[Sca-cooks] egg whites

[Antonia di Benedetto Calvo]

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.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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