[Sca-cooks] Egg nog was New here Hello All!!

AllRober3 at aol.com AllRober3 at aol.com
Sun Nov 18 19:40:09 PST 2007


       I am so sorry about the lengthy reply, but here is the recipe I found 
from 1569.. I could not find the same website again, but I have it saved on my 
computer. Thanks and again I appoligise=o)


How to make good eggnog

Per fare bono zambaglione per farne una taza, piglia quatro ova zoè lo 
rossame, e [...] zucharo e canella a sufficienzia et de bono vino amabille, e sel 
fusse troppo fumoso mettili uno poco d'aqua o de brodo magro poi fale cocere amò 
se coce lo brodeto et sempre menace con lo cugiaro et quando se imbratta 
[ponilo in taza].    egg yolks
sweetish wine
    To make a portion of good eggnog, get four eggs (just the yolks) and 
[...] a generous amount of sugar and cinnamon, and add some sweetish wine. If the 
mixture begins to smell like smoke, add a little water or lean broth. Cook in 
the same way as broth, stirring constantly with a spoon, and when it soils 
[the spoon, serve it in a cup].     

This very antique recipe, which appears in Martino Rossi's manuscript 
preserved at Riva del Garda (but not contained in the Washington manuscript ), was 
often recommended for people who had to do strenuous work or who were 
debilitated. For example, in his book on obstetrics published in 1569, Girolamo 
Mercurio, a Roman physician, recommended eggnog for women in childbirth. Mercurio, who 
also included a recipe for eggnog in his book, defines it as a Milanese 
speciality and specifies the same ingredients as Martino. It is interesting to note 
the many attempts that have been made to indicate the precise moment when 
this brew is ready to serve: Marino says it is done when it "soils" (that is, 
when the mixture is so dense that it adheres to the wooden spoon and "soils" it), 
while Mercurio maintains that eggnog is ready when it assumes "the thickness 
of the top of milk" (that is, the consistency of cream). In any event, Nico 
Marin was the master of modern eggnog. Many restaurant owners, cooks, customers 
and friends in Italy and abroad remember him after the evening meal when, 
brandishing his inseparable copper sauce pot, he would delve into the art of 
creating the extraordinary, soft, smooth and light eggnogs which he happily served 
to anyone who happened to be dining at the time. 


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