Take Eyroun & blow owt þat ys with-ynne ate oþer ende; þan waysshe þe schulle clene in warme Water; þan take gode mylke of Almaundys, & sette it on þe fyre; þan take a fayre canvas, & pore þe mylke þer-on, & lat renne owt þe water; þen take it owt on þe cloþe, & gader it to-gedere with a platere; þen putte sugre y-now þer-to; þan take þe halvyn- dele, & colour it with Safroun, a lytil, & do þer-to pouder Canelle; þan take & do of þe whyte in the neþer ende of þe schulle, & in þe myddel þe ȝolk, & fylle it vppe with þe whyte; but noȝt to fulle, for goyng ouer; þan setter it in þe fyre & roste it, & serue forth (transcription taken from Thomas Austin, ‘Two Fifteenth-Century Cookery-Books’, The Early English Text Society, London: 1888). [from British Library Medieval Manuscripts Blog: A Hunt for Medieval Easter Eggs
In case your Middle English is a bit rusty, this is according to the British Library blog, a 15th-century recipe for one imitation egg made from almond paste in an English cookery book (now Harley MS 279). Apparently, what was given up for Lent during that time was nothing like as indulgent as what we would give up. Their Lenten fast could include milk, meat, fats, and eggs. In fact according to the blog, these foods were expressly forbidden. Hence the above recipe. Almost like a gluten free or vegan recipe?
Me and Hugh
Further reapprochement between myself and Hugh’s Wild West. The local experts he speaks with are so inspiring. Two such examples: