. Fodder & Drincan: Anglo-Saxon Culinary History. London: Prospect Books, 2022.

What worked: It was what I expected - a sage/pepper scramble. It was fine.

What didn't: A variety of herbs (and garlic) would be more interesting, but I've already stretched the recipe to make it fit as a breakfast dish.

Will I make it again? It will go into the tourney cookbook. It's not exciting but will be an easy tourney breakfast when I am in that sort of mood.

Comments

[threadwalker]

yum