Dish Type
Browse 4 published historical recipes tagged with "Egg Dish" (Dish Type). Explore primary sources and modern kitchen adaptations.
Northern Wei, China
An early recorded egg dish stir-fried in sesame oil with white scallions and fermented black soybeans, from the 6th-century Northern Wei agricultural manual Qimin Yaoshu. Distinguishes documented methods from modern proposed timings.
Italian Renaissance (Late 15th Century; composition estimated c. 1465)
A vivid green Renaissance herb tart, 'Herbolata de maio' (May Herb Tart), recorded by master chef Maestro Martino. Made by extracting the fresh green juice of Swiss chard, sage, and parsley, then folding it into fresh cheese and egg whites for a seasonal spring preparation.
Edo Period, Japan
An account of Tamago Fuwafuwa in a 1915 transcription of Ryori Monogatari. Uncertain dashitamari and heating methods are separated from a steamed modern proposal that omits irizake.
England, 18th century (1774 edition)
Based on "A Yorkshire pudding" in Hannah Glasse's 18th-century English cookbook The Art of Cookery Made Plain and Easy (1774 edition), this article covers a batter of milk, eggs, flour and salt baked in meat dripping. It separates the documented method from the quantities and times set for a modern oven.