[Sca-cooks] The purpose of SCA-Cooks from Isabella de la Gryffin and a Culinary Question
Jadwiga Zajaczkowa / Jenne Heise
jenne at fiedlerfamily.net
Wed Sep 19 16:55:14 PDT 2007
> SO, that being said, Here's a culinary question I've been pondering:
> Could anyone recommend some good sources for period confectionary? I'm
> willing to start with marzipan, but I'd like to move past that. And, is cane
> sugar period?
*giggle* Cane sugar is pretty much the only processed sugar period for
Europe. :)
Me, I'd suggest _Banquetting Stuffe_ even though a good deal of it is
post-period, just to revel in.
Moving past marzipan, your next option is sugar plate. Marzipan and
sugar plate-- the two major confectionary forms of our period. :)
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"I thought you might need rescuing . . . We have a bunch of professors
wandering around who need students." -- Dan Guernsey
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