SC - 13th-Century Andalusian Sugar Candy
Kathleen M Everitt
kathe1 at juno.com
Mon Sep 15 20:35:17 PDT 1997
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
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