Medieval Monday – Arbolettys

Medieval Monday - Arbolettys

Saara who runs One Year and Thousand Eggs writes: This egg dish is kind of scrambled eggs with herbs. It is very good with toasted bread.

Take Milk, Butter and Cheese & boil together, then take eggs & cast thereto, then take Parsley & Sage & hack it small & take powdered Ginger & Galingale & cast thereto, and then serve it forth

From Harleian MS 279, I Volume

4 eggs
½ dl fresh chopped parsley
5 or more fresh leaves of sage or 1 teaspoon dried sage
4 tablespoons milk
½ dl grated cheese
½ teaspoon ginger
½ teaspoon galingale*


Break the eggs into a bowl and whisk the eggs. Put a small lump of butter in a hot pan. When the butter has melted, add milk and grated cheese. Stir constantly and quickly until the cheese has melted into the milk and butter. Be very careful not to burn it! Then add the eggs to the pan.

Stir frequently, add chopped parsley and chopped fresh sage (or dried), ginger, galingale and salt to taste. It should be done when the curds of the eggs has almost set. Garnish with grated cheese.

This recipe is for 1-2 people.

Saara’s Comments

* The book (Take a thousand eggs) says that galingale is related to ginger and it tastes ginger pepper mix. If you don’t have galingale you can add a little bit of black pepper to the dish and little bit more ginger as substitute.

Galingale or galangal root powder is not very easy to find. It might be found in some online spice shops though.

Salt is not mentioned in translated recipe. So you can leave it if you want. I added little bit, because the dish tastes better with salt.