Panperdy as a Sweet Dish

Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is Gervase Markham’s recipe for ‘the best Painperdy’. The bread, lightly fried and impregnated with butter, is ‘lost’ in the light fluffy sweet omelette. This is a delicious pudding, hardly ever seen nowadays. It is very quick to make, but the ingredients must be prepared and left ready before the beginning of the meal and the cook must leave the table and make the omelette after the first course. It takes only about 7 minutes.