SC - Re: Sugar
Elise Fleming
alysk at ix.netcom.com
Mon Jul 6 05:50:05 PDT 1998
Adamantius wrote:
>Oh, another little snippet. Some sugar paste recipes call for the
>paste to be kneaded and rolled out with some rice flour to keep it
>from sticking to the marble, don't they? I have no idea about
>comparative percentages, but the final product would contains some
>starch, just as it would if using modern confectioners' sugar.
Off the top of my head, I can't recall any of the _period_ ones that
say that. It might be that a) it was assumed you'd do so to prevent
sticking; b) no one thought of it and didn't do so because they made
the paste relatively non-sticky; c) this was a later addition OOP; d)
they used more powdered sugar (see below) e) Alys can't remember well.
Now, I _should_ hop up from the computer and flip through some of my
books but... I'm in the middle of double-checking the Pennsic schedule,
so I will postpone it. Rice flour would be a logical addition but what
_I_ do is sprinkle additional powdered sugar on the board when it gets
sticky. Without looking at my cookery books, I would hazard that this
might have been done during period rather than using rice flour. In
fact, I seem to recall (now that the brain cells are activating) that
someone mentioned _not_ to use starch because that ruined it. Which,
then, would imply that some people _did_ use starch. I gotta go look
this stuff up!
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".
============================================================================
More information about the Sca-cooks
mailing list