[Sca-cooks] whisks

Johnna Holloway johnnae at mac.com
Tue Jul 13 08:03:34 PDT 2010

Had a moment so I looked whisk up in OED

3. An instrument, now freq. a bundle of wires, for beating up eggs,  
cream, or the like.

1666 Boyle Orig. Formes & Qual; 111 By beating the White of an Egge  
well with a Whisk, you may reduce it from a somewhat Tenacious into a  
Fluid Body.

1747 Mrs. Glasse Cookery xv. 140 First beat the Whites of the Eggs up  
well with a Whisk.

1882 Worc. Exhib. Catal. iii. 38 Egg whisk for confectioners.
For the verb

whisk, v. (adv., int.) Forms: see whisk sb.1 [In early use Sc.; prob.  
of Scandinavian origin: cf. Sw. viska to whisk (off), sponge, Da.  
viske to wipe, whisk, rub, sponge (a gun), Norw. viska to put straw,  
etc. together in a bundle = OHG. wisken (MHG., G. wischen) to  
wipe,intr. to move lightly or briskly, LG. wisken to move quickly,  
wipe off, etc.: cf. whisk sb.1 The spelling with wh was adopted as  
being symbolic (cf. whip). ]
4. To beat or whip with a rod of twigs or the like. Obs. in gen.  
sense: in later use, To stir or beat up (eggs, cream, etc.) with a  
light rapid movement (= whip v. 7), esp. by means of a whisk (see  
whisk sb.1 3).

1530 R. Whytford Werke for Housholders E i, Yf any chylde  
be..stubburne,..let it..be whysked with a good rodde.
I suppose the next step is to look up rods in cookery.


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