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

[johnna holloway]

Angel food cake is generally thought to be American and developed either
in the late 1870's or early 1880's. It was popular increasingly by the
time of the St. Louis World's Fair. Mariani says the term was used first
in the 1880's.

If you want to look at food elated activities that historicaly involved
the use of large numbers of egg whites, you ought to look at the
wineries and their use of egg whites to "fine" or purify wine.  The
yolks traditionally were donated to convents for use in sweets that were
sold to help support the convent.

Johnnae llyn Lewis  Johnna Holloway



Carol Eskesen Smith wrote:
 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
>