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[5] To make Ghecloven Nonnen [cloven nuns]. [6] Take eggs and
hard-boil them well. Then take off [7] their shells and peel them and so
cut them lengthways [8] into halves. Then take the yolks of the [9] same
eggs and grind them up thoroughly in a mortar. [10] But first put in there
a little saffron, cinnamon [11] and ginger, sage, parsley. And if one
wishes, one [12] also puts pepper and apples into it. Then grind up well
everything that has been written earlier and fill [14] therewith the
whites of the eggs whose yolks [15] you removed. Then you fry the eggs
like this in rape [16] oil or in butter. And when it is fried then one
strews [17] it with cinnamon powder and with loaf sugar mixed [18]
together onto the filling. And when you serve these eggs to the [19] table
so lay them in the dishes with their opening [20] upwards: to wit, with
the filling upwards. |
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