A Boke of Gode Cookery Presents

To make egges in moneshine

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: Egg yolks poached in rosewater

To make egges in moneshine.

Take a disshe of rose water and a dissh full of suger and set them vpon a chafyngdisshe & let them boyle / than take the yelkes of eight or nyne egges new layde and put them thereto euery one from other / and so let them harden a litel / and so after this maner serue them foarth and cast a lytell Sinamon and Suger vpon them.

To make eggs in moonshine.

Take a dish of rosewater and a dish full of sugar and set them upon a chafingdish & let them boil / then take the yolks of eight or nine eggs new laid and put them thereto every one from other / and so let them harden a little / and so after this manner serve them forth and cast a little Cinnamon and Sugar upon them.

  • Roswater
  • Sugar
  • Egg yolks
  • Cinnamon
In a frying pan or a skillet (or whatever sort of pan you prefer to use for poaching eggs) bring the rosewater & sugar to a boil; reduce heat to a very soft simmer. Carefully add the egg yolks one at a time, keeping them separate, and cook just until the yolks harden. Remove from the liquid with a slotted spoon, place on a serving dish or bowl, and garnish with sugar & cinnamon.


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