Recipe
Omelette soufflée & Sweet salad
Bibliographic Data
| ID | 20065065 |
|---|---|
| Authors | Sally Grainger (0000-0003-4446-6032, Anthropologie et Histoire des Mondes Antiques, corresponding author) |
| Year | 2020 |
| Pages | 400-402 |
| Publication date | 2020-01-01 |
| Open Access | Yes |
| Type | CHAPTER |
| Venue | Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean (SOURCE_BOOK) |
| Publisher | MOM Éditions (PUBLISHER) |
| DOI | 10.4000/books.momeditions.10264 |
| OpenAlex | W4250436058 |
| ISBN | 9782356681737 |
| Language | EN |
Omelette soufflée (diplosphoungaton) Serves 8 6 eggs split 50 g ground hazelnuts 50 g ground almonds 100 g liquid honey 200 ml white wine Black pepper Oil Pinch of saffron Dried rose petals Heat the wine and honey together and boil briefly to reduce, add saffron and rose petals and cool. Whip egg yolks to full creamy texture; add 2 tablespoons of the syrup. Whip egg whites to soft peaks. Gently add ground nuts to yolks and blend one part of the whites into the yolk mixture, then fold this int
Ancient history · Recipe · Antioxidant Activity and Oxidative Stress · Computer Science · History · Nuts composition and effects · Saffron Plant Research Studies
| Highly cited | No |
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