eggs

Custard flavoured with almond. (Robert May 1660, Moxon 1764, etc)

Batter of eggs beaten with a little flour and milk, seasoned and fried "then sprinkle upon the omelet some chopped herbs and a few shreds of onion; double the o...

Set sweet egg custard sprinkled with spice (nutmeg, etc) and baked. Often with slight flavourings of vanilla, bay, lemon, almond etc.

Sweet dessert of a set egg confection topped with plain meringue and blobs of jam.

Hens eggs (very occasionally duck eggs) boiled whole to a soft-yolk (c4mins), served in their shells, most distinctively with slim finger 'soldiers' of toasted ...

Eggs, cream and butter beaten together and cooked (Digby 1669).

Scrambled eggs made with a very high proportion of butter (Eaton 1822, Mrs.B etc).

A custard of milk and eggs, with cooked pork and seasoning, known from the 14th to 17th Centuries. The earliest known receipt is: "Take Pork and seethe it well....

Omelette with chopped clary leaves (qv), fried in lard, served with lemon slices (Bradley 1728, Moxon 1764)

'Coddle' (or quoddle) is just an old word for part-cooking.

Hard-boiled eggs, cut at the end, the yolks removed and mashed with ham, cream and nutmeg, the mixture replaced in the egg and re-capped (Walsh 1859, etc).

Pouring batter fried in lard, "when lightly coloured on one side, turn the fritters, drain them well from the lard as they are lifted out, and serve them very q...

Egg batter with currants mixed-in, fried (Mrs.B, Eaton 1822, etc)

Eggs, grated bread, saffron and sage, boiled together.

Dropping batter of wheatflour, egg, milk, soda and sugar, formed into small pancakes c 5ins diameter, ¼ins thick and fried.

Easter is the ancient spring festival, personified, according to the Venerable Bede, by the goddess Eostur, which happens to coincide with Christian commemorati...

Cooked eggs with a spiced sauce. The phrase also appears in Elizabethan and early modern texts to indicate 'an impossible fancy'.

.htm">French Toast)

Egg yolk custard, smoothed through a sieve and flavoured with brandy, or rum (Soyer 1845)

Whisked egg with butter, fried, strewn with crumb and sugar, baked (Walsh 1859, White 1932, etc)

Whole, almost always hen's, eggs poured gently into shallow hot fat and cooked by splashing fat over. Not turned or stirred.

Thick sugar-free pancakes, served sweet.

Omelette with chopped fried onions (Austin 1440)

Minced meat, typically pork, broth with finely chopped herbs and whole egg, baked in a dish. Later versions have a pastry case (Cury 1390, Austin 1440, Gerard 1...

Whole egg beaten with cream and breadcrumbs, fried chopped bacon, kidneys, liver etc. mixed in and cooked.

Dollop of egg-flour-milk batter cooked in bacon fat until dark. A breakfast accompaniment.

A dish of minced herbs, sometimes with minced meat or fish, thickened 'til it be standing' with, for instance, egg or breadcrumbs (Cury 1390, Austin 1440, etc.)

Small, round pancakes made with the addition of finely chopped apple. Served as a stack, then cut into slices like a cake.

Hard-dried meringues with lemon, made by dropping the mixture onto paper (Moxon 1764)

Rich set custard made with added butter and apple puree. Baked.

Hard-boiled eggs covered in a cream sauce. Compare with the medieval Eggs in Moonshine

Egg white and sugar only, beaten together at room temperature and then baked quickly until very slightly browned and set only on the surface for use as a toppin...

Beaten whole egg in a frying-pan, a bread slice placed on before the egg sets, the whole turned over to cook. Served with sugar.

Boiled nettles with seasoning and butter, poached eggs (Soyer 1845)

Egg white froth with sugar and cream, baked (Walsh 1859, etc)

Broken oatcakes soaked in savoury custard, slightly peppered, and baked.

Beaten eggs fried in a pan so as to cohere into a single mass, commonly with fillings, eg. cheese.

Omelette with flaked haddock and cheese.

Whole eggs wrapped in onion skin then hard boiled to give a mottled-amber colour. An Easter specialty.

A version of Eggy bread or French Toast made by frying bread in butter, pouring on egg mixture with sweet spices. From the French "pain perdu"

Pancakes of pudding batter, lightly cooked on both sides, typically 8" diameter by 1/8" thick. Served hot rolled-up with sugar (or honey) and lemon on 'Pancake ...

A milk pudding with honey and saffron (Austin 1440)

Whole eggs cooked individually, without their shells, by simmering or boiling in, or over, water until the white is fully set, usually attempting to leave the y...

Eggs broken into a broth of shredded partridge with sweet spices, mutton gravy and anchovies, served with orange juice over (WM 1658)

Poached eggs topped with a white sauce containing finely chopped watercress (J.Salmon, etc)

Poached eggs coated in a sauce of egg yolks, milk and spices (Cury 1390, Austin 1440)

Small, individual, very crisp, batter puddings, cooked in fat in a very hot oven and so-called because, in cooking the sides tend to rise and pop over the centr...

Mixture of whole egg and coarsely chopped cooked potato, often with green herbs or leaves, baked.

Eggs soft-cooked in a hollow formed in a pan full of hot salt (Austin 1440)

Usually hard-boiled and used as a garnish.

An enriched form of Scrambled Eggs.

Sago boiled, cooled and added to cream, egg and spices, brandy. Cooked and set in glasses (Moxon 1764)

Whole eggs lightly agitated until semi-set over a direct heat and served on toasted bread. (Robert May 1660, Bradley 1728, etc.)

Clear veal stock with spices, set with egg. Baked in pastry, or in cups to be turned out, and served with mushroom sauce. Apparently invented by Louis Ude, cook...

Shelled hard-boiled eggs simmered in vinegar with pepper and ginger.

Stewed spinach with poached eggs on. Known since Glasse 1747, who adds a garnish of orange segments and melted butter.

Whole eggs boiled with minced apple, suet, currants and spices and "a spoonful or two of brandy, and sweet meats, if you please." (Moxon 1764)

Thin whole-egg omelette with sweet filling.

A pudding or omelette of green leaf vegetables with fillers such as breadcrumbs, flavoured with tansy. Formerly popular at Easter-time.

Reported by Dorothy Hartley (Hartley 1954) as a thick batter of egg yolk, milk and flour folded into stiff egg whites. Baked as small rounds in a saucer and ser...

Egg whites cooked to imitate tripe, from a time when tripe was a prized cut so expensive as to be worth producing an imitation of, like the Mock Turtle Soup or ...

Set egg custard, fried and served with fruit. Given in 'Food in England' by Dorothy Hartley (Hartley 1954) as being an egg batter, cooked, set, cut into slices ...

A sort of hybrid mincemeat-lattice/omelette. Cooked dates, prunes, currant and beef marrow with sugar and cinnamon spread on a thin omelette made with yolks and...

Wassailers toasting the orchard

Pancakes made with spices and a very high proportion of butter in the mixture.

Flour, egg and milk batter cooked in a tray of very hot meat fat, so that the edges rise very high and become crisp. Known by this name only since Glasse 1747. ...