A Savoury Panperdy

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe is from The English Hus-Wife, by Gervase Markham, published 1615.

The bread is ‘lost’ because, delicately crisped, it is inside the omelettes.


  • 2 eggs per person
  • 1 slice of crustless bread, about 3 by 2 in. (


The seventeenth-century recipe suggests cloves, mace, cinnamon, nutmeg and some sugar as well as salt, but for present-day tastes salt and pepper and either a little finely chopped parsley, thyme and chives or some grated Parmesan cheese would make a better savoury omelette.

Beat the eggs well together with the herbs or cheese and salt and pepper. Melt the butter in the pan until it is