Skip to content
Butter the Size of an Egg
Historic Cooking and Recipes
  • Introduction
  • Recipes
  • General Discussion
  • Books
  • Ingredients
    • Odd, Obsolete or Differently Named
    • Yeast
  • Measurements
  • References
  • Links
  • Login

Tag: 11th to 15th Century

Arbolettys (Medieval Scrambled Eggs)

30 July 2017 Michael Sheldon Leave a comment

The name may be unusual, but the recipe for Arbolettys(1) will seem pretty recognisable. Basically, it’s fancy scrambled eggs. The…

Continue Reading →

Posted in: Recipes Filed under: 11th to 15th Century, Historic Interpretation

Butter the size of an egg

Is 1/4 cup, 2oz, 60ml

Categories

  • Books (2)
  • Equipment (2)
  • General Discussion (11)
  • Ingredients (7)
  • Measurements and Terms (4)
  • Recipes (25)

Recent Posts

  • Rye Pancake
  • The sieve, the old-school food processor.
  • To sift, or not to sift…

Tags

11th to 15th Century 16th to 17th Century 18th Century 19th Century Bread Handwritten Historic Adaptation Historic Interpretation Historic Recipe Inspired by History Meat Modern Recipe Tools Vegan Vegetable Vegetarian

Login

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Archives

  • July 2021
  • November 2020
  • May 2020
  • April 2020
  • September 2019
  • July 2019
  • January 2019
  • November 2018
  • January 2018
  • November 2017
  • September 2017
  • August 2017
  • July 2017

Header image is a page from a 19th century handwritten journal of recipes.

Copyright © 2024 Butter the Size of an Egg — Primer WordPress theme by GoDaddy