| 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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