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Pamperdy

Eggs
Historic

A version of Eggy bread or French Toast made by frying bread in butter, pouring on egg mixture with sweet spices. From the French "pain perdu"


Original Receipt from 'Countrey Contentments, or, The English Hus-wife' by Gervase Markham, 1615 (Markham 1615)

To make the best Pamperdy, Take a dozen Eggs, and break them, and beat them very well; then put unto them Cloves, Mace, Cinnamon, Nutmeg and good store of Sugar, with as much Salt as shall season it: then take a Manchet, and cut it into thick slices like Toasts; which done, take your Frying-pan, and put into it good store of sweet butter, and being mlted, lay in your slices of bread, then pour upon them one half of your Eggs, then when it is fryed, with a dish turn your slices of bread upward, and then pour on them the other half of your Eggs, and so turn them till both sides be brown; then dish it up, and serve it with Sugar strewed upon it.



See also:
Poor Knights
French Toast
Meselade



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