Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 whites and 1 yolk of egg
  • 1 tbs/15 g

Method

Lightly beat the eggs, sugar, salt and yeast to form a smooth liquid, then mix in the water.

Sift the flour into a bowl, make a well in the centre, pour in the eggs etc. Stir continuously to draw flour in from the sides, until it forms a soft dough, then knead in the rest of the flour.

Knead the dough for 10 minutes, replace in the bowl, cover with a light cloth, and leave in a