150g butter
2 cups of brown bread crumbs
3tblsp plain flour
4 eggs
½ tsp ground nutmeg
¼ tsp ground ginger

Peppermint cream
1 cup cream
2tblsp sugar
A few drops peppermint flavouring
A small drop of green colouring


Peppermint cream: whip cream and sugar, add flavouring and colouring until firm. Chill until ready to serve.

Cake: melt butter in a pan. Blend breadcrumbs, flour, eggs and spices. Shape mixture into flat rounds like pancakes.  Fry in butter, flipping over as needed and serve hot with chilled peppermint cream.

This entry was posted on Wednesday, September 25th, 2019 at 6:00 and is filed under Medieval Menu, Medieval Miscellany. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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