[Sca-cooks] Egg Yolks (OOP, OT)

Sat Oct 26 18:16:16 PDT 2002

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[ 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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