SC - Roman Desserts

[Melissa Martines]

     At 12:46 PM 16/02/98 -0800, Rebecca Tants wrote:
     
     >The only completely non-period item (we'll skip lemonade for the 
     moment)
     >was the Almond Cookies.  They were AWESOME, but came from a nice 
     Italian
     >cookbook I have and can't be dated to prior then the turn of the 
     century.
     >They were, however, inexpensive, yummy and a good solution as I got
     >frantic.  (Recipe for those is 11oz almonds, 1c plus 3T sugar, 1/2 t
     >vanilla, 4 egg whites, pinch of salt.  Beat egg whites and salt to 
     stiff
     >peaks, process almonds and sugar together.  Fold almonds/sugar and 
     vanilla
     >into the egg whites, bake at 300 degrees for 30 minutes on greased 
     cookie
     >sheet.  YUMYUMYUMYUMYUM)
     
     
     Rebecca,
     
     I am curious -- which desserts from Apicius were you trying that you 
     had so many problems with during your testing?
     
     In case you are interested (or for future reference), Mistress 
     Rosemounde of Mercia and I co-feastcratted a Roman feast last year 
     which had three desserts which came out very well.  One was simply 
     cottage cheese and honey with poppy seeds (looks weird, tastes great, 
     easy to make) one was simply pears poached in red wine and honey and 
     allowed to soak overnight (there weren't ANY of these left, also easy 
     to make) and the more complicated one was one of the Patinas -- the 
     peach one.  We played with the recipe a little bit until it came out 
     like a peach custard -- very yummy.
     
     I thought your feast sounded really yummy.  I'm glad you kept with the 
     traditional Roman courses -- we did that too and it goes over really 
     well.
     
     THLady Morgan MacBride
     Shire of Glaedenfeld
     Meridies

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