I’ve thought about making today’s experiment for a while now. It’s not particularly difficult or outrageous, but other things kept cropping up and the dish kept getting pushed down on my “to do” list. Well, today’s the day!
Egges in Mone Shine is a weird one and one that I think of as encompassing all the things I’ve learnt to expect of Tudor cooking: a combination of sweet and savoury, a degree of poetry in the name, a prettily arranged dish, and, of course, bloody rose water.
The recipe is from the anonymously authored A Proper Newe Booke of Cokerye, which was one of the first cookery books to be aimed at a female audience. High levels of literacy remained low among many ordinary women (and much of the population in general) so only the households of the elite would have had a copy. Similarly, some of the ingredients used in the book – sugar, spices, peacock (!) – show that its intended audience was wealthy.
Despite that, it appears that a real effort was made to make the book more accessible than the medieval works that had come before it. It includes helpful guidance for quantities and timings as well as general advice on when in the year was best for eating different types of meat. Some of this advice is even pertinent to today’s kitchens, such as the best time to eat bacon, which was (correctly) deemed to be “good all times of the yere”.
Egges in Mone Shine.
When I first read the title I raised an eyebrow, given the modern meaning of “moonshine”. According to Wiki – which has a whole article on the legality of moonshine across the globe, obviously – a license is required to manufacture spirits in England and illegal manufacturing can lead to fines.
As a teacher and hitherto upstanding member of the community, I figured that it would be a while before the authorities suspected me of running an illegal spirits racket. This gave me an advantage as I began planning how I would manufacture my moonshine for the dish.
To start with, I imagined I’d need to begin by converting the space under the stairs from “general dumping ground” to “secret laboratory”. I could smuggle necessary ingredients and equipment into the house by putting them in my daughter’s buggy and covering them with her blanket, and if I could convince my family of the benefits of bathing with a hose in the garden, the bath could be used to store the liquor…
You’ve just started watching Breaking Bad, haven’t you?
Imagine, then, my disappointment when I read on and realised that “moonshine” in the Tudor context was a description of the appearance of the dish, rather than an ingredient itself. In this context the eggs represented little moons shining out of a hazy sky, which was recreated by a perfumed syrupy sauce.
The Proper New Boke of Cokerye had the earliest recipe for Moonshine I could find, but there are several other versions from later centuries. Some of these later versions include onion, such as the one from the 1660 work The Accomplish’t Cook and by the 18th century the dish had changed yet again and referred to a variety of blamange like desserts, sometimes shaped like half moons.
The recipe was straightforward and as I read it I thought it might make a pretty decent breakfast. It’s not 100% clear to me at which time of day this dish would have been eaten, but looking at the ingredients I assume it would also have made a good dessert or sweet snack.
Do you love eating vast quantities of rose water? Congratulations – you might be a Tudor noble!
Take a dyche of rosewater and a dyshe full of suger, and set them upon a chaffyngdysh, and let them boyle, than take the yolkes of viii or ix egges newe layde and putte them therto everyone from other, and so lette them harden a lyttle, and so after this maner serve them forthe and cast a lyttle synamon and sugar upon them.A Proper Newe Booke of Cokerye
Unfortunately I’m not a great lover of rose water, although I’ve tried to learn to appreciate the taste. Alas, my palate isn’t sophisticated enough and the flavour always makes me feel like I’m eating something that was boiled in my great aunt’s perfume. Because of this, (and because a “dishful” of rose water would be an enormous expense for one measly experiment), I diluted a couple of tablespoons of rose water, which was still a lot, with a glug of boiled water. I was certain the overall effect would be the same.
I added two tablespoons of sugar to the water and heated the lot until boiling. It was slightly unclear to me whether it was supposed to boil until it became a syrup, but the instruction to cook egg yolks in the mixture made me think I was dealing with sweet poaching water first and foremost. Rather than crack eight or nine egg yolks, as suggested, I just did one.
After a while the yolk had hardened and I removed it from the pan. Thinking back to one of the criteria for Tudor dishes – that they be pretty – I decided to cook the liquid a little longer to allow it to thicken slightly; I thought the egg would look better under a glossy film of syrup than sitting in a pool of water. Once this was done, I poured the syrup over the yolk, sprinkled sugar and cinnamon on it, marvelled at its elegant simplicity, and served.
I don’t know whether the Tudors had their own version of the runny egg debate or not, but my personal taste is soft boiled eggs over hard boiled. The phrase “lette [the yolks] harden a lyttle” made me suspect the author intended a combination of both. However, the idea of lapping up a syrup of rose water and runny egg yolk made me feel a bit sick, so I’d made sure the yolk would be hard throughout when I cut into it.
Turns out the runniness of the yolk was the least of my problems. Without a doubt, this was The Worst. Worse than the goat, worse than the rabbit, worse than the custard pudding. It was the worst thing I, or you, have ever tried. Imagine the worst thing you’ve ever eaten? It was worse than that.
No, that’s not hyperbole. The first flavour to hit you was just: burnt. But what was burnt? The syrup was still see through without even a hint of gold in it. The egg yolk was yellow with nary a tinge of black round the edge. It was a mystery. Once the bitter burnt taste had subsided the next flavour to wage a full assault on the tastebuds was rose water. But, like, rose water on steroids. Maybe the heating process had altered the chemicals in the liquid or maybe that’s just what happens when you eat a huge spoonful of hot rose water. I don’t know and wasn’t able to critically evaluate the dish because my brain disassociated itself from the reality of what was happening to my taste buds in protest and I spent several involuntary moments in my happy place instead. All I remember was: it was intense and it was horrible.
Once the bitter, burnt, flowery attack had abated, the egg reared its ugly yellow head. A weird sweetness was the first weapon in its arsenal, jarring after the acridness of the first mouthful. This was swiftly followed by a rubbery textured ball of overdone egg which announced its arrival in an overpowering puff of cinnamon. This caused me to splutter and cough, rekindling the burnt flavour lingering at the back of my throat, and sending me back into the fetal position on the kitchen floor.
When my husband had finished gagging, he turned to me and asked if I was sure this was a dish that was meant to be eaten, or just one that was meant to look pretty on the table. Clearly, something went wrong with my method because Egges in Mone Shine was absolutely intended to be consumed and was not some sort of Tudor prank (a thought that had crossed my mind as I lay recovering on the tiles.) As it was, we ate less than a quarter of the dish between us.
It might not have been a triumph, or a success in any form of the word, but at least it…actually no, I can’t think of anything positive. Like I said: it was THE WORST.
Egges in Mone Shine
2 tablespoons of rose water
2 tablespoons of water
2 tablespoons of sugar
1 egg yolk
1/4 teaspoon of sugar
1/4 teaspoon of cinnamon
- Heat the rose water, water and sugar together until the sugar has dissolved and the mixture is just coming to the boil.
- Gently place the yolks in the pan, trying not the break them. Cook for 4 or 5 minutes, spooning the water over the top of the yolk if necessary.
- Remove the yolks when cooked and place on a side dish. Continue to cook the water until a thermometer reads 110 degrees C.
- Pour the syrup over the eggs and sprinkle the sugar and cinnamon over them.
8 thoughts on “Egges in Mone Shine: 1575”
And yet it looks so pretty.
I have to think I did something wrong. I’m not sure what, because it was so simple to do, but I can’t believe anyone would ever have eaten that. Maybe I’ll make it again using a different pan? See if that changes things.
Was Tudor rose water the same product available today? I imagine it being much lighter and less intense?
Nowadays the product is usually collected from the steam when rose petals are boiled in water, but the earliest product would have been the leftover water once the rose petals were strained after boiling, which may have resulted in a slightly lighter water.
However, the ingredients for rose water haven’t changed since their origins and in fact there’s a recipe from Anthony Askham’s 1550 “Little Herbal” which says “do take roses…as it is said and boil them in water and in the water strained they put sugar and make a syrup thereof”, so a thick, sweet and even more intense grade of rose water was available in the 16th century!
Failure can be the price of a lesson learned. That being said, I have tried to cook with rose water exactly twice before banishing the foul liquid from my kitchen. Eggs with added Rose just doesn’t seem like a combination I would want in my mouth but having a “Worst” is a benchmark to avoid if possible.
You are a writer who cooks. Love that. I have been working my way through your blog and enjoying the time spent.
Gosh, what a lovely comment – thank you.
I would definitely agree that “worst” is not a good benchmark! At least I know not to try cooking with rose water again…