SC - tripods, and the like.
jeffrey stewart heilveil
heilveil at students.uiuc.edu
Sun Jun 28 16:36:47 PDT 1998
>>3. I can "specialize" to some extent. Right now, I'm on a candy-making
>>kick. It's kinda hard to turn that into a complete feast.
>
> Course you can. Advertise it as a medieval candy-fest and I can
>guartunee that there would be a few bookings. It might not have the
>attendance of Pensic, but it would be - interesting- to see.
>-Sianan
>
>******************************************************************************
>Marina Denton
>sianan at geocities.com
>
Well, let's see here... Looking through some of my recipes I find:
To make Collops like Bacon of Marchpane.
Take ome of your Marchpane Pate, and work it in red Saunders till it be
red, then rowl a broad heet of white Pate, and a heet of red Pate,
three of the white, and four of the red, and o one upon another in mingled
orts, every red between, then cut them overthwart, till it look like
Collops of Bacon, then dry it.
A Queen's Delight or The Art of Preerving, Conerving and Candying,
printed for Nathaniel Brook, 1654.
and...
A most delicate & tiffe ugar pate whereof to cat Rabbets, Pigeons, or
any other little birde or beat, either from the life or carued molds.
Firt diolue Iinglae in faire water or with ome Roewater in the
latter ende, then beate blanched almonds as you woulde for marchpane
tuffe, and drawe the ame with creame, and Roewater (milke will erue,
but creame is more delicate) then put therein ome powderéd sugar, into
which you may diolue your Iinglae beeing firt made into gellie, in
faire warme water (note, the more Iinnglae you put therein, the tiffer
your worke will prooue) the hauing your rabbets, woodcocke, &c. molded
either i plaister from life, or ele carued in wood (first annointing your
wooden moldes with oyle of weete almonds, and your plaister or tone
moldes with barrowes greae) poure your ugar-pate thereon. A quarte of
creame, a quarterne of almonds, 2. ounces of Iinglae, and 4 or 6. ounces
of ugar, is a reaonable good proportion for this tuffe You may dredge
ouer your foule with crums of bread, cinnamon and ugar boiled together,
and o they will eeme as if they were roted and breaded, Leach & gelly
may be cat in this manner. This pate you may alo driue with a fine
rowling pin, as mooth & as thin as you pleae; it lateth not long, &
therefore it mut be eaten within a fewe daies after the making thereof. By
this meanes a banquet may bee preented in the forme of a upper, being a
verie rare and trange deuie.
Delightes for Ladies, by Sir Hugh Plat, 1609.
I'm sure there are others as well, so maybe a "complete" feast _could_ e
made out of candies. But I won't be the one to try it :-)
BTW- if any of the characters come out looking strange on your screen, they
are probably long esses.
Enjoy!
- -Margritte
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Or email us at <mailto:gryphons.moon at mindspring.com>
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