Inquisitor’s Historic Cookalong Session: Eggs in 17th and 18th Century Malta

 In TasteHistory

Recognised as a power food, 17th and 18th century cookery books include several egg-based dishes. This product caught the attention of leading European chefs whose imagination highlights the versatility of this basic food. Apart from the traditional boiling, frying and poaching, culinary knowledge about the use of either the yolk or the white of the egg allowed for improved tastes and textures of many products, including the Pan de Spagna or the Meringue for the sophisticated circles.

Heritage Malta’s Inquisitor’s Cookalong Sessions are back on Thursday 18th November, this time focusing on eggs in 17th and 18th century Malta, inclusive of a 1748 meringue recipe. This is an exclusive sensory experience in collaboration with Taste History.

Tickets at €12 per person, and €10 for Heritage Malta members, are available from all Heritage Malta museums and sites, and online on Heritage Malta  website.

For further details, please call 21663731 or visit


Image: wikipedia : Detail from, Luis Eugenio Meléndez, Still Life with Oysters Garlic Eggs Pot and Pan, Prado Museum, Madrid
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