[Sca-cooks] Sca-cooks Digest, Vol 11, Issue 69/ Fertile Eggs...

[Marcus Loidolt]

Fertilized eggs...
  Well my guess is that unless one paid close attention to your own hens/ yard activity, you might not KNOW which eggs were fertile or not...so the wine might be a precaution or a 'what if' you break the egg and find a beginning 
  embryo...it might make for a slightly richer flavor as the proteins began forming the chick....???
  My bet is a way out for a sloppy housewife, or one who buys her eggs at the market instead of minding her owh 
  hens like she should....UMPH!! lol.....
   
  Johann, who has two broodies and an incubator going...one of my apprentices is trying out Cato and 
  Columella's Egyptian wood fired incubator....using a modern thermometer, he is going to try to keep it at 
  exactly 100F and 90% humidity using his hand and a feather duster dipped in water several times a day...
  GOOD LUCK!! I'm having him use Leghorn and Rock eggs....no great loss IF(when) they fail to hatch.... but 
  wow...if he gets anything the first time OOOBAH!!!,  we will candle the eggs open once a day to monitor progress
  we may sacrifice an egg or two along the way to crack open and see progress as well...
  

sca-cooks-request at lists.ansteorra.org wrote:
  Message: 2
Date: Sat, 24 Mar 2007 20:44:36 -0500
From: Stefan li Rous 
Subject: [Sca-cooks] Sugar Waffles and fertilized chicken eggs
To:Margaret FitzWilliam replied to Jadwiga:

<<< On Tue, 13 Mar 2007, Jadwiga Zajaczkowa / Jenne Heise wrote:

> A friend mentioned a fair speciality from her part of the finger 
lakes
> region of NY, Sugar Waffles.
> From her description, it's the waffles made with these irons:
> http://www.petkeep.com/Sugar_Waffle.html
>
> I keep thinking there's another name for these, and also that
> there's a period recipe similar to them -- could it be wafers?

Rosettes. There's a recipe in Welserin for them:

88 A molded and fried pastry

Take eight eggs and beat them well and pour them in a sieve and strain
them, put a little wine in with it, so that it goes through easily, the
chicken embryo remaining behind. Afterwards stir flour into it, until 
you
think that it is right. Do not make the batter too thick. Dip the 
mold in
with proper skill and let them fry, then it is well done. Salt the eggs
[13]. >>>

Oh! Thank you. Until you gave this period reference I was considering 
the info on these pastries interesting, but only of passing interest. 
I did think the stuffed sandwich maker which could be used over a 
campfire interesting as well. I wonder if they could be convinced to 
make a unit making flatter wafers with a period design.

I've never heard of anything like these sugar wafers before. The 
result doesn't resemble my preconceived ideas of either a wafer or a 
waffle. I guess it is a regional difference. How are these sugar 
wafers usually eaten? As is? or sprinkled with powdered sugar? Or are 
the hollow sections filled with something and then eaten? What about 
in period?

I'm also not sure how to take this description of straining out the 
chicken embryos. Basically yuck, I think. And wasteful. Does using 
fertilized chicken eggs affect the consistency or the taste of the 
white/yolk that remains?

I was also, at first, wondering why they were using fertilized 
chicken eggs at all. Today you avoid that by simply not having 
roosters around. Perhaps this is evidence that the hens were not 
penned but were allowed to run around free, with the roosters, and 
finding what they could to eat.

Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas 
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****






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