Whisks! 15th century?

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Mochyn
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Whisks! 15th century?

Postby Mochyn » Fri Jul 18, 2014 12:20 pm

I know that in the Forme of Curie there are recipes that incorpoate air into a mix by pouring from a height, but were there whisks as we know them whether wire or twig? ANy ideas out there?



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John Waller
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Re: Whisks! 15th century?

Postby John Waller » Fri Jul 18, 2014 3:19 pm

Mochyn wrote:I know that in the Forme of Curie there are recipes that incorpoate air into a mix by pouring from a height, but were there whisks as we know them whether wire or twig? ANy ideas out there?


Whisks of birch twigs were around in viking times and are still used in scandanavia today.


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moosiemoosiegander
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Re: Whisks! 15th century?

Postby moosiemoosiegander » Wed Aug 27, 2014 2:14 pm

I haven't found any primary sources for whisks in the 15th century (but would love to stand corrected). Most later medieval recipes tend to instruct that things be 'drawn through a streynour'. An egg drawn through a strainer basically resembles a lightly beaten egg. Also, most other 14th/15th century recipes I have read don't really need air incorporating into them in the same way that say a modern cake mix or whipped cream would.

I hope that's of help! Which recipe are you wanting to whisk?


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