SC - Egg Yolks

[Robin Carroll-Mann]

- -Poster: <Elysant at aol.com> 

>> In a message dated 11/10/99 11:42:49 PM Eastern Standard Time, 
>> harper at idt.net writes:

><< 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? >>

Ras then wrote 

>Small eggs available in any grocery store would be the equivalent in size to 
>the majority of medieval eggs.

I have to share in support of this that usually, when I've used traditional 
Welsh recipes (including Welshcakes) that have eggs as an ingredient, if I 
don't use medium or small eggs, then the number of eggs called for in the 
recipe gives me 
too much egg quantity for the amounts of the other ingredients in the dish.  

If I don't have small eggs at home when I decide to make such a dish, I have 
to compensate by whipping up the prescribed number of (larger) eggs I have to 
hand and then add just enough beaten egg to give me the consistency I need to 
achieve the proper results. 

I think this helps confirm that in what appear to be older recipes (even if 
Welsh recipes generally can't be documented as "period") the eggs used were 
smaller.  

Also - Master A.  I'd be interested in finding out more about the 
"spatchcocked chickens broiled with breadcrumbs, butter and mustard, supposed 
by Theodora FitzGibbon to be 16th-century Welsh" recipe you mentioned in an 
earlier post. 
I'm not familiar with this lady, and also given the dearth of documentation 
on earlier Welsh dishes, I wonder what she bases this supposition on please? 
:-)

Elysant  
  
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