[Sca-cooks] egg whites

[Johnna Holloway]

There's always Snow.
This is just one recipe for it.
This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

For dry snow. Take six egg whites well beaten a quarter hour long that  
it makes thick scum: then take the scum out, & beat the top until you  
have it all out: then take a pound of white sugar, & melt it with rose  
water, & let boil to perfection, until it falls with scattering like  
snow: then take two grains of musk with a little ground ginger, & mix  
well with the melted sugar: then take all the scum of egg whites, &  
mix well together with sugar, until you see that it becomes thick like  
cream, & put on plates, & serve so.

Johnnae



On May 23, 2010, at 2:11 PM, Ursula Georges wrote:

> Does anyone have a medieval recipe that uses large quantities of egg  
> whites?
>
> --Ursula Georges.