[Sca-cooks] Dembinska book/"Food and Drink in Medieval Poland"

[johnna holloway]

It wasn't altogether easy, but they whipped egg whites for dishfuls of
snow well before the end of the 17th century. Plat also discusses
breaking and beating egg whites. See Wilson for a well thought out
discussion.

Johnnae llyn Lewis  Johnna Holloway

Ruth Frey wrote:snipped
 a rather
> iffy bit of technique for the Medieval era, from what research I've
> done (egg whisks and heavily-beaten egg whites didn't really come into
> use till the late 17th century or later, according to other sources).
>         While an egg white emulsion would give you the nicest wafers
> possible, theoretically, snipped- Ruth