SC - Re: Ave Maria and Sugar Recipe
Elise Fleming
alysk at ix.netcom.com
Wed Sep 23 14:08:17 PDT 1998
Greetings! The thing with digests is that they all seem to pile up
while I'm at work and you guys are writing answers! Anyhow, Cindy
postulated that perhaps 20 minutes was more accurate in the following
recipe:
>13 To make suger plate. Take a lb. of fayr clarefyde suger and put it
>in a panne and sette it on a furneys, & gar it sethe. And asay [th]i
>suger betwene [th]i fingers and [th]i thombe, and if it parte fro
>[th]i finger and [th]i thombe [th]an it is inow sothen, if it be potte
>suger. And if it be finer suger, it will haue a litell lower
>decoccioun.
Now, the above I might guess at 20 minutes since you are boiling off
the water to get the sugar syrup more concentrated. You are getting it
to one of the "thread" stages.
>And sete it [th]an fro the fyr on a stole, & [th]an stere it euermore
>with a spature till it tourne owte of hys browne colour into a
>[3]elow colour, and [th]an sette it on [th]e fyre ageyn [th]e
>>mountynance of a Aue Maria, whill euermore steryng wyth [th]e spatur,
>>and sette it of ageyne, but lat it noght wax ouer styfe for cause of
>powrynge.
Here's the Ave Maria. While I have _not_ tried making this type of
"plate" I would hazard a guess that 20 more minutes might be rather too
much. You have, according to the directions, taken the syrup off the
fire and stirred it to change the color from brown to yellowish. Now
you are putting it back on, but you can't let it get too "stiff" or
thick a syrup, else you won't be able to pour it to form a "plate".
While the syrup would have cooled off with the stirring, would it
really need 20 more minutes? Hmmmph! Makes me want to go try this,
but there's no time!
Alys Katharine
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