Egges yn brewte
PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic
DESCRIPTION: Poached eggs simmered in milk and topped with cheese.
Facsimile of receipt from the original manuscript:
Transcription of original receipt:
Egges yn brewte (20.1)
Take water and seth hit. in the same water breke your egges and cast ther on gynger pepur and saferon than temper hit vp with swete mylke and boile hit And then kerve chese and cast ther to small kutte And when hit ys ynowgh serue hit furth.
Eggs in bruet (20.1).
Take water and boil it. In the same water break your eggs and cast there on ginger, pepper, and saffron, then temper it up with sweet milk and boil it. And then carve cheese and cast there to small cut. And when it is enough serve it forth.
(20.1) brewte - broth, or a dish of food cooked in broth. The more common medieval spelling was bruet. See Hieatt, Curye on Inglisch, pp. 174-175.
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