Erbolat

Origin: English      Period: Medieval

Original Recipe

Erbolat⁹ (from A Forme of Cury)

Take p̲ſel, mynt⁹, ſau⁹ey, et ſauge, tanſey, v⁹uayn, clarry, rewe, ditayn, fenel, ſouthrenwode, hewe hē up w^t Ayrenn. do butt⁹ ī a trape. et do þ^e fars þ⁹to. et bake it et meſſe it forth.

In modern terms this is a herby Spanish omelette. It's fascinating to see how old a tradition this recipe actually has.

Modern Redaction

Ingredients:

6 goose eggs (though a different flavour this is about the same as 10 large hen's eggs)
1 tsp water
120g in total of finely-chopped herbs: mint, savory, sage, rue, fennel tops, verbena (if available), clary, dittany (substitute oregano or marjoram). You can also use any green herb available such as basil and parsley. [tansy is both slightly toxic and not very pleasant to modern palates (being very bitter), exclude from the recipe unless you want a 'truly authentic' taste]
pinch of dried southernwwod (substitute wormwood if you don't have this plant in your garden)

Method:

Preparation

This recipe is probably easiest if made in a dish. I'd recommend a shallow glass or earthenware dish such as a quiche dish. Lightly grease your dish with butter then beat the eggs in a bowl, and add the chopped herbs and water. Mix well then pour the mixture into the prepared dish. Bake this in an oven pre-heated to 180°C for about 40 minutes (until the mixture has solidified.

Read: Recipe Articles and Reviews

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