Re- SC - candied cinnamon
Mark Harris
mark_harris at risc.sps.mot.com
Sat Nov 8 23:42:52 PST 1997
Mark Harris wrote:
>
> I bought several sticks of cinnamon at the grocery tonight with the
> idea of trying to sugar them as was mentioned here in the past week.
> Can someone quote me the period recipe and perhaps a redaction for
> doing candied cinnamon? While a referance to a period recipe would
> be good, I don't have many of the books often quoted here, yet. Has
> anyone tried this?
Adamantius replies:
Not me...again, the comparative unpleasantness of crunching down on a
stick of cinnamon, at least compared to some of the other things that
have been confited in period, leads me to suspect some other process
would be preferred.
>>>>>
This was my initial thought too. But maybe the crunchiness is tempered
by candying the cinnamon. However, this is why I asked if they were
really sugaring the cinnamon sticks or the powder. Alys then answered:
Date: Mon, 3 Nov 1997 19:06:23 -0600 (CST)
From: alysk at ix.netcom.com (Elise Fleming )
Subject: SC - Re: Candied Ginger
I wrote:
> Thomas Dawson (1596) has it as part of the banquet (dessert) course.
>My assumption is that the candied version was used as a confection
>just as candied cubebs, cinnamon, nutmeg, anise and coriander seeds,
>etc. were used.
Stefan li Rous responded:
>I can see candied ginger. I've had that. A bit sharp but reasonable.
>Cinnamon, I can also see. Cinnamon and sugar go together. Are we
>talking about the powder scraped off the bark or the bark itself?
The cinnamon should be the cinnamon sticks. There are, I believe,
paintings of them (longish, knobby, white things) in some of Clara
Peeters paintings in the early 1600s.
Alys K.
<<<<<<<<<<<
Guess I may just have to try it and see what happens.
Stefan li Rous
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list