[Sca-cooks] Dembinska book/"Food and Drink in Medieval Poland"
johnna holloway
johnna at sitka.engin.umich.edu
Wed Oct 23 15:44:02 PDT 2002
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
More information about the Sca-cooks
mailing list