SC - The great Christmas pudding experiment. And quinces! [Partial OOP]

[Philip & Susan Troy]

And it came to pass on 6 Dec 99,, that alysk at ix.netcom.com wrote:

> Hi, Brighid - Yes, I'm here but I get the digest (and only log on after
> work) so I'm well behind you all.

Thank you for responding.

> I was going to ask about the
> proportions, also, as Gretchen did. I agree with you that "una clara de
> huevo fresco" would indicate one egg, and that "una libra" would be one
> pound.  I'd probably grind up the sugar as finely as possible in a mortar
> or blender.

A minute or so in the Cuisinart produces a fairly fine product, I've 
discovered.  I would try confectioner's sugar, but the cornstarch in it 
adds an extra complicating factor.

> As someone else noted, the sifting is probably to be sure the
> sugar is finely ground.  It's probably difficult to tell if  there is a
> scribal error anywhere in the recipe.

> Since you know that one egg white and one pound of finely ground sugar are
> too stiff and won't let you form spirals, how much of a pound to one egg
> white _would_ let you form the spirals?

It seems to vary from batch to batch, and I'm not sure what makes the 
difference.  So far, anything from 8 to 13 ounces.
 
> Alys Katharine, overworked in the modern world

Thanks for taking the time to comment.  I had originally thought of this 
recipe as a baked dessert, but now I'm seeing that it's really closer to 
confectionary, which is terra incognita for me.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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