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

[Carol Eskesen Smith]

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[ Picked text/plain from multipart/alternative ]
     The question was, "How do I get rid of egg yolks after making an angel food cake?"  This is the reverse: "What do you do with all those leftover egg WHITES?"  ("Period" is optional; I make Angel Food Cake.  Preferably chocolate angel food cake.)
     I wasn't necessarily discussing Medieval cooking - just getting rid of both.  In period, I'd make Cryspes or some such with the whites left over from sausages...  My Medieval Sausage recipes call for egg yolks.  Pies of Parys call for egg yolks.  Wafers call for egg yolks.  Cake with Raisins and Currants calls for egg yolks.  And these were only the first four recipes in my file.
Regards,
brekke

----- Original Message -----
From: johnna holloway
Sent: Sunday, October 27, 2002 2:27 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Egg Yolks (OOP, OT)

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
>
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