[Sca-cooks] egg whites

[Laura C. Minnick]

> Laura C. Minnick wrote:
>>> Does anyone have a medieval recipe that uses large quantities of egg 
>>> whites?
>>>
>>> --Ursula Georges.
>>>
>>
>> From Platina:
>>
>> /Prepare a pound and a half of best fresh cheese, chopped especially 
>> fine. Add twelve or fifteen egg whites, half a pound of sugar, half 
>> an ounce of white ginger, half a pound of pork liquamen and as much 
>> fresh butter. Blend in as much milk as you need. When you have 
>> blended this, put it into a pastry crust rolled thin and put it all 
>> in a pan and set it to bake on the hearth with a gentle flame. Then, 
>> to give it color, put coals on the lid. When it is cooked and taken 
>> from the pan, sprinkle ground sugar over it, with rosewater.
>>
>>
>> /I made this in camp a few years ago. Tasty, but it was a pain to 
>> beat all of those egg whites- we passed the bowl from hand to hand as 
>> our arms got tired.
>>
>
>
> But... the recipe doesn't say anything about beating the egg whites.
>

True. I think that I was working from Cariadoc's redaction though, and 
it does.

Liutgard

-- 
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