[Sca-cooks] egg whites
Johnna Holloway
johnnae at mac.com
Sun May 23 11:53:16 PDT 2010
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.
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