October Redaction: Ove Plene

Our next redaction, tentatively set for October 7! (Pending A&S classes — it may shift.)

What we know as “deviled” eggs exists squarely in medieval times. So far many of our redactions have come from English sources, so we’ve been able to read the original text ourselves. The recipes for Ove Plene originates from Italy, so you may need to rely on someone else’s translation to redact this finger food. (I usually look for translations by two different scholars to see how they compare.)

I’ve included a couple of translations of Ove Plene; if you can supply your own translation, please add it to the comments section!

Original (Libro di Cucina, c. 1400)

XLVII. Ove plene. Se tu voy fare ove implite, toy le ove e mitili a bolire e fay che siano ben duri e quando sono cocti traili fuora e mitili in aqua freda e schovrali e tagliali per mezo e trane fuora lo rosso e toy caxo magro al piú che tu poy che sia ben dolze e herbe bone che tu ay ben monde e ben lavate e pestali in lo mortaro. Quando sono bene menate, toy lo 16 rosso de l’ ova, el chasso e le specie e mecti in el mortaro con le herbe bone insieme e pesta bene e fay pastume, e distempera con ove crude e fay che non sea bono, e miti in la padella sopra el focho, e toy li elapi del ova che tu ay e impleli de questo pastume e fay choxere. Quando sono cocti trali fuora e polveriza di sopra del zucharo e dali caldi a tavola. E se tu voy fare savore, toli, etc.

Various translations:

XLVII – Stuffed eggs. If you want to make stuffed eggs, take the eggs and put to boil and make that they are good hard and when they are cooked take them out and put in cold water and peel and cut in half and pull out the yolks and take cheese fat the most that you can that is good and sweet and good herbs that you have well peeled and well washed and beat (to a paste) in the mortar. When they are well mashed, take the egg yolks and cheese and the spices and put in the mortar with the good herbs together and make a paste and temper with raw eggs and make that it is good and put a frying pan over the fire, and take the halves of eggs that you have and stuff with this paste and put to cook. When they are cooked pull off and powder with sugar and put them hot to the table and if you want to make relish, take etc.

or:

If you want to make stuffed eggs.  Take the eggs and put them to boil and make sure that they are hard cooked.  When they are cooked pull them out (of the hot water) and put them in cold water.  Peel and slice (the eggs) in half and remove the yolk (reserve).  Take the fattest sweetest cheese that you have.  Take the best herbs that you have, peel them (from the stalk) wash and grind them together in a mortar.  When they (the herbs) are well ground take the egg yolks, the cheese and spices and put them in the mortar with the good herbs.  Grind all these things together to make a fine paste and temper (mix) with raw eggs until it is good (has the right consistency).  Meanwhile put a frying pan over the fire.  Take the egg halves and stuff with the paste (of egg yolks and cheese) and put them to cook (in the frying pan).  When they are cooked remove from the pan and powder them with sugar before serving them hot to the table.  And if you want to serve them savory take them (without sugaring them), etc. 

And, just for kicks, Google translate’s version!

If you voy do where you implite, toy where and mussels to boil and fay that are very hard and when they are cocti trailo fuora and mussels in aqua freda and schovrali and cut them for mezo and trane fuora the red and toy caxo skinny at the most you poy that is well dolze and herbe bone that you ay well monde and well washed and pestali in the mortar. When they are well worn, toy the red 16th of the ovary, the chasso and the species and mecti in the mortar with the herbs bone together and bathe well and fay pastume, and distempera with where raw and fay that not sea bono, and myths in the pan above el focho, and toy the elapi of the ovova that you ay and implali de this pastume and fay choxere. When they are cooked in a flour and sprinkled above the sugar and dali hot at the table. And if you voy make savors, toli, etc.

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