SC - 13th-Century Andalusian Sugar Candy

[Kathleen M Everitt]

On Mon, 15 Sep 1997 16:34:45 -0500 (CDT) alysk at ix.netcom.com (Elise
Fleming ) writes:

Cool! I feel a Cooking workshop coming on. Haven't done one in a while.
This sounds like it could get messy. I wonder if I can talk someone else
into hosting it for a change? :-D

Julleran

>Greetings!  Here's the recipe (my translation) from the 13th-century 
>Anonymous Manuscript.  Charles Perry holds the copyright for what is 
>in 
>Cariadoc's _Collection_ but a bunch of us did the initial translations 
>
>from Spanish to English.
>
>"Figures dressed in sugar"
>
>Cast to the sugar a similar amount of water or rose water and cook 
>until its height is good.  Tip it over into the mould and make of it 
>whatever shape is in the mould, in the hidden places and those visible 
>
>and whatever it seems on the dish that you want, because it comes out 
>of the mould in the best way.  Then decorate it with gilt and whatever 
>
>you want of it.  If you want to make a tree or a figure of a castle, 
>cut it piece by piece.  Then decorate it room by room (section by 
>section) and stick it together with mastic until you complete the 
>figure you want, if God wills.
>
>>From this I would assume that moulds of some sort are used.  In 
>England 
>at a later date moulds would be made of wood or plaster.  Wooden ones 
>would be soaked for up to a day and moulds would come in at least two, 
>
>if not three, parts.  Hollow figures were made in England by twirling 
>the mould overhead or in one's hands.
>
>>From this recipe one can deduce that models of castles were made, 
>that 
>trees, furniture, figures were cast or made in some fashion, and that 
>gilding the figures was done.  There isn't any mention here of 
>coloring 
>the figures as there is in _Curye on Inglysch_.
>
>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".
>
>============================================================================
>
============================================================================

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".

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