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Egg-beater

We have tried five different kinds in Boston, before a large audience and on the demand of an inventor of one, but none could beat eggs as well as a common hand-beater. The whites of the eggs could not be raised with any of the others much more than half as much as with the common one; and besides, could not be beaten stiff.

Many persons do not succeed in making cakes of different preparations in which whites of eggs beaten to a stiff froth are used, because the eggs are not properly beaten.

Any tinsmith can make an egg-beater. It is generally made with tin-wire, but may be made with brass-wire.

With the cut below, as a model, it can be easily made.

The handle a is of tin, into which the tin wires b are fastened and soldered.

Source

Hand-Book of Practical Cookery (1884).

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