[Sca-cooks] Sca-cooks Digest, Vol 36, Issue 8

Christiane christianetrue at earthlink.net
Fri Apr 3 11:57:42 PDT 2009

>Was written:
>You can make cheese out of milk, but what did they 
>do with the steady supply of perishable eggs?
>Did they hard boil and pickel them?

Well, keep in mind that most folks were really getting a lot of eggs only once a year, in the springtime; that's why there are so many egg-based dishes (green tarts, etc.) in Italian feasts in the spring. It was to use up all the eggs. Hens may lay all year round, but they lay fewer eggs in the winter than in the spring, if I recall correctly.

If you weren't lucky enough to have access to a cool room of some sort, I guess you had to look into some sort of method of preservation, if you weren't aiming to raise more chickens. FYI, it's been traditional in a lot of towns in Southern Italy to build your house into a hill so you could have a cave for the storage of wine and perishable and preserved foods. Depending on how deep you were able to go, some of these rooms could be very chilly, even in the heat of summer.


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