Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives.

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Default an interesting egg substitute

Another gleaning as I go through some recent acquisitions, this
time Ransom's Family Receipt Book 1884, p. 23.

"Snow as a substitute for eggs.--In making pancakes or puddings,
snow is an excellent substitute for eggs; two tablespoonfuls of
snow stirred in quickly are equal to an egg in puddings or
pancakes for making them light. It is explained by the fact that
snow contains in the flakes much atmospheric air, which is set
free as it melts."

I have not seen this suggestion before. It makes SOME sense, but
then this would seem to be more watery than egg when cooked....
--
Jean B.
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Default an interesting egg substitute

Sounds like pure fantasy to me.

Anyway, you'd be better off getting a straw and blowing bubbles into
the batter.

You are going to cook the pancake. So you are not going to infect the
eaters.



On Mon, 26 Apr 2010 13:38:17 -0400, "Jean B." > wrote:

>Another gleaning as I go through some recent acquisitions, this
>time Ransom's Family Receipt Book 1884, p. 23.
>
>"Snow as a substitute for eggs.--In making pancakes or puddings,
>snow is an excellent substitute for eggs; two tablespoonfuls of
>snow stirred in quickly are equal to an egg in puddings or
>pancakes for making them light. It is explained by the fact that
>snow contains in the flakes much atmospheric air, which is set
>free as it melts."
>
>I have not seen this suggestion before. It makes SOME sense, but
>then this would seem to be more watery than egg when cooked....

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Default an interesting egg substitute

Jean B. >:
> Another gleaning as I go through some recent acquisitions, this
> time Ransom's Family Receipt Book 1884, p. 23.
>
> "Snow as a substitute for eggs.--In making pancakes or puddings,
> snow is an excellent substitute for eggs; two tablespoonfuls of
> snow stirred in quickly are equal to an egg in puddings or
> pancakes for making them light. It is explained by the fact that
> snow contains in the flakes much atmospheric air, which is set
> free as it melts."
>
> I have not seen this suggestion before. It makes SOME sense, but
> then this would seem to be more watery than egg when cooked....


It is (make that "was"; the instructions on the carton says nothing
about snow...) used sometimes as a substitute for whisked egg-whites in
some styles of waffles over here in Sweden. The idea is that fresh,
fluffy snow folded in will trap air the same way. I've tried it, and it
sort of works.

So, fresh, cold fluffy snow instead of egg-whites.

/Par

--
Par
Because if you've put yourself in a position where someone has
to see you in order for you to be safe -- to see you, and to
give a **** -- you've already blown it. -- Neal Stephenson, 'Zodiac'.
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Default an interesting egg substitute

Par wrote:
> Jean B. >:
>> Another gleaning as I go through some recent acquisitions, this
>> time Ransom's Family Receipt Book 1884, p. 23.
>>
>> "Snow as a substitute for eggs.--In making pancakes or puddings,
>> snow is an excellent substitute for eggs; two tablespoonfuls of
>> snow stirred in quickly are equal to an egg in puddings or
>> pancakes for making them light. It is explained by the fact that
>> snow contains in the flakes much atmospheric air, which is set
>> free as it melts."
>>
>> I have not seen this suggestion before. It makes SOME sense, but
>> then this would seem to be more watery than egg when cooked....

>
> It is (make that "was"; the instructions on the carton says nothing
> about snow...) used sometimes as a substitute for whisked egg-whites in
> some styles of waffles over here in Sweden. The idea is that fresh,
> fluffy snow folded in will trap air the same way. I've tried it, and it
> sort of works.
>
> So, fresh, cold fluffy snow instead of egg-whites.
>
> /Par
>

Late reply. How interesting, Par. So this is worth a try--if one
can get pristine snow.

--
Jean B.
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