Food History Question
I have literally been searching for days to see if a recipe I like would be suitable for the SCA. I've looked in (online) SCA/Medieval cookbooks and searched SCA authentically medieval recipes with original receipts.
Spinach and Feta Frittata
Ingredients include:
5 oz Spinach Leaves
1 crushed garlic clove
2 eggs
2 egg whites
1/4 cup milk
2 tablespoons parmesan
2 1/2 oz feta (1/2" cubes, should end up with 18 cubes)
Preheat oven to 400.
Steam the spinach and garlic.
Cool off then squeeze out excess water from the spinach and chop it up.
In a bowl: mix together the eggs, milk, parmesan and add the spinach.
In a muffin pan: fill each cup 3/4 full with the mixture.
Lightly press cubes of feta on top of each mixture.
Bake for about 15 minutes (or until golden and set)
Spinach and Feta Frittata
Ingredients include:
5 oz Spinach Leaves
1 crushed garlic clove
2 eggs
2 egg whites
1/4 cup milk
2 tablespoons parmesan
2 1/2 oz feta (1/2" cubes, should end up with 18 cubes)
Preheat oven to 400.
Steam the spinach and garlic.
Cool off then squeeze out excess water from the spinach and chop it up.
In a bowl: mix together the eggs, milk, parmesan and add the spinach.
In a muffin pan: fill each cup 3/4 full with the mixture.
Lightly press cubes of feta on top of each mixture.
Bake for about 15 minutes (or until golden and set)