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Wednesday, June 22, 2016

MESAS DE COCINA WITH 14TH C RECIPE FOR SCRAMBLED EGGS AND BACON

631F028B Palacio de Sagadi. Estonia.
Photo from Eduardo Urdangaray
kitchen tables. They consisted of thick rough wood. They were used for preparing food and for kitchen help and other servants who eat there. In medieval monasteries and palaces they consisted of long boards set on saw horses in order to move or remove them as necessary. They were used for a multitude of culinary activities including the slaughter of animals. Humble homes had smaller kitchens and smaller tables with stools and benches but they were used for the same purposes. [Gázquez. Cocina. 2002:30]

SCRAMBLED EGGS AND BACON ADAPTED FROM SENT SOVÍ # CLXXV QUI PARLA CON SE COHEN HOUS EN LARDUFES, pp 184-185[1]
 
Ingredients

Absolutely Delicious!
14th Century Recipe for Scrambled Eggs and Bacon
Photo by: Lord-Williams
8 eggs
½  oz or about 4 slices of bacon 
½ tsp nutmeg
½ tsp white pepper
1 tsp ginger scrapings
salt to taste

Preparation

 Fry bacon in an earthenware frying pan. When done remove. Turn off burner and let grease cool. 

Beat eggs and season with spices. Wait for bacon grease to cook to prevent over cooking eggs. Add eggs and stir constantly until done.


Its a jolly dish for breakfast, lunch or a light dinner.




[1] It should be noted that as per the category of the person, the category of the meal. Noble men going off to war were given horsemeat to make them stronger. Women were not given that. The higher the rank of the aristocrat the finer the meal served. Servants and slaves received meals according to their category. A very black slave in the Alhambra who applied saffron to his skin to make it golden black, had a higher rank than a peasant. He, therefore, received livers to eat. As in England, lard and bread was common in Spain among the poorest. This recipe, therefore, was special amongst the servants of a higher level in the palace who had the privilege of eating in the kitchen.

SENT SOVÍ # CLXXV


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