SC - Prince-Bisket

[david friedman]

At 4:02 PM -0500 6/10/98, Michael F. Gunter wrote:
>Hi all,
>
>I'm making Prince-Biskit for my Queen's dinner this weekend but I'm wondering
>about something. It says to take 5 eggs along with flour and sugar. But I
>thought this was basically a merengue. Does this mean I use only the whites
>or is it for the whole egg?

What in the recipe made you think it was a meringue? Assuming it is Hugh
Platt's recipe, the instructions say to beat it to batter for an hour,
which seems to pretty clearly eliminate that possibility.

The recipe says eggs, not egg whites, so I assume that is what it means. If
you follow the recipe it comes out as a very hard biscuit, nothing at all
like a meringue.

Does anyone know of any pre-1600  recipes that are clearly meringues? The
question has been discussed here before, but I no longer remember if any of
the examples were both unambiguous and pre 1600.

David/Cariadoc
http://www.best.com/~ddfr/


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