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Potrous
Eggs
Historic

Eggs soft-cooked in a hollow formed in a pan full of hot salt (Austin 1440)


Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Potrous. Take a schouyl of yron, & hete it brennyng hote; & than take it out of the fire, & fille it fulle of Salt; than make a pitte in the Salt al holow, the schap of a treen dyssche; & set the panne & the Salt over the fire a-en, tyl the Salt be brennyng hote; & than caste thin whyte & the yolks of eggs in-to the hole of the Salte, & let seethe over the fire tyl it be half harde; & than put a dyssche half fulle of Salt; & than take a dressoure knyf, & put vndernethe the Salt in the panne, & hef [Heave] it up so fair, that the cofyn with the eggs breke not; than set it on the dyssche with the Salt, & than serve it forth.




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