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Recipe: Pottage of Eggs, Middle Ages (Sopa de Ovos, Idade Média).


4 eggs - 300ml milk - 2 tbs plain flour - pinch of saffron - 2 tsp sugar - 2 tsp honey - 1 tsp ginger - 1 tbs sugar mixed with cinnamon.

Beat the flour, saffron, ginger, sugar and honey into a little portion of the milk, then beat in the remaining milk to form a smooth mixture. Slowly bring it to boil, stirring continuously, and set aside. Lightly poach the eggs in water, arrange on a dish, pour the sauce over, and sprinkle with the sugar and cinnamon mixture. 

Bibliography: Brears, Peter - Cooking and Dining in Medieval England, Prospect Books, 2012. Pág. 257. 


4 ovos - 300 ml de leite - 2 colheres de sopa de farinha de trigo - 1 pitada de açafrão - 2 colheres de chá de açúcar - 2 colheres de chá de mel - 1 colher de chá de gengibre - 1 colher de sopa de açúcar misturado com canela.

Bata a farinha, o açafrão, o gengibre, o açúcar e o mel num pouco de leite, depois junte o leite restante e bata para formar uma mistura suave. Deixe ferver lentamente, mexendo continuamente e reserve. Escalfe levemente os ovos na água, coloque-os num prato, despeje o molho e polvilhe com a mistura de açúcar e canela.

Bibliografia: Brears, Peter - Cooking and Dining in Medieval England, Prospect Books, 2012. Pág. 257. 

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