SC - Egg Yolks
LrdRas@aol.com
LrdRas at aol.com
Wed Nov 10 21:05:35 PST 1999
I have a question about redacting period recipes that contain eggs,
especially egg yolks. Many of the Spanish pastry recipes I have been
looking at lately give exact quantities of flour and butter and spice, and
also specify the number of eggs. I am planning to redact a recipe for
cinnamon rolls*, which calls for 6 egg yolks in the buttery leavened
dough.
I know that HG Cariadoc in the Miscellany estimates that medieval eggs
were about half the size of modern large eggs. Does the same
conversion apply to yolks?
Advice gratefully received...
*Okay, so the recipe calls it "tortillon relleno" (stuffed pastry-roll), not
cinnamon roll. It's a rich yeast dough, spread with butter and cinnamon
and sugar; filled with a mixture of currants and dates cooked in wine,
butter, sugar, cinnamon, cloves and nutmeg; loosely rolled up and
allowed to rise, then baked with a glaze of butter, sugar, and rosewater.
So it's not reeeeeally a cinnamon roll... but it's darn close.
Brighid
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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