A 15th century pork recipe found on Let Hem Boyle
Saara who runs Let Hem Boyle writes on the blog: This blog is all about historical cooking, mainly focusing on the medieval and renaissance periods. I hope you’ll get inspired and see that cooking is fun and easy. The modernized recipes are only my suggestions, so feel free to try out and make your own! This blog and material is in English and in Finnish. Check out the upper bar of this page! You can find all the recipes there 🙂 enjoy!
Take Pork & cut it thin. Then take yolks of Eggs, & some of the white therewith; then take manchet Flour, and draw the Eggs through a strainer; then take a good quantity of Sugar, Saffron & Salt & cast thereto, & take a fair pan with Fresh grease, & set over the fire, & when the grease is hot, take the Pork, and put in batter, & turn it well therein, and then put it in the pan with the grease, & let fry together a little while; then take it up into a fair dish, & cast Sugar thereon & serve hot.
Take a thousand eggs or more, I Volume, Harleian MS. 279, c. 1420
200 g [7 oz] pork loin
2 egg yolks
1 egg white
½ dl [0,2 pt] white flour
pinch of saffron
2 tablespoon sugar
1 teaspoon salt
butter or oil for frying
sugar for garnish
Cut the pork in thin pieces. Make batter from egg yolks, egg white, flour, saffron, sugar and salt. Heat the butter (or oil) in a frying pan. Dip the pork pieces in the batter and fry the meat until it is done. Remove the meat from the pan and garnish it with sugar. Serve hot.