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Today we prepare medieval poached eggs from Maestro Martino’s Libro de Arte Coquinaria, called ova sperdute in the original text. This source dates back to the 15th century.
Ingredients:
eggs
sweet wine
verjuice
rose water
sugar
spices (ginger, nutmeg, cloves)
Medieval Chickpea soup with Poached Eggs
Walnut Bread
Ancient Roman Poached Eggs
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Music by Lilium Aeris
Andrea Tuffanelli – lute
Serena Fiandro – gemshorn
Qant amors trobet partit – Peirol (ca. 1160 – 1220s)
#medievalrecipe #medievalfood #middleages #poachedeggs #medievaleggs