#mammy is teaching me how to bake

[magicmalcolm]

Cake Bo$$ in Training. 🍰

[jellidecoffee]

Luke x Child Gn Mc AU Fluff

Soo what it said in this AU Mc is like luke that is transported to the Devildom. Mc os half human half Grimreaper/Angel of death, And thair both 12 year olds

Ok lets get into it and Mc is Thirteen's Cousin

And i think everything will be In Thirdperson P.O.V'S :)

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Thud!

A Loud thud can be heard from the kitchen So Mammon quikly ran to the kitchen from the Royal Library. To see Luke with Mc Cleaning up Luke's scrap soon Barbados with Diavolo Arrived.

Oww!! Its fine you will be aright luke, Mammon starts to clean up the flour thats all over the kitchen, What happend Diavolo questioned, Well me and Luke were getting ready to bake a cake for someone special Mc Answered Yeah! Luke continued. Ohh Diavolo said well Why wont we help Right Barbados! Please?! Please can be heard by the 2 while Mc picked up the cotton that was covered by small amounts of blood and medicine. Ok my Lord i guese We can Have a break untill the next meeting from the high ranking Reaper's

Wait will Mommy and Unkle William be thair!?!! Yes Mc Mammon Answered in a happy tone Yay!!!! Luke you finaly Going to meet Mommy Yay! Luke cheered.

Well then lets get started Mammon said holding a jug of water

While Barbados Teached Luke how to properly  How to mesure the ingredients. Mc,Diavolo and Mammon carrying you to reach some of the needed seasoning and Pipe-ing Tube's

Time skip the Cake Needs more deco but sady

Barbados and Diavolo left for the meeting with mammon.

five mins Ago

Hey mr mammon can you please give this letter for mommy so she know am allright me and Luke were going to stay here and decorate it more! Ok then Mc ill give it to your Mommy.

Thank tou verry much mrammon meet you back at hol later! Ok but dont forget your syth ok. OK!!

Time skip

You and luke were at the Lord diavolo's garden sitting down on the purple grass(cuss why not i love purple) until Luke's head got to your lap.  Hey Mc whats going to happen when this exchange program ends i wont like to go bake without you, Hmm me too it will be so boreing well were going to still meet right Mc said YEAH! Said by A verry happy Luke

Mc!!! Grell yelled Mommy ( grell is from black butler so dont jugde me i love grell Jelli Stop Simping for mommy!! And continue▪︎^▪︎ OK OK  MC No need to shout Damm like a chuwawa.grell is Gender-Nuetral ^>^ )

Come on mc we have to leave for a week becouse of you dutys verry sorry sweety (yes this has happend before) its ok mammy this is Luke!! Ohh so your the boy who they talk alot about you take good care of them ok Ok! Luke stated

MOM!!! •//W//• well umm Call me grell darling!

Well we made cake if you want some! Ohh you and Mc baked !! Actualy no mammy. Lord diavolo Barbados and Mammon Helped!! That amazing well it wont be a bother to have a little snake before we leave.

Time skip brought be my dislexia

Well it time to go before Willam scoldes us again and Luke the Cake was a One of a kind

Its Verry Amazing good job well say your good bye's Mc ill be waiting on the manhor

Well bye luke they kissed Luke on thair cheak

I-i Bye M-MC 

BYEEEEEEEEE!! AS mc hoped into the gate

Luke was trying to proses what was happening but still cant mammon found Luke and was confused on why Luke was a tomatoe.

Well this is a fluff might add a new one to this one tho well bye bye

[autodidact-adventures]

Culinary History (Part 27): Egg-Beaters

The fact that eggs can be used as a raising agent in baking was discovered during the Renaissance.  Previously, cakes (when made at all) used ale barm or yeast for this purpose, which made them taste rather yeasty, and have a bread-like texture.

Now, cooks could produce a wide variety of sweet dishes, with air as the primary component.  Pillowy cakes with a much lighter sponge were made.  The Elizabethans had yellow and white tarts (made from beaten yolks & whites respectively), sweetened with sugar & cream. Syllabub – a dessert made with wine, cream and egg whites – was very much in fashion.

Lemon syllabub.

The banqueting course after a feast often included “a dishful of snow”. This was made by frothing up many egg whites with cream, sugar and rose-water; it was then piled on a platter.

But the new discovery was not accompanied by any technological innovation to do it.  So cooks and servants toiled away, wearing out their arms to beat the eggs for the grandees.  This was the norm, of course, for no-one cared for the comfort of servants.

Le Ménagier de Paris, an advice book from 1393, gives a pancake recipe.  These are the instructions:  Get a quart-sized copper pan, and melt a large quantity of salted butter in it.  Take eggs, some “warm white wine” (we would use milk) and “the fairest wheaten flour” and beat it all together “long enough to weary one person or two”.  When one person was worn out, the next took their place.

Eggs raise a cake because the stable protein foam holds the bubbles together as it cooks.  For this to happen, the protein molecules must partially unfold (upon contact with the air), and re-form as an air-filled lattice, or “stiff peaks” as we say.  This was very hard work back then, because they didn't have the balloon whisk that we do now.  It is possible that some households made their own versions of our whisk – an illustration in The Opera of Bartolomeo Scappi (1570) looks rather like one – but none have survived.  If they did exist, they certainly weren't common.

The usual tool for whisking eggs was a birchen rod - a bunch of stripped twigs (occasionally feathers), tied together.  The twigs were usually birch, and this twig bunch was used well into the 1800's.  The benefit was that they could flavour the cream or egg whites.  Some recipes taslk of tying the twigs together with peach branches, or strips of lemon peel.

But they were very slow.  A 1654 recipe by Joseph Cooper, “chiefe cook to the late king”, says that beating eggs for pancakes will take 30min or more.  Mary Eaton (early 1800's) advises that it will take THREE HOURS to beat the egg whites enough for a cake.

And to make matters worse, superstition said that the eggs had to be beat in the same direction the whole way through.  This superstition may have come about because it was so difficult to get the froth, and they were worried about not achieving it.  Some believed that on damp days, the egg whites would become bewitched, and not get stiff enough.

But the birchen rod was better than a lot of other tools used for beating eggs.  Some cooks used a spoon, or a broad-bladed knife – neither gave much traction.  Forks became common from the late 1600's onwards, and of course were much better.  A really gross method was to wring the egg whites repeatedly through a sponge.  And it was a pretty useless method as well.

At the end of the 1600's, the moliquet or chocolate mill arrived in Britain.  It was made of wood, and is still used in Mexico & Spain for foaming hot chocolate.  It consists of a long handle and a notched head (rather like a water mill), and is spun between the palms of the hands.  At this time, they begin to appear in the inventories of large country-house kitchens, probably to whip eggs as well as froth chocolate (which was the new fashionable drink).  Even as late as 1847, an American cookbook mentions the moliquet as an alternative to the birchen, for whipping cream.  But even the moliquet was labour-intensive and not as good as the balloon whisk.

A modern moliquet.

Sugar was a problem, too.  Most recipes with egg whites also included sugar, or rather, double-refined sugar.  It wasn't until the late 1800's that sugar began to be sold ready-ground, and customers could choose between granular, caster and icing sugar.

Sugar was sold in a lump or loaf – a cone-shaped block weighing 5-40lb (2.3-18.1kg).  It was “nipped” into small pieces with sugar nippers.  But for cooking, it had to be pounded (in the mortar) and then sieved through a series of sieves, gradually getting finer. Like the mortar and pestle, colanders & sieves have changed little over the centuries.

In 1874, the chef Jules Gouffé described what was involved in processing sugar.  This is how he made granulated sugar, which was sprinkled onto sweet pastries:

Procure three sifters or colanders, one with holes 3/8 inch in diameter, another with holes ¼ inch in diameter, a third with holes 1/8 inch, and a hair sieve.

Chop the sugar into pieces with a knife, and break up each piece with the end of a rolling pin, being careful not to grind any of the sugar to powder as this would take away the brightness of the remainder.

Then, the sugar is sifted through each sieve, ending with the hair sieve. Gouffé complains that not everyone does the full process “owing to its being rather...troublesome”, instead pounding it in a mortar without sieving it.  He regrets such laziness, saying that mortar-pounded sugar lacks the brightness of sugar sifted “the old-fashioned way”.  He is of course also regretting the decrease in kitchen staff & the lack of armies of servants who are expected to wear themselves out for the rich.

The “technological conservatism” of food-processing equipment is part of this issue.  Cookbook-writers wrote for people who didn't do the work themselves, but took credit for it.  In their eyes, there was no need for technological innovations in the kitchen, if there were servants to do it for them (or a wife in poorer households).

It was really only after the Industrial Revolution that things began to change, due to the changing labour situation, and factories that could mass-produce cheap metal objects.  The term “labour-saving” was first used in 1791, in a manufacturing context.  It was another half-century before the concept was used for the kitchen.

In the 2nd half of the 1800's, the US was suddenly flooded with various types of “labour-saving” kitchen devices, including apple-corers, cherry-pitters, coffee-mills, potato-mashers, and raisin-seeders.  Many were cheap and made of tin, and many were heavy pieces of equipment, meant to be clamped to the kitchen table (like mincing machines).  And there were so many egg-beaters.  Hundreds and hundreds of varieties of them.

From 1856-1920, 692 patents for egg-beaters were granted in the US (east coast only?)  In 1856, only one was issued; in 1857, only two; in 1858, only three.  But in 1866, 18 patents were granted.  The 1870's 1880's and 1890's were the worst for it.  Designs included jar-shakers, tin-shakers, ratchets, and the Archimedes – a sort of up-and-down mixer, based on the Archimedes screw used in shipbuilding.

An Archimedes egg-beater.

Late 1800′s egg-beaters.

Most were no good at all.  Wooden handles fell off, and tin handles stained your hands black.  Some were made of “whirligigs” inside a tin cylinder, which was great until you had to wash them, and they were too big to whip small quantities.

The Williams' Egg Beater, patented on May 31st, 1870, was one of the first egg-beaters to make it past the novelty stage.  It was known as the Dover, and it set the basic form of the cheapest hand-operated egg-beaters, using two whisks instead of one.  The earliest Dover egg-beaters consisted of two bulbous beaters, and a rotary wheel to turn them.  The inventor was Turner Williams (Providence, Rhode Island), and he said that the advantage of his invention was the “very peculiar shearing action” which resulted from two wheels revolving in opposite directions, in the same space and at the same time.  This was the first egg-beater to have that happening.

1870 Dover egg-beater.

The Dover was an immediate success.  “Dover” became the generic term in America for an egg-beater.  A 1891 advertisement says to look for “DOVER” on the handle, because “NONE OTHERS ARE GENUINE”. The 1883 book Practical Housekeeping informs the reader that the Dover is “the best in the market”.

Marion Harland, a cookery writer whose real name was Mary Virginia Terhune, also praised the Dover.  In 1875, she wrote that “egg whipping ceased to be a bugbear to me” the day she bought one, and that she wouldn't sell it for $100.  A portable egg-beater cost about 10-25c at that time.

Light, portable, rapid, easy and comparatively noiseless, my pet implement works like a benevolent brownie.  With it I turn out a meringue in five minutes without staying my song or talk.

Harland was born in 1830, in rural Virginia, one of nine children.  Her mother did little cooking: the task was left to “black mammies”. Harland was more active in the kitchen, and she believed it was her calling to master the role of “homemaker”.  After she married, she decided to teach herself and her cook, to increase their skills in the kitchen.  In 1873, she published the results in Common Sense in the Household. It sold 100,000 copies.

In the book, Harland assumes that her readers will have a cook, but one who will need a lot of guidance.  At this point, middle-class American women usually only had one cook, so they also worked in the kitchen.  Harland writes about her servant Katey in a very patronizing way.

The egg-beater boom coincided with a period in American cuisine when desserts at respectable tables were very much aerated.  Apple snow, orange snow and lemon snow each required four egg whites, whipped to a “standing froth”.  The Orleans cake needed 6 eggs beaten light, and the yolks strained; the Mont Blanc cake needed 6 very stiff egg whites.

Charlottes, creams, muffins, syllabubs, trifles, waffles, whipped frostings, and of course meringues – all these needed highly-aerated eggs (the yolks were beaten to a cream, and the whites to a fluff).  They were important to a housewife's reputation, and even though her cook did most of the work, Harland took credit.  She criticizes her friend for not having been “alert” that her cook wasn't beating her eggs properly, with “half a dozen strokes of the wooden spoon”.

So the new egg-beaters were welcomed by middle-class housewives, who wanted to get more air into their eggs, and more work out of their servants.  And to those who didn't have servants, they could feel that they weren't really doing much work, even when they were.  A Holt-Lyon egg-beater (similar to the Dover one) in 1901 was advertised with the claim that its unique “flared dashes” could “instantly tear the eggs into the minutest particles”; it could beat “eggs lighter and stiffer than the best hand whips in one-fourth the time.”

But the new egg-beaters weren't very labour-saving at all, really.  The Dover egg-beater (and others like it) needs both hands to use, so you can't hold the mixing bowl.  The paddles sometimes jam in one place as they rotate, or rotate too fast.  They often slip around in the bowl and spatter mess everywhere.  The Dover promoters claimed that it could beat 2 egg whites in 10sec, but this is nonsense – it would take minutes, not seconds.

Many people invented egg-beaters that (supposedly) fixed these problems, but they only created new ones.  Some inserted the paddles into an attached jar/bowl so that the bowl wouldn't slide around, but you could only use it for small quantities, and the bowl attachment was just one more thing to wash up.

Some beaters tried to fix the problem of needing two hands.  A 1902 Roberts egg-beater was a type of Archimedes whisk, and its advertisement claimed it was “A New Idea in Egg Beaters”.  It was “the only automatic beater made that works with one hand...simply press on the handle and release.”

This was a good idea, but as usual, there were other problems.  The one-handed beaters (their mechanisms including wire whirls, springs, and discs like potato-ricers) took ages to beat the eggs, and could malfunction if you tried to speed them up.

There was also a family of water-operated egg-beaters, which you hooked up to the new running water that was appearing in American homes.  A World Beater advertisement proclaimed, “Turn the Faucet and it Starts!”

Water-powered egg-beater (1924).

Despite all the effort put into creating new fancy egg-beaters, none of them were better than the French balloon whisk, which had been used since the 1700's by confectioners (only by them?)  The egg-beater boom wasn't really useful, and wasn't really about saving labour & time, just the illusion of it.  Cooks had started to rebel against tired arms, and they could feel that the manufacturers were on their side in this.  But their arms would only get a rest with the advent of the mixer and food processor.

Glass jar turbine egg-beater (1930′s.)