[Sca-cooks] Egg Yolks (OOP, OT)
Carol Eskesen Smith
BrekkeFranksdottir at hotmail.com
Sat Oct 26 18:16:16 PDT 2002
--
[ Picked text/plain from multipart/alternative ]
Isn't angel food cake a byproduct of sausages? My recipes for Medieval sausage call for egg yolks; I freeze the whites, and make angel food cake with them later.
Regards,
Brekke
----- Original Message -----
From: Martin G. Diehl
Sent: Thursday, October 24, 2002 1:51 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Egg Yolks (OOP, OT)
"Barbara G. Dodge" wrote:
>
> I will be trying a recipe for an angel food cake.
> The recipe calls for 12 egg whites. Does anyone
> have any suggestions on use and/or storage for the
> yolks. I don't know how quickly I can use up that
> many!
>
> Felicia.
Zabaglione.
I just happen to have a recipe for that. <g>
4 egg yolks
4 oz sugar
1 cup Marsala wine
1/2 tsp cinnamon
Use a wisk to mix and beat to a light foam.
Continue to beat while heating the mixture over
warm (simmering) water. i.e. double boiler.
There is documentation to suggest that Bartolomeo
Scappi (c.1500 - c.1580) made this dish, but I am
unable to give a specific source.
I recently used a 4 gallon stock pot inside a wider
pot partially filled with water -- the handles of
the first pot rested on the lip of the one on the
burner.
You will find that if you are working in a stock pot,
the wisk will be less effective than usual.
HTH
YMMV
I am,
Vincenzo Martino Maza,
In Service to the Dream
--
Martin G. Diehl
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