Eggs Have Fat Burning Power??

I had two hard boiled eggs with my lunch today. YUMMY!


Anyways, I wanted to share with you something interesting I found:

"Two eggs with yolks included for Lecithin, which is a natural fat burner, and give you a lot of protein and energy."
https://www.bestofyoutoday.com/ask-trainer/celebrity-trainer-jackie-warner-shares-her-1-secret-increase-serotonins

So don't be afraid of egg yolks, even though they have far more calories than just egg whites.


HISTORY FACTS:

First, today eggs are sold in cartons of a dozen or half dozen or...

And back in...


[Anglo Saxon England]
Eggs sold in lots of 20 (no price supplied)
---A Second Handbook of Anglo-Saxon Food and Drink, Production and Distribution, Ann Hagen [Anglo-Saxon Books:Norfolk England] 1995 (p. 263)

[Medieval England]
"...ten eggs for a penny..."
---Food and Eating in Medieval Europe, Martha Carlin and Joel T. Rosenthal editors [Hambledon Press:London] 1998 (p. 38)
"Eggs ranged in price from 3 1/2d to 4 1/2 d a hundred."
---A Baronial Household of the Thirteenth Century, Margaret Wade Labarge [Barnes & Noble Books:Totowa NJ] 1965 (p. 82)

[Elizabethan Scotland]
"The only long-term series for the price of butter and eggs, goods that were associated in particular with salse made by the farmer's and cottar's wife, come from the accounts of the St. Andrews colleges...The price of eggs was about 1s.1d. a dozen in the late 1580s, and 62 per cent higher by 1617-21."
---Prices, Food and Wages in Scotland 1550-1780, A.J.S. Gibson and T.C. Smout [Cambridge University Press:Cambridge] 1995 (p. 200)
[NOTE: chart illustrating eggs (mean price per dozen, St. Andrews University 1587-1780 appears on p. 224.]

[18th century America]
"...a dozen eggs for 3 pence..."
---Martha Washington's Booke of Cookery, transcribed by Karen Hess [Columbia University Press:New York] 1981 (p. 9)

http://www.foodtimeline.org/foodeggs.html

It's quite fascinating and useful for My Remmington Pirate Series if I do say so myself. And while I'm at it, I thought I would look up a

 17th Century English recipe "egs":

A Boke of Gode Cookery Presents

Cake Bread PERIOD: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658 | CLASS: Authentic DESCRIPTION: A recipe for cake Cake Bread. Take one Gallon of flowre, two pound of Currans, and one pound of butter or better, a quarter of a pound of sugar, a quarter of a pint of Rose-water, halfe an ounce of nutmeg, & half an ounce of Cinnamon, two egs, then warm cream, break the butter into the flower, temper all these with the creame, and put a quantity of yest amongst it, above a pint to three gallons, wet it very lide, cover your Cake, with a sheet doubled, when it comes hot out of the Oven; let it stand one hour and a half in the Oven.

http://www.godecookery.com/engrec/engrec46.html

Will you try to make that?

I might have my characters eat this "Cake Bread" or even make it???