[Sca-cooks] Re: Custard thinkening medievally?

[Christina Nevin]

	niccolo difrancesco wrote
	actually, to put a moderately medieval spin back to this, Scully's
Cuoco Na=
	politano has the zabaglione recipe that is simply sugar, wine and
eggs stir=
	red as it heats into a stirred custardish thingy.  It does say to
serve imm=
	ediately, possibly because it destabilizes quickly as it cools.
they knew =
	of yolk thikeners and there stability or lack thereof back in 15th
c. Naple=
	s, so I'm thinking that most of those I've read from here would
eventually =
	like the challenge of the custard "without a net".  It would be a
good goal=
	 eventually to work towards if pastry/pastisserie is ones personal
gig.
	Gets that communion with Maestro Martino going.


SPOON TEASE!
Could we have the recipe please? (Please, please...with cherries on top)

Lucrezia

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Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK
mailto:thorngrove at yahoo.com | http://www.geocities.com/~thorngrove
"There is no doubt that great leaders prefer hard drinkers to good
versifiers"
- Aretino, 1536
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