|
|
 Beaten whole egg in a frying-pan, a bread slice placed on before the egg sets, the whole turned over to cook. Served with sugar.  Original Receipt in the 15th Century ‘Austin Manuscripts’ (Austin 1440)Malasade. Take yolkes and white of eiren together, and drawe hem through a streynoure; and then take a litul butter, and caste it in a faire frying panne; and whan the butter is hote, take the eiren that ben y-drawe, and caste there-to. And then take a saucer, and gadur the eggs together in the panne, in the bread of a pewtre diss; and then couche faire pieces of bread downward in the pan; and take it up oute of the pan, and caste faire white sugur thereto, and serve it fort. And to euery malesade, take the mowntayne of xii eggs and mo. See also: Poor Knights French Toast Pamperdy  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |