[Sca-cooks] whisk

[Daniel Myers]

On Jul 5, 2006, at 4:29 PM, Stephanie Ross wrote:

> Does anyone know if whisks are period and if there are any extant  
> examples?
> Internet searches are bringing up nothing for me.

The answer is "sort of".

The recipe for "A dyschefull of Snowe" from "A Proper newe Booke of  
Cokery" instructs the cook to make a primitive whisk by cutting the  
end of a stick lengthwise into four parts.

"To make a dyschefull of Snowe. Take a pottell 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 saucerfull of Rosewater,  
and a dyshe full of Suger wyth all, then take a stycke and make it  
cleane, and than cutte it in the ende foure square, and therwith  
beate all the aforesayde thynges together, and ever as it ryseth take  
it of and put it into a Collaunder, this done take one apple and set  
it in the myddes of it, and a thicke bushe of Rosemary, and set it in  
the myddes of the platter, then cast your Snowe uppon the Rosemarye  
and fyll your platter therwith. And yf you have wafers caste some in  
wyth all and thus serve them forthe."

[A Proper newe Booke of Cokerye (mid-16th c.)]

- Doc


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