Home Page

Stefan's Florilegium

3-F-Toast-Rec-art



This document is also available in: text or RTF formats.

3-F-Toast-Rec-art – 6/10/05

 

"Period French Toast Recipes" by Lady Hauviette d’Anjou.

 

NOTE: See also the files: French-Toast-art, French-Toast-msg, eggs-msg, bread-msg, pancakes-msg, egg-storage-msg, wafers-msg, Brakng-t-Fast-art, breakfast-msg.

 

************************************************************************

NOTICE -

 

This article was submitted to me by the author for inclusion in this set

of files, called Stefan's Florilegium.

 

These files are available on the Internet at:

http://www.florilegium.org

 

Copyright to the contents of this file remains with the author.

 

While the author will likely give permission for this work to be

reprinted in SCA type publications, please check with the author first

or check for any permissions granted at the end of this file.

 

                              Thank you,

                                   Mark S. Harris

                                   AKA:  THLord Stefan li Rous

                                        stefan at florilegium.org                                         

************************************************************************

 

Period French Toast Recipes

by Hauviette d’Anjou

 

Two 15th Century Cookbooks (Take a Thousand Eggs)

Harleian MS. 4016

80. Payn purdeuz.  Take faire yolkes of eyren, and try hem fro the white,

and drawe hem thorgh a streynour; and then take salte, and caste thereto;

And then take manged brede or paynman, and kutte hit in leches; and then

take faire buttur, and clarefy hit, or elles take fressh grece and put

hit yn a faire pan, and make hit hote; And then wete the brede well there

in the yolkes of eyren, and then ley hit on the batur in the pan, whan

the buttur is al hote; And then whan hit is fried eyowe, take sugur

ynowe, and caste there-to whan hit is in the disshe, And so serve hit

forth.  

 

An Ordinance of Potage (15th Cent.)

110. Payn purdyeu.

Take payndemayn or fresch bredd; pare awey the crustys.  Cut hit in

schyverys; fry hem a lytyll yn claryfyd buture.  Have yolkes of eyren

drawyn thorow a streynour & ley the brede theryn that hit be al helyd

with bature. Then fry in the same buture, & serve hit forth, & strew on

hote sygure.

 

 

A Period Recipe Recreated

 

Platina (1475) 8.63  Golden Balls

 

Toast chunks of bread crust a little on both sides.  When they are

toasted, soften with rose water in which there are both beaten eggs and

ground sugar. When they are taken out, fry in a pan with butter or fat,

far apart so that they do not touch each other.  When they are fried and

transferred into a serving dish, sprinkle with sugar and rosewater

colored with saffron.  This pleases M.

Antonius, not undeservedly, for it fattens the body, helps liver and

kidneys, and stimulates passion.

 

Recipe Recreation

 

Ingredients;

1 loaf of sourdough bread, cut into cubes (2” by 2”)

1/4 LB of butter or lard

 

Dip;

12 large egg yolks

2/3 cup rosewater

6 tsp. ground sugar (place sugar in a mortar or food processor and turn to powder like consistency)

 

Drizzle;

Combine 1/4 cup rosewater  and 4 saffron  threads, bring to a boil over low heat or place in a microwave oven for 30 seconds on high. Remove from heat and with a pestle or the back of a spoon, mash the saffron to release the colour and flavour.

 

1/4 cup ground sugar  for sprinkling.

 

Method;

 

Toast the bread cubes in a 400 degree oven. Turn to ensure toasting on all sides. Or for simplicity, cut into 1.5 inch slices and toast in a wide slot toaster.

 

Combine the egg yolk, rosewater and sugar. In a large bowl toss the bread and egg mixture to coat. If there is not enough coverage, combine 1 or 2 yolks and 2-4 tsp. rosewater with 1/2 tsp. sugar and add to the bowl, continue.

 

Heat butter in a large frying pan. Fry soaked bread for 3-5 minutes, shaking pan to ensure all sides are browned fully.

 

Place browned bread into a serving dish. Sprinkle with powdered sugar and drizzle with the rosewater syrup.

 

Serve warm.

 

This dish is wonderful served on it’s own or as an accompaniment to a simple pork sausage.

 

------

Copyright 1999 by Channon Mondoux, 6924 Angling Road, Portage Mi  49024. <channonmondoux at yahoo.com>. Permission is granted for republication in SCA-related publications, provided the author is credited and receives a copy.

 

To view more of Channon Mondoux’s work go to her website: www.rencuisine.com or email her at: info at rencuisine.com

 

If this article is reprinted in a publication, I would appreciate a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.

 

<the end>



Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org