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Food & Cooking

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In the 17th century, cooks discovered that beating egg whites in copper bowls gave body and quantity to thrilling new foams which they might set as meringues and soufflés. Not a lot earlier, a really brilliant cook labored out the way to substitute a sheep’s abdomen with a floured cloth for boiling puddings – hello hasty pudding, Christmas pudding, Sussex pond pudding and that whole British repertoire of merry stodge. And a few years later, Denys Papin demonstrated the “digester” or proto-stress cooker, turning bones to pap in hours.

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