SC - Whipped Cream

[Liam Fisher]

>It appears to have been largely true, but not without possible
>exception. While I'm not aware of any truly medieval whipped cream
>usage, I've seen some suspicious cases of egg whites being run through a
>strainer, and I think there's a reference to whites being run through a
>strainer till they're as thick as pap or some such. I could be wrong. It
>is a fact, though, that pumping egg whites through a strainer will
>aerate them as effectively as beating them, if you repeat the process
>enough times.

Different texture, but close.  The beaten ones are stiffer the sieved ones 
are ribbony.  I was told about it once so I tried it.  It takes a while too. 
In forcing the whites through the strainer they get some aeration, but not 
as much as a good beating.

Cadoc

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