[Sca-cooks] Meringues?

[Daniel Myers]

On May 18, 2004, at 2:04 PM, a5foil wrote:

> You know you're in the SCA when ... your 15-year-old daughter decides 
> to
> translate and redact recipes from Taillevent for her French II final
> project.
>
> She just asked me if meringues are period. She has lots of egg whites 
> left
> over from making Tostees Dorrees and is looking for a way to use them. 
> This
> is out of my area of expertise, so I thought I'd ask.

She could use some to make "Snow".

I've got Dame Aoife Finn's recipe online:
	http://www.medievalcookery.com/recipes/strawberries.html

Source [Gloning, 16th cent. A Proper Neue Book of Cokery]: To make 
dyschefull of Snowe: Take a pottel of swete thycke creame and the 
whytes of eyghte egges, and beate them altogether wyth a spone, then 
putte them in youre creame and a saucerful of Rosewater, and a dyshe 
full of Suger wyth all, then take a stick and make it cleane, and than 
cutte it in the ende foure squsre, and therwith beate all the 
aforesayde thynges together, and as ever it ryseth takeit of and put it 
into a Collaunder, this done take one apple and set it in the myddes of 
it, and a thick bushe of Rosemary, and set it in the myddes of the 
platter, then cast your Snowe uppon the Rosemary and fyll your platter 
therwith. And yf you have wafers cast some in wyth all and thus serve 
them forthe.


- Doc


-- 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-