egg-whites-msg - 6/26/10

What to do with extra egg whites.

NOTE: See also the files: eggs-msg, egg-storage-msg, eggs-stuffed-msg, pysanky-eggs-msg, snow-msg, pancakes-msg, Scotch-Eggs-msg, caviar-msg, bread-pudding-msg.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Sat, 7 Feb 2009 07:30:47 -0500
From: ranvaig at columbus.rr.com
Subject: Re: [Sca-cooks] What to do with 55 egg whites?
To: ahrenshav at yahoo.com, Cooks within the SCA
	<sca-cooks at lists.ansteorra.org>

A couple of recipes from Rumpolt for egg whites.

Ranvaig

Gebackens 2. Take the white from eggs/ and make a dough of white flour/ make it sweet with white sugar/ take a clean foam spoon/ and push it quickly into hot butter/ not thickly/ that you can turn it over with a wooden spatula/ let it get cold on the Sch?ufflein/ like this it will nicely bend/ lay on a dish/ so they will not be broken/ and when you wish to give on a table/ then sprinkle it with white sugar. If it however did not hold together/ and breaks/ then do it in simmered milk and let simmer/ until it becomes thick/ like this it will be a good puree/ Thus one can use two different things/ one if it comes together/ the other if it does not.

Gebackens 52. Take white of eggs/ and take a fair new pot to it/ and fair white flour/ make a batter in the pot/ and beat it well with a wooden spoon/ take anise and coriander with it/ make it well sweet with white sugar/ baste with a little rose water/ and a little salt/ you can also take under it an egg yolk or two, that is fresh. Take a wafer/ that is wide and long/ do the batter on it with a wooden spoon/ shove quickly in an oven/ that the the batter does not bubble/ like this they will nicely rise in the height/ when it is baked/ then take it out/ and turn it over after a while?/ cut it from the length about half a finger thick/ lay then on a clean paper/ or on an oblat/ and shove again in the oven/ on the other side/ turn over on both sides/ when it is nicely dry/ like this it will be good and crumbly.  And one calls it biscuit of Eggwhite.

Gebackens 56. Take sugar/ that is finely cleaned with rose water/ set with the Rundel on coals/ and let it therefore simmer/ and when it is well thick/ then stir almonds into it/ and stir well together/ that it not burn. Take it from the fire away/ take ground sugar/ and stir it in/ and check that it is well tasting. And from this almond dough you like to make a marzipan/ dry in the oven or a pie pan/ let it cool again/ and take the white from eggs/ and rose water/ stir in clean sugar and ever longer you stir it/ ever whiter it becomes/ let it stand a while/ so it gains a beautiful white foam/ take it down/ and spread the marzipan with it/ take then the cover of the tart pan/ and put coals on it/ like this the foam will be nicely risen/ and white. And so one makes the good marzipan/ with the egg whites. You can also well take white from eggs with the marzipan/ and rose water/ when you have nearly dried the almonds/ then take first the white from eggs with it/ and stir well to gether/ like this it will be good and well tasting.

Gebackens 59.  Take sugar/ that is ground and nicely white/ also the white from a fresh egg/ grind in a mortar/ take a drop or four of rose water in it/ and coriander/ and when you have stirred it together/ then take a wafer/ and lay on a clean paper/ do the dough on it with a wooden spoon on the wafer/ and make a finger long/ shove it quickly in a warm oven/ so that it nicely rises/ and when it is cold/  then it is crispy/ that it melts in the mouth.  And one calls it sugar biscuit.  And if you will have it brown/ then take ground cinnamon with it. You can also make such a biscuit from clean egg yolks/ so it is soft as the white of eggs/ particularly if you grind the finest white sugar.

Gebackens 76. Take cleaned sugar/ that is nicely white/ and let it then again simmer well that it becomes thick/ stir it with a grater leg??/ until it is white/ take white from eggs/ and rosewater/ beat through each other/ so it will develop a foam/ stir it into the sugar/ so it becomes still whiter/ do in the pine nut kernels whole into it/ do it with a wood spatula together/ take a clean board/ and moisten a little/ do it by pieces on it/ and let become cold/ set in a warm room/ like this it becomes dry and white.  And one calls it Pinucade/ it is delicate and lovely to give on a table with the confections or marzipan.


Date: Sun, 23 May 2010 12:14:07 -0600
From: Susan Lin <susanrlin at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] egg whites

<ursula at tutelaries.net>wrote:
<<< Does anyone have a medieval recipe that uses large quantities of egg
whites?

--Ursula Georges. >>>

the only thing I use mass quantities of egg whites for are meringues and
angel food cake.  I'm not sure either are particularly period but they do
get the job done!

Shoshanna


Date: Sun, 23 May 2010 11:25:17 -0700
From: "Laura C. Minnick" <lcm at jeffnet.org>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] egg whites

<<< 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.

Liutgard


Date: Sun, 23 May 2010 13:33:37 -0500 (CDT)
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] egg whites

In the "Two Anglo-Norman Cookery Books" there is a recipe for pancakes 
that uses only whites (and I hope someone else has it closer to hand 
because I can't find the binder my copy is in). Also you could ask scribes 
you know if they want some for making glair.

Margaret FitzWilliam


Date: Sun, 23 May 2010 14:40:06 -0400
From: "Mairi Ceilidh" <jjterlouw at earthlink.net>
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] egg whites

Some years back I translated the recipe for A fare una Torta, sanaz Sfoglia
from the original Italian as published in the Libro Novo of Christofaro
Messisbugo.  This is my redaction from that translation:

1/2 lb. Skinned, ground almonds
6 oz. Sugar
12 Egg whites
3 oz. Rose water

Butter and flour a cake pan (may use a spring form pan for easy removal).
Heat oven to 400 deg.  Mix ground almonds and sugar.  Beat egg whites and
rose water until quite frothy; fold in almond/sugar mixture.   Pour batter
into pan and bake until top just starts to brown.  Reduce oven temperature
to 350 deg., sprinkle lightly with sugar and bake until done.  Remove from
oven, sprinkle with cinnamon, and let cool.

The entirety of the Libro Novo has been translated by Master Bacilius of the
Midrealm.  He has always been my greatest mentor.

Mairi Ceilidh


Date: Sun, 23 May 2010 14:53:16 -0400
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] egg whites

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


Date: Sun, 23 May 2010 12:10:40 -0700
From: "Laura C. Minnick" <lcm at jeffnet.org>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] egg whites

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


Date: Sun, 23 May 2010 16:09:40 -0400
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] egg whites

> Does anyone have a medieval recipe that uses large quantities of egg whites?

From Rumpolt

Gebackens 2. Take the white from eggs/ and make a 
dough of white flour/ make it sweet with white 
sugar/ take a clean foam spoon/ and push it 
quickly into hot butter/ not thickly/ that you 
can turn it over with a wooden spatula/ let it 
get cold on the spatula/ like this it will nicely 
bend/ lay on a dish/ so they will not be broken/ 
and when you wish to give on a table/ then 
sprinkle it with white sugar. If it however did 
not hold together/ and breaks/ then put it in 
simmered milk and let simmer/ until it becomes 
thick/ like this it will be a good puree/ Thus 
one can use two different things/ one if it comes 
together/ the other if it does not.

"Fauml?ffel", literally foam spoon, seems to mean 
a spoon with holes.  It could be used to beat the 
batter, or it could mean to let the batter run 
through the holes like a funnel cake. Then it is 
fried in butter and let cool draped so the it has 
a curved shape, and served with sugar.

Ranvaig


Date: Sun, 23 May 2010 21:20:45 -0400
From: "Mairi Ceilidh" <jjterlouw at earthlink.net>
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] egg whites

On 5/23/2010 11:40 AM, Mairi Ceilidh wrote:
<<< Some years back I translated the recipe for A fare una Torta, sanaz Sfoglia
from the original Italian as published in the Libro Novo of Christofaro
Messisbugo. >>>

Would you be able to post your translation?

Ursula Georges
--------------------

I am not a linguist, and have a tendency to struggle with translations.
Having a photocopy of Florio's Italian-English (c. 1611) is all that has
made it possible to get through the few translations I've done.  Here is my
clumsy system of doing it:

A fare una Torta, sanaz Sfoglia.
To make a Tart without Pastry

Piglia Libra meza di Mandole ambrosine, pelate mo de & piste be 
Take  Pound half of ambrosine (sweet) almonds  scald off the
skin and pound 

nel Mortaio co oncie sei di zuccaro et con chiari dodici d'Voua ben 
in the Mortar with  ounce six of sugar and with white twelve
of eggs well

incorporate, e oncie tre d'Acqua rosata insieme, dopoi piglia la tua 
 mixed and ounce three Rose water together then take your  

teggia onta di Butiro, & spoluerizata di farina, e gettali dentro 
pan greased with Butter and powdered with flour and cast within

detto battuto tanto alto quanto e un dito, e poi dagli il fuoco 
said beaten as high as concerning a finger and then strike the fire

destramente con il testo sopra, e quando sera quisi cotta li ponerai 
(nimbly, with the cover over and  when it gets almost
done there put with dexterity) (a type of Dutch oven)

sopra del Zuccaro, e poi la finirai di euocere, e quando fera cota, li 
over the Sugar and then finish cooking and when it's done 

ponerai disopra canellini confetti, ouero Anesi.
Put over it cinnamon powdered or else Anise

If it is too difficult to decipher here drop me a private email and I'll
send you an attachment with the Word doc.

Mairi Ceilidh


Date: Sun, 23 May 2010 21:51:25 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] egg whites

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

<the end>
Edited by Mark S. Harris	egg-whites-msg	7 of 7