To make Penado
PERIOD: England, 17th century | SOURCE: The Cooks Guide: Or, Rare Receipts for Cookery, 1654 | CLASS: Authentic
DESCRIPTION: A dish of eggs cooked with wine & currants
To make Penado.
Take oatmeal clean picked, steep it in water all night, then strain the water clean from it, and boyle that water in a pipkin, with a blade of mace and some currans; when it is well boyled put in the yolks of two or three eggs beaten with sack, a little salt and as much sugar as you shall think fit, then stir it over a soft fire that it curd not till you think it be enough.
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