| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Medieval | Medieval | 6 | Servings |
INGREDIENTS
| 3 | Wholemeal or wholewheat | |
| brown rools halved and | ||
| with their crumb removed | ||
| 50 | g | 2 oz butter |
| 100 | g | 4 oz mushrooms chopped |
| roughly | ||
| 100 | g | 4 oz cooked and very well |
| drained leaf spinich | ||
| chopped roughly | ||
| 50 | g | 2 oz raisins |
| Salt, pepper ground | ||
| cinnamon cloves to taste | ||
| 1 | or- | |
| 2 | Eggs |
INSTRUCTIONS
I think someone a while ago requested medieval recipes. These come from The British Museum Cookbook by Michelle Berriedale-Johnson (1987, British Museum Publications Ltd.). It's a great cookbook with recipes from the civilizations from the museum's collections. I personally haven't tried these recipes, but they sound interesting. I apologize in advance for any typos! Ms. Berriedale Johnson explains that wastels were good quality loaves served to the gentry at a late medieval feast. Put halved rolls in moderately hot oven for approx. 10 minutes or till they are lightly browned and crips Melt the butter in a pan and cook the mushrooms for a couple of minutes. Add the spinich and the raisins and continue to cook gently for several minutes, or till the butter has been almost absorbed by the veggies. Season to taste with the slat, pepper, and spices. Beat the egg in a bowl, add to the veggie mixture and cook it gently just long enough for the egg to slightly bind to the other ingredients. Pile the filling into the halved rolls and serve at once. Posted to rec.food.recipes by "Jennifer A. Newbury" <jn1t+@andrew.cmu.edu> on Sat, 25 Sep 1993.
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 65mg
Sodium: 20.7mg
Potassium: 135.8mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 5.3g
Protein: 2.4g