A Recipe for Stuffed Eggs

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p109v A fare vn piatto d'voua dure piene. (To make a plate of hard[-boiled] stuffed eggs.)

Take ten fresh eggs, and cook them boiling until they are good and firm, then peel them, and cut them in half lengthwise, and nimbly dig it out saving the yolk, then take four of the said yolks, and a good pinch of grated hard cheese, and half an ounce of dried raisins, and also fifteen whole pinenuts, and oily herbs, and a little ground cinammon, and pepper, a little saffron, which will give you the colour, grind [them] all well together, with two ounces of sugar, and a little rose water, then take the egg whites, and fill these bored yolk holes with this composition, and put them in a tart pan without fire under, and give them a little warmth over with a pot lid, and lay them out, and then take three slices of crustless bread moistened with Cuite wine^[1], or else verjuice, and grind  them with a pinch of dried raisins, and an egg yolk, and sugar, and cinnamon, and pass it through the strainer distembered with Cuite wine or else verjuice, and do leave them for a boil, then place the above said sauce, and if you do not want to make this effort, fry the eggs when they have been cut, in oil, and set them, putting over them sugar, and cinnamon, and verjuice.

[1] I'm not sure what exact type of wine this is. The Italian term is "sabba", which Florio gives as "as Saba, Cuite wine." The definition for "Saba" is "the sodden wine called Cuite. Also in Greeke secret misteries." I wonder if it was a particular spiced wine, or perhaps a "wine" made from cooked raisins, like the one that Nostradamus uses to preserve walnuts "with neither sugar nor honey".