| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Ancient Roman |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Pears (peeled and without core) |
| 6 |
|
Eggs |
| 4 |
tb |
Honey |
| 100 |
ml |
Passum |
|
|
Oil |
| 50 |
ml |
Liquamen -or- |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
|
|
Ground pepper to taste |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Date: Thu, 22 Jul 93 11:12:07 +0200
See "Ancient Roman Ingredients" for info on ingredients. Mesh cooked and
peeled pears (without core) together with pepper,cumin, honey, Passum,
Liquamen and a bit of oil. Add eggs and put into a casserole. Cook
approximately 30 minutes on small to moderate heat. Serve with a bitt of
pepper sprinkled on the soufflee.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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