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

  • 4 eggs, separated
  • pinch of saffron
  • large pinch of salt

Method

Lightly beat and strain the egg whites, mix them with the saffron and salt.

Beat together the yolks, mixed spices, pork (if used) and butter (to replace bone marrow).

Melt the lard in a shallow frying-pan, pour in the egg whites, running them round the centre to form a large disc.

When the egg white has set, pour the yolks in the centre, and as they set, fold the sides o