How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

2 c water ⅓ c milk
1 c cracked wheat (or almond milk p. 7)
4 threads saffron 2 egg yolks
⅓ c chicken broth ½ t salt
Bring water to a boil. Add wheat and bring
back to a boil, cook about 10 min, then
remove lid and cool, with occasional stirring
to hasten the cooling and break up the pasty
lumps. Crush saffron into a little of the broth;
add saffron, broth and milk to the wheat and
heat. When heated through, stir in egg yolks
and salt. Frumenty was traditionally served
with venison; this recipe also suggests serving
with mutton.
Miscellaneous
Stuffed eggs
Platina book 9
Cook fresh eggs for a long time so that they
are hard, then take the egg from the shell and
split it through the middle, so as not to lose any
of the white. After you have taken out the yolk,
grind up part of it with good cheese, aged as well
as fresh, and raisins; save the other part to color
the dish. Likewise add a little finely chopped
parsley, marjoram and mint. There are those who
also put in two or more egg whites, along with
some spices. With this mixture fill the whites of
the eggs and when they are stuffed, fry them over
a gentle flame, in oil. When they are fried, make a
sauce from the rest of the yolks and raisins
ground together, and when you have moistened
them in verjuice and must, add ginger, clove, and
cinnamon and pour over the eggs and let them
boil a little together.
8 eggs [1 egg white]
1 oz Romano [additional spices]
1 oz fresh mozzerella 2 T verjuice
⅜ c raisins 2 T grape juice
1 ½ T parsley ⅛ t ginger
1 T marjoram ⅛ t clove
1 T mint ¼ t cinnamon
~1 T oil
Hard boil eggs, cool, cut in half as for
deviled eggs. Set aside 3 yolks. Grate the hard
72
cheese, slice thin the soft cheese, chop herbs
fine. Put the remaining 5 yolks in a bowl with
both cheeses and mix. Grind ⅛ c raisins in a
mortar. Add egg and cheese mix to the
mortar, grind all together. Add herbs to the
mixture and stir in. Fill eggs and put back
together with a toothpick. There may be some
leftover filling.
Grind remaining ¼ c raisins, mash into
them the egg yolks set aside at the beginning,
stir in grape juice, verjuice, and spices to
make the sauce. Heat oil in a frying pan and
have ready a small pot. Fry the eggs in the oil,
four at a time, rolling them around to get them
fried on all sides, for about a minute, then put
into the pot. When all are fried, pour the sauce
over them and heat that pot for about a
minute, stirring them around to heat through,
serve.
There is an Islamic version of stuffed eggs
on p. 125.
How One Makes Almond Butter
Grewe: XIIIth c. p.35, recipe 3
One should take almond kernels and add
water to make milk thereof and place it in a pot
and heat it up over the embers and add saffron
well crushed, and salt and vinegar to taste, and
heat it until it thickens. When it has become
sufficiently thick, place it in a cloth sewn together
as a bag and hang it on a wall until the liquid
has drained off, and then take it out, and make
butter of it.
½ c almonds ¼ t salt
2 c water 2 t vinegar
6 threads saffron
Make 1 ½ c almond milk. Bring to a slow
boil. Add saffron, salt and vinegar. Simmer
about 15 minutes (it ends up about as thick as
heavy cream). Pour it into a linen cloth (over
a bowl) and leave it to drain for an hour. The
result has about the texture of butter. Yields 3-
4 T. Use more saffron if you like saffron and
want it yellower.