
Originally Posted by
Ye olde n00ben-speak ahoy!
Chyches (Chickpeas w. Garlic, Saffron & Spices)
Tack chiches and wrye hem in askes al nyЗt oÞer al a day, oÞer lay hem in hoot aymers. At morowe waische hem in clene water, and do hem ouere the fire with clene water. SeeÞ hem vp and do Þerto oyle, garlek hoel, safroun, powdour fort and salt;seeÞ it and messe it forth.
Take chickpeas and cover them in ashes all night and all day, or lay them in hot embers [i.e. roast]. The next day, wash them in clene water and cook them over the fire with clean water. Simmer them and add oil, whole garlic, saffron, poudre forte and salt; simmer and serve.
Tart in ymbre day (Onion & Cheese Pie)
Tart in ymbre day. Take and perboile oynouns & erbis & presse out Þe water & hewe hem smale. Take grene chese & bray it in a mortar, and temper it vp with ayren. Do Þerto butter, safroun & salt, & raisouns corauns, & a litel sugur with powdour douce, & bake it in a trap, & serue it forth.
Tart in Ember Day. Boil onions and herbs, drain and mince them up. Take cottage/farmers/ricotta cheese, break it down, then thicken with eggs. Add butter, saffron, salt, raisins (not currants), a little sugar and powder douce, then back in a pie case.
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