SC - Egg Yolks

[Robin Carroll-Mann]

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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