SC - Whipped Cream

[Cindy Renfrow]

>I've just recieved my copy of Pleyn Delit, and I love it : )
>There are a couple of questionmarks though - the authors repetedly state
>that medieval cooks did not whip either cream or eggwhite. Does anyone
>know if this is really true?
>I find it hard to believe
>
>Yours in Service
>Lady Uta
>

Hello!  I've got a recipe for Crustade Lumbard (Harl. 279, Dyuerse Bake
metis, #17) that says "Take gode Creme, & leuys of Percely, & Eyroun, [th]e
[3]olkys & [th]e whyte, & breke hem [th]er-to, & strayne [th]orwe a
straynoure, tyl it be so styf [th]at it wol bere hym-self..."

If the phrase "tyl it be so styf [th]at it wol bere hym-self..." is
referring to the cream, then this is the earliest mention of whipped cream
that I've found yet. (c. 1430)

There's an illustration from Il Cuoco Segreto..., 1570, showing a cook
whipping cream with a whisk.  I posted that illustration here:
http://www.pbm.com/~lindahl/food-art/cheese_and_butter.gif

HTH,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
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!


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