[Sca-cooks] Meringues?

[Volker Bach]

On Tue, 18 May 2004 14:04:33 -0400, "a5foil" <a5foil at ix.netcom.com> 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.

This interpretation is to be enjoyed with a large grain of salt, but:

59. Nimm Zucker der gestossen und fein weiß ist / auch das weiß von einem 
frischen Ey / stoß in einem Moersel / nimm einen tropffen oder vier 
Rosenwasser darunter / und Coriander / und wenn du es hast darunter 
gerueret / so nimm ein Oblat / und legs auff ein saubers Papier / thu den 
Teig herauß mit einem hoeltzern Loeffel auff das Oblat / und machs eins 
Fingers lang / scheub es flugs in einen warmen Ofen / so wirt es fein 
aufflauffen / und wenns kalt wirt / so ist es also muerb / daß einem im 
Maul zergehet. Und man nennet es von lauter Zucker Piscoten. Und wenn du 
sie wilt braun haben / so nimm gestossenen Zimmet darunter. Du kanst auch 
wol solche Piscoten machen von lauter Eyerdottern / so seind sie auch gut 
und muerb. Und wenn du es wilt viel braun machen / so weich es in das weiß 
von Eyern / sonderlich wenn du es stoessest mit schoenem weissen Zucker.

Take sugar that is ground finely and white and the white of a fresh egg. 
Pound that in a mortar with a drop or four of rosewater and coriander, if 
you have any. When you have stirred it, take a weafer, place it onm clean 
paper, and drop the dough on it with a wooden spoon, about the lenth of one 
finger. Put it into a cool oven quickly, so that it does not flow off the 
wafer, and it will riase nicely. When it is cold, it becomes so crumbly 
that it melts in your mouth. This is called rusks of pure sugar. If you 
want them brown, you can mix ground cinnamon among them. You can also make 
them with egg yolks, and those also will be good and crumbly. If you want 
to make them very brown, soak them in the whites of eggs, especially that 
which you pound with much good white sugar.
(Marx Rumpoldt, 1581)

Redaction:

4 egg whites (or 8 egg yolks)
200 g powdered sugar
1/4 tsp rosewater
coriander
wafers

Beat the egg whites till stiff (or the yolks till foamy and white) with the 
rosewater and a pinch of coriander. Add the powdered sugar by the spoonful, 
beating after each addition, until a thick paste results. Arrange wafers on 
a cookie sheet (preferably lined with baking paper) and pour a 
tablespoonful on each. Quickly transfer to a preheated oven and dry at 125°
C for 30 minutes, then at 75°C until completely dried out. 

Giano