[Sca-cooks] Period Eggs

[Johnna Holloway]

Ok forwarded this to Master Johann and he replied

So, definitely Mediterranean breed, probably Blue Andalusian Hens. Large, white eggs, very similar to modern Leghorns. Large, but not Jumbo or Extra Large.

Johnna

> On Jan 9, 2023, at 5:47 PM, David Friedman <ddfr at daviddfriedman.com> wrote:
> 
> The particular recipe I am working with is 13th c. Andalusian. Hopefully it will provide a third frying pan pastry for my class at the culinary symposium. Number of egg yolks and weight of flour are specified, amount of milk implicit in the requirement that the dough not be soft.
> 
> From the Fadalat:
> 
> 
> 1.4.9        Muqawwara maJ,zshuwwa (Cored Out and Stuffed Pastries)14
>  
> Knead 1 ½ ratls( (1 ½ pounds) fine white flour (daqiq darmak) with the yolks of 15 eggs, bit of fresh yeast (khamir), and enough milk to make a firm dough-not soft. Shape it into thin discs, and set them aside to ferment.
> 
> Put a skillet on the fire with sweet olive oil (zayt 'adhb). Once it boils, put the discs in it, turning them several times until they slightly brown-be careful not to fry them any longer. Take them out of the skillet and core them out as is done with muqawwara.15
> 
> Take out the crumbs inside the pastries and rub them very well between the hands. [Separately] pound sugar and shelled and skinned walnuts and almonds, mix the nuts [only]. Spread some of the nut mix inside the muqawwara followed by some of the crumbs, repeat until the cavity is full. [Note that] sugar is sprinkled after each of the two layers [of crumbs and nuts]. Sprinkle rosewater while layering.
> 
> Boil ghee (samn) and honey ('asal) and pour them on the muqawwarat until they are well moistened. Return the [cut-out] covers, which have been taken from their tops, pour some more of the honey and ghee on the covers, sprinkle them with sugar, and serve them, God Almighty willing.
> 
> 
> The other question is what their yeast is. 
> 
> On 1/9/23 11:03 AM, Johnna Holloway wrote:
>> I reached out to Master 
>> Johann von Metten. (Marcus Loidolt)
>> 
>> He messaged me back and said:
>> 
>> LOL! Okay, so about 20 years ago I started answering that question...and it got me a Laurel!! 
>> Answer is...as most things, it depends upon breed and time period, and to a degree, culture.
>> 
>> Mediterranean breeds, Leghorns, Minorcas, Andalusians lay the most quantity, but Cochins and Brahmas lay the biggest single eggs, but not nearly as often.
>> Northern European breeds, Dunghills, Moonies, Icelandics, Swartes, Appenzell and the like tend to lay what today would be a small to medium sized white egg. Mediterraneans lay white medium to large eggs by todays standards.
>> It is important to note that the great imports of Mediterranean and Asiatic livestock in the late Middle Ages and Renaissance greatly increased body size and egg production throughout western Europe. While it took a bit longer to effect England.
>> 
>> So, what time period is your recipe and what culture?
>> 
>> Hope this helps
>> 
>> Johnnae
>> 
>>