[Sca-cooks] Storing eggs through Lent
johnnae at mac.com
Fri Apr 3 19:38:34 PDT 2009
Sounds like a job for a Librarian...
Here in a quick search...
Egges are preserued in Winter, yf you keepe them in Chaffe, Straw, or
Leuen, and in sommer, yf you couer them with Branne, or Wheate. Some doo
couer them before in fine beaten salt for the space of sixe houres, and
after wash them, & so lay them in Chaffe, Straw, or Branne. Others
agayne couer them in Beanes, and some in Beane floure, and some in
heapes of salt: but salte, as it suffereth not the Egges to corrupt, so
it greatly deminisheth the substance of them. page 162
from Heresbach, Conrad, 1496-1576. Foure bookes of husbandry, collected
by M. Conradus Heresbachius. 1577.
To know if the egge be new, you must make such triall as we haue set
downe to be vsed, to proue and know such as are good to be set.
The huswife that maketh account to sell egges, must in Winter keepe them
warme vpon straw, and well couered; and in Summer coole in Bran,
according to the aduise of old Writers: but (be it spoken vnder
correction) I am quite of a contrarie mind; for the Straw is coole, and
the Bran hot: Adde further, that egges kept in Bran in Summer doe
corrupt the sooner. They which doe couer and powder them with salt, or
lay them in brine, doe impaire them, and leaue them not whole and full,
which will be a hinderance in the sale of them: and there is no doubt
but that the egge doth take some bad rellish also by that meanes. The
Cellar is a good place to keepe them in both Winter and Summer. page 73
From Estienne, Charles, 1504-ca. 1564. Maison rustique, or The countrey
farme¨ Compyled in the French tongue by Charles Steuens, and Iohn
Liebault, Doctors of Physicke.
this edition was Englished and edited by Gervase Markham. 1616. Estienne
died in 1564 so this work in French dates before 1600.
Hope this helps
Nambeanntan at aol.com wrote:
> Now, can anyone document any of these, beyond "common sense"??
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