[Sca-cooks] egg whites

[Huette von Ahrens]

>From "A Proper Newe Booke of Cokerye", 1575 [according to Madge Lorwin, although Boke of Good Cookery website says 1545 and Medieval Cookery says that it is 1550.]

To make a dyschefull of Snowe.

Take a pottell of swete thycke creame and the whytes of eyghte egges, and beate them altogether wyth a spone, then putte them in youre creame and a saucerfull of Rosewater, and a dyshe full of Suger wyth all, then take a stycke and make it cleane, and than cutte it in the ende foure square, and
therwith beate all the aforesayde thynges together, and ever as it ryseth take it of and put it into a Collaunder, this done take one apple and set it in the myddes of it, and a thicke bushe of Rosemary, and set it in the myddes of the platter, then cast your Snowe uppon the Rosemarye and fyll your platter therwith. And yf you have wafers caste some in wyth all and thus serve them forthe. 

Huette




--- On Sun, 5/23/10, Ursula Georges <ursula at tutelaries.net> wrote:

> From: Ursula Georges <ursula at tutelaries.net>
> Subject: [Sca-cooks] egg whites
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Sunday, May 23, 2010, 11:11 AM
> Does anyone have a medieval recipe
> that uses large quantities of egg whites?
> 
> --Ursula Georges.
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