[Sca-cooks] Prayers for recipe timing

David Walddon david at vastrepast.com
Fri Jun 6 08:16:30 PDT 2008

Ova tuffate con la sua cortece.
Metti le ova fresche in l'acqua freda, et falle bollire per spatio
d'un paternostro o un poco più, et cavale fore.

You are right you put the egg in cold water and boil for the space of  
a pater noster.

So once the water comes to a boil let it do so for 20, 30 or 60  
seconds depending on how you chant the pater noster.

I think I will be eating soft boiled eggs this morning. Three of them  
at each of the intervals.



Food is life. May the plenty that graces your table truly be a VAST  

David Walddon
david at vastrepast.com

On Jun 6, 2008, at 8:09 AM, Phil Troy / G. Tacitus Adamantius wrote:

> On Fri, 2008-06-06 at 07:53 -0700, David Walddon wrote:
>> Three minutes seems much more reasonable for a soft boiled egg than
>> 60 seconds in Thorvald's case and 90 seconds in the other case.
>> But I can't get it to be more than 30 seconds either!
>> What specific chant are you using to draw it out to a whole minute.
>> And what do you all think Martino would have used when saying the
>> Pater Noster? Is there a version from the mid-to-late 1400's in Italy
>> that is longer?
>> Eduardo
> Doesn't Martino also specify putting the eggs (possibly smaller than
> we're used to?) into cold water, and then boil them for the space of a
> paternoster? Doesn't this then suggest there's an indeterminate period
> on the fire while we wait for the water to come up to a boil? It might
> not be so unreasonable after all.
> I'm reminded of having to boil eggs for my station at Le Colombe d'Or,
> and being required to do it The Official Way the executive chef wanted
> it done, which involved putting the eggs into hard boiling water  
> (cracks
> were of secondary importance to a specific yolk color) and boil  
> them at
> a full boil for eight minutes.
> Kinda the opposite of Martino's method.
> Adamantius
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