[Sca-cooks] Egg nog was New here Hello All!!
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Nov 19 05:21:39 PST 2007
On Nov 19, 2007, at 7:46 AM, Johnna Holloway wrote:
> Zabglione is not a drink--- it's a dessert. I think most culinary
> historians would agree that sadly it's not a true eggnog.
> If you would like to examine the recipe in translation,
> the Rive del Garda recipes appear in Jeremy Parzen's edition of
> that appeared as The Art of Cooking. The First Modern Cookery Book,
> 2005. It appears there on page 118
> as "How to make a good zabaglione." He doesn't make the mistake of
> saying it's an eggnog.
I'm inclined to agree that this is probably a spoonable product, based
on the number of yolks used for a portion. It's conceivable zabaglione
has changed over the years, and there's a related French custard sauce
known as sabayon which is pourable, but in general zabaglione is a
spoon-food, while egg-nog, by name and definition, it being a noggin
of something and all, is a drink.
If I were looking for period-ish fore-runners of egg-nog I'd look at
17th-century English caudle recipes...
More information about the Sca-cooks