SC - Candied Ginger

[Elise Fleming]

Greetings! Was it on this list or the Madrone list where someone asked 
about candied ginger?  I found a few things.  There is probably more 
out there but this is what came to hand quickly.

Candied ginger "should" be within period.  It is listed as one of the 
"thinges necessary for a banquet" (the dessert course) by Thomas 
Dawson, 1596, in _The Good Huswifes Jewell_.  I am "assuming" that this 
is in candied form since the other items all have candied variations.

There is a slightly OOP recipe in _The Ladies Cabinet_, 1655.  It is 
#43,  "To candy Ginger."

"Take very fair and large Ginger, and pare it, and then lay it in water 
a day and a night; then take your double refined sugar, and boile it to 
the height of sugar again: then when your sugar beginneth to be cold, 
take your ginger, and stir it well about till your sugar is hard to the 
pan; then take it out race by race, and lay it by the fire four hours, 
then tak a pot and warm it, and put the Ginger in it, then tie it very 
clsoe, and every second morning stir it about roundly, and it will be 
rock-candied in a very short space."

In this recipe the root (race) is not sliced into thin pieces to be 
candied.

Alys Katharine


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================