Mia in Germany's Note:
I found this amongst several medieval English recipes I extracted from different editions of medieval manuscripts containing 15th and 16th century recipes. The original recipe calls for hyssop but I doubt it is commonly available, so just leave that out. Also the original suggests chicken or veal as meat but I'll post it with chicken.
My Private Note
Units: US | Metric
- 1Chop parsley, hyssop if available and sage leaves without stems.
- 2Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
- 3Shred chicken (without skin), add to simmering stock.
- 4Beat egg yolks.
- 5Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
- 6Add vinegar, pepper, ginger and salt to taste.
- 7Serve immediately.
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Nutritional Facts for Buknade (Medieval English Pottage)
Serving Size: 1 (265 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 219.2
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 3.8 g
- Cholesterol 131.5 mg
- Sodium 329.8 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 0.0 g
- Sugars 3.2 g
- Protein 16.8 g
The following items or measurements are not included: