Egg sizes of yesteryear and today
I have a great Mrs Beetons recipe for Almond Icing. However, as it's a very old recipe and calls for the whites of 4 eggs what size egg should I use. As eggs on the whole have been getting smaller over the years. Yes I can see that egg yolk sizes have been discussed on the site, but not this particular problem that I have.
ALMOND ICING FOR CAKES.
- INGREDIENTS – To every lb. of finely-pounded loaf sugar allow 1 lb. of sweet almonds, the whites of 4 eggs, a little rose-water.
Mode.—Blanch the almonds, and pound them (a few at a time) in a mortar to a paste, adding a little rose-water to facilitate the operation. Whisk the whites of the eggs to a strong froth; mix them with the pounded almonds, stir in the sugar, and beat altogether. When the cake is sufficiently baked, lay on the almond icing, and put it into the oven to dry. Before laying this preparation on the cake, great care must be taken that it is nice and smooth, which is easily accomplished by well beating the mixture.
Best Answer
There is no absolute conversion as egg sizes were not standardized back then. For the USA, not England, the food timeline http://www.foodtimeline.org/foodeggs.html under the section "Egg sizes the USA" (about 1/10th of the way down) starts with (bolding added):
What size hen's egg was used to make a cake in the 1840s? Excellent question with no simple answer. Today's consumers find eggs clearly marked with quality grades in different sizes. In the 1840s, many consumers found eggs under the chicken in the family coop. Pre-industrial American cook books regularly acknowledge the relationship between fresh eggs and best product but are silent on size. Cook books focus on identifying "good" eggs, proper storage, and preservation techniques. In those days, the size of chicken eggs depended upon breed, feed, season and cooping conditions.
Recreating old recipes with modern products always poses special challenges. When eggs are on the shopping list, think small or medium.
The section continues with various extracts describing approximate weights and other commentary.
From the above, I would go with Dorothy's comment and use medium, starting with two or three and adjust for consistency. Don't forget to weigh what you use so that you can repeat your success with any eggs.
Pictures about "Egg sizes of yesteryear and today"
Did eggs used to be smaller?
Gloria H.: Eggs have not really gotten larger, but I know what you mean \u2014 they seem bigger than years ago. Large eggs are just more commonly used today than small ones, so continue to use them in recipes as usual.Why are eggs smaller now?
The widespread closure of restaurants and hotels due to COVID-19 has scrambled consumer demand for eggs, pushing smaller ones into grocery store coolers and leaving liquid and processed products to pile up in storage.What caused the difference in the sizes of the eggs?
Egg size is related to the age of the hen -- as a hen gets older, she lays larger eggs. Eggs are sorted at the grading station based on weight, not circumference, and packaged accordingly into the following sizes: pee wee, small, medium, large, extra large or jumbo.What are the different sizes of eggs?
The USDA outlines six weight classes for consumer grade shelled eggs: peewee, small, medium, large, extra-large, and jumbo.- Peewee. Peewee eggs, the smallest weight class, are said to be the rarest size. ...
- Small. ...
- Medium. ...
- Large. ...
- Extra-Large. ...
- Jumbo. ...
- Bonus: double yolks and fairy eggs. ...
- Discrepancies in egg sizing.
HOW TO CLASSIFY EGGS ACCORDING TO THEIR SIZES | DEWEY BALDON | LAYER POULTRY FARMING
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