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[Philip & Susan Troy]

Master A wrote:
> H B wrote:
> > 
> > According to _The Medieval Kitchen: Recipes from France and Italy_
> > (Odile Redon et al., Univ of Chicago Press 1998, ISBN 0-226-70684-2),
> > the closing of a meal with "epices de chambre" (parlor spices) or
> > "confetti" (same thing in Italy) was common, a regular part of any
> > feast. 
>
> Candied spices, under the name dragees and confits, are mentioned
> frequently in the 14th-century English recipes from the manuscript
> sources compiled for Curye On Inglysch, as well as Le Menagier de Paris
> (14th century French) and Chiquart's Du Fait de Cuisine (15th century
> Savoyard/French). Harleian Ms. 2378 (15th century, also found in Curye
> On Inglysch under "Goud Kokery") includes a confit (candied seed, not
> all confits are the same) recipe which I think I have somewhere on disk.
> If I can find it I'll post it later.

For strange reasons, I have my copy of Curye on Inglysch here at work...
(thorns turned into "th": yoghs(?) reproduced as "3")

12 To mak anneys in counfyte.  Take ii unc of fayre anneys & put them
in a panne & drye them on the fyr, euermore steryng them wyth 3owre
hand, till thei ben drye.  Put them than owte of the panne into a
cornes and take up thi suger in a ladell the montynance of a unc and
sett it on the fyr.  & ster thi suger wyth a spatyle of tree, & whan
it begynneth to boyle take a lityll up of the | suger betwene th
fyngers & thi thombe, & whan it begyneth any thyng to streme than it
is sothyn inowe.  Than sett it fro the fyre & stere it a lytyll wyth
thi spatyll, and put thin anneys than to the panne to the suger, and
euermore stere in the panne wyth thi flatte hand sadly, euermore on
the bothum, tyl thei parten.  Bot loke thou ster them & smertyly for
cleuyng togedyr.  & than sette the panne ouer the forneys ageyn,
euermore steryng wyth thi hand, & wyth that other hand euermore tourne
the panne for cause of more hete on the othyr syde tyl thei ben hote &
drye.  But loke that it mel no3t be the bothyn.  And al so as 3e see
that it ges ageyn in the bothym, sette it fro the fourneys and
euermore stere wyth 3oure hand, and put on the fourneys ageyn tyl it
be hote & drye.  And in this manere schull 3e wyrke it vp til it be as
grete as a peys, and the gretter that it waxes the more suger it
takys, and put in 3oure panne at ilke a decoccioun.  And 3if 3e see
that 3oure anneys wax rowgh and ragged, gyf 3oure suger a lower
decoccioun, for the hye decoccioun of the suger makys it rowgh and
ragged.  And 3if it be made of potte suger, gyf hym iiii decocciouns
more abouen, and at ilk a decoccioun ii vnc of suger: and it be more
or lesse, it is no forse.  And whan it is wroght vp at the latter
ende, drye it ouer the fyre, steryng euermore | wyth thi hand, and
whan it is hote and drye sette it fro the fyre and stere it fro the
fyre wyth thi hand sadly att the panne bothym til thei ben colde, for
than will thei noght chaunge ther colour.  And than put them in
cofyns, for 3if 3e put them hote in cofyns thei will change ther
colour.  And in this maner schull 3e make careawey, colyandre, fenell,
and all maner round confecciouns, and gyngeuer in counfyte; but thi
gynger sud be cote leke a dyce in smale peses, fowr sqware, and gyf
thi gynger a litill hyar decoccioun than thou gyffes the other sedys.


HTH, etc.

Vika


- -- 
      Victoria Swann * tori at panix.com * http://www.panix.com/~tori
LNH: Lurking Girl * SCA: Vika (Ostgardr) * WB: miri * work: vf at panix.com
   "Commit a little mortal sin, it's good for the soul."  -J. Buffett
     If you spam me, you will be procmailed out of 10,000 mailboxes.
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