On food and cooking the science and lore of the kitchen ( PDFDrive ) 202

wringing them often through a sponge — Sir Hugh Platt, Delightes for Ladies, 1605 Eggs in Snow Break the eggs, separate the whites from the yolks, place the eggs on a plate with some butter, season them with salt, place on hot coals Beat and whip the whites well, and just before serving throw them on the yolks with a drop of rosewater, the fire iron underneath: sugar, then serve Another way: You may put the yolks in the middle of the snow that is made with your whipped whites, and then cook them before the fire on a plate Franỗois Pierre de La Varenne, Le Cuisinier franỗois, 1651 To Make Italian Biskets Take a quarter of a pound of searsed [sieved] Sugar, and beat it in an Alabaster Mortar with the white of an Egg, and a little Gum Dragon [gum tragacanth] steept in Rose water to bring it to a perfect Paste, then mould it up with a little Anniseed and a grain of Musk; then make it up like Dutch bread, and bake it on a Pye-plate in a warm Oven, till they rise somewhat high and white, take them out, but handle them not till they be throughly dry and cold — Queen’s Closet Open’d, 1655 Permanent Reinforcement A raw egg-white foam will eventually coarsen, settle, and separate It must therefore be reinforced when it is turned into a final dish This may be done by adding other thickening ingredients — such things as flour, cornstarch, chocolate, or gelatin But if the foam is to be used relatively pure, as in a meringue or a flourless soufflé, the egg proteins have to do the job themselves With the help of heat, they do beautifully Ovalbumin, the major protein in egg white, is relatively immune to beating and doesn’t ... But if the foam is to be used relatively pure, as in a meringue or a flourless soufflé, the egg proteins have to do the job themselves With the help of heat, they do beautifully Ovalbumin, the major protein in egg white,... Dutch bread, and bake it on a Pye-plate in a warm Oven, till they rise somewhat high and white, take them out, but handle them not till they be throughly dry and cold — Queen’s Closet Open’d, 1655 Permanent Reinforcement A raw egg-white...little Gum Dragon [gum tragacanth] steept in Rose water to bring it to a perfect Paste, then mould it up with a little Anniseed and a grain of Musk; then make it up like Dutch bread, and bake it on a Pye-plate in a