| To make the best Panperdy |
| The English Housewife, Gervase Markham, late 16th Century |
| Take a dozen Eggs, and break them, and beat them very well; then put unto them Cloves, Mace, Cinnamon, Nutmeg and good store of Sugar, with as much Salt as shall season it: then take a Manchet, and cut it into thick slices like Toasts; which done, take your Frying-pan, and put into it good store of sweet butter, and being melted, lay in your slices of bread, then pour upon them one half of your Eggs, then when it is fryed, with a dish turn your slices of bread upward, and then pour on them the other half of your Eggs, and so turn them till both sides be brown; then dish it up, and serve it with Sugar strewed upon it. |
|
12
|
Eggs |
|
2 pinches
|
Cloves |
|
4 t
|
Cinnamon |
|
4 t
|
Nutmeg |
|
1 C
|
Sugar |
|
2 pinches
|
Salt |
| Butter to Coat pan | |
|
1
|
Loaf Bread |
Slice bread into thick slices. Beat eggs, sugar and spices together. Place slices of bread into egg mixture to soak it up, turn to coat both sides. Melt a good amount of butter in a hot skillet. Place soaked bread into hot skillet and brown on both sides. note: We tried to do this the way described in the manuscript and it looked very unappetizing so we chose to use this more modern approach for expediency.
