IS TO PREPARE THIS WITH MILK INSTEAD OF WATER.
ESTIMATE THE AMOUNT OF MILK NECESSARY FOR THIS DISH AND SWEETEN IT WITH HONEY TO TASTE; TO A PINT [1] OF FLUID TAKE 5 EGGS; FOR HALF A PINT [2] DISSOLVE 3 EGGS IN MILK AND BEAT WELL TO INCORPORATE THOROUGHLY, STRAIN THROUGH A COLANDER INTO AN EARTHEN DISH AND COOK ON A SLOW FIRE [in hot water bath in oven]. WHEN CONGEALED SPRINKLE WITH PEPPER AND SERVE [3].
[1] Sextarium.
[2] ad heminam.
[3] Dann. calls this a cheese cake, which is a far-fetched conclusion, although standard dictionaries say that the tyropatina is a kind of cheese cake. It must be borne in mind, however, that the ancient definition of “custard” is “egg cheese,” probably because of the similarity in appearance and texture.
[302] OMELETTE SOUFFLÉE [1] OVA SPHONGIA EX LACTE
FOUR EGGS IN HALF A PINT OF MILK AND AN OUNCE OF OIL WELL BEATEN, TO MAKE A FLUFFY MIXTURE; IN A PAN PUT A LITTLE OIL, AND CAREFULLY ADD THE EGG PREPARATION, WITHOUT LETTING IT BOIL [2] HOWEVER. [Place it in the oven to let it rise] AND WHEN ONE SIDE IS DONE, TURN IT OUT INTO A SERVICE PLATTER [fold it] POUR OVER HONEY, SPRINKLE WITH PEPPER [3] AND SERVE [4].
[1] Dann. misled by the title, interprets this dish as “Floating Island”; he, the chef, has completely misunderstood the ancient formula.