SC - Re: White Gingerbread, Gums Tragacanth and Arabic

[Sue Wensel]

>Oops!  You're right...commercial marzipan is the sweet one.  There are 
>a number of ways to make one's own, mostly time-intensive.  Having a 
>food processor helps.  I have a file I can send you via private e-mail 
>if you want.  It's basically the same article I sent in to TI a few 
>years ago.  I've found that grinding the almonds in small amounts and 
>then re-grinding at least twice more makes a smoother paste, but I have 
>not been able to duplicate modern paste just because their grinders 
>really do mash down the almonds.  I often wonder just how "smooth" 
>medieval almond paste was compared to what I can get from the 
>processor.  They had plenty of time and lots of muscle power.

>Alys Katharine


Please send it to the entire list.  I know I am interested in it too!!

Derdriu
swensel at brandegee.lm.com