Harte Eyer

Seasoned Hard Boiled Eggs

This recipe is an excellent accompaniment to the Gruen FeldtSalat.

Source: Ein New Kochbuch by Marx Rumpolt, a 16th century collection of German recipes

Harte Eyer

Original Recipes:

Nim̅ harte Eyer/ gib sie besonder neben dem Salat/ bestraͤw sie mit gruͤn Pettersilgen vnd Saltz/ vnd geuß Essig darvber.

Translation: (Translated by M. Grasse)

Take hard boiled eggs/ serve them especially beside the salad/ sprinkle them with green parsley and salt/ and pour vinegar over.

My Interpretation:

4 hard boiled eggs
 1 tsp. fresh parsley, chopped
¼ tsp. salt
 1 Tbsp. Vinegar

Slice eggs lengthwise. Sprinkle with parley, salt and vinegar.

Notes:

  • This recipe did not specify to slice the eggs, but I find this to be more manageable and decorative on the plate.
  • Thinly sliced eggs placed on top of a salad is also decorative.

References:

Rumpolt, Marx. "Ein new Kochbuch", Transliteration by Thomas Gloning, http://www.uni-giessen.de/gloning/kobu.htm

Rumpolt Marx Ein New Kochbuch [Online] // Ein New Kochbuch / ed. Grasse M.. - 2002. - February 5, 2009. - http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm. - This is a translation of the book first published in 1581 by Marx Rumpolt. It has nearly 1000 recipes.

"Manuscriptorium." Manuscriptorium. N.p., n.d. Web. 28 Sept. 2012. <http://www.manuscriptorium.com/index.php>.The Manuscriptorium's mission is to Build a Virtual Research Environment for the Sphere of Historical Resources. A facsimile of Ein New Kochbuch is available in the Digital Library (Document # 95.107)