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Creme Eggs for Lent
Sweets and Toffee
Historic

A blown egg shell filled with a paste confection of almonds and sugar, the centre part being yellowed with saffron to imitate a yolk, for eating in Lent (Austin 1440, Noble Boke 1480)


Original Receipt from 'A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde' (Noble Boke 1480);

To rost eggs in lent: To rost eggs in lent tak and blowe out the mete at the end of the egg and washe the shelles with warme water then tak thik mylk of almonds and set it to the fyere till it be at the boiling then put it in a canvas and let the water run out and kep all that hangethe in the clothe and gadur it to gedure in a dyshe put it to whyt sugure and colour the tone half with saffron and put ther in a litill newe berme and pouderd guinger and canelle and put som of the whit in the eggshell and in the mydl put in of the yallow to be the yolk and fill it up with whyt then set it in the fyere to rost and to xl eggs tak a lb of almond and a quarter gyngyure and canelle.



See: Creme Eggs




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