PIETANCES WITH 14TH CENTURY RECIPE EGGS AND BACON RECIPE FOR BEGGARS

IMG_0057 fried lard on bread
Photo from: paralegalease

pittances, a food allowance to a monk or poor person consisting of bread and lard; dishes consisting of solid foods such as meat or fish cooked in broth or roasted (not fried) that were served on talladores (flat wooden plates) and the broth, not a sauce, was served separately. Pietances and cuynes (minced, fried food) were the two major types of food preparations in medieval Catalan cookery. [Lladonosa. 1984:63:159]

BEATEN AND SCRAMBLE  EGGS COOKED FOR BEGGARS ADAPTED FROM ANÓN SENT SOVÍ CLXXVI QUI PARLA CONSE DEUEN COURE HOUS MENADISOS, p 185

Ingredients

4 slices of bacon

1 tsp Duke’s Powder[1]

3 tsp white sugar

A Unique Variation of Scrambled Eggs and Bacon
the addition of spices to the eggs gives a unique flavor
Photo by: Lord-Williams

½ tsp cinnamon

1 tsp  ginger shavings

½ tsp white pepper

½ tsp nutmeg

½ tsp galingale

½ tsp cardamom bruised pods

salt to taste

Preparation

Heat an earthenware casserole dish Add bacon and cook over moderate heat. When the grease from the bacon, remove the bacon.

Beat eggs and season with Duke’s Powder, other spices and salt. Add eggs to the greased casserole. Stir until set. Remove from heat and serve.

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[1] See blog titled Cardamamo published August 16, 2012 for ingredients.

ANÓN SENT SOVÍ CLXXVI QUI PARLA CON  SE DEUEN COURE HOUS MENADISOS, p 185