SC - Re: SC - Buñuelos_(recipe)

[LrdRas@aol.com]

<snip>
>
>As I said in another post, my semi-successful experiment tonight
>resembled firm meringues.  According to Larousse, meringues were
>invented by a French pastry chef in 1720.  Melindres are meringue-like,
>but have a much higher proportion of sugar to egg white.  The recipes for
>meringue cookies I found on the web contained only about 1/4 to 1/3
>cup of sugar per egg white.  Then again, meringues are intended to be
>dropped by spoonfuls, not rolled into shapes.

I have several meringue cookie recipes that call for piping them into shapes.

>And while I think of it, does anyone know what "cook them in an oven
>with a basin" means exactly? <snip>

I think it may mean cooking them in an oven with a pan of water, to prevent
drying out, as someone already suggested.

Regards,


Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com -- please come visit my new web site!


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================