To make egges in moneshine
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: Egg yolks poached in rosewater
To make egges in moneshine.
Take a disshe of rose water and a dissh full of suger and set them vpon a chafyngdisshe & let them boyle / than take the yelkes of eight or nyne egges new layde and put them thereto euery one from other / and so let them harden a litel / and so after this maner serue them foarth and cast a lytell Sinamon and Suger vpon them.
To make eggs in moonshine.
Take a dish of rosewater and a dish full of sugar and set them upon a chafingdish & let them boil / then take the yolks of eight or nine eggs new laid and put them thereto every one from other / and so let them harden a little / and so after this manner serve them forth and cast a little Cinnamon and Sugar upon them.
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