Subject: Re: SC - Need help redacting candy recipe

[Robin Carroll-Mann]

And it came to pass on 6 Dec 99,, that Jennifer Rushman wrote:

>      Another option to be considered would be meringues.  That was my
> impression when first reading the description of the recipe.  I don't
> know if meringues are period or not but they are one of my favorites,
> esp around Christmas.
[snip] 

As I said in another post, my semi-successful experiment tonight 
resembled firm meringues.  According to Larousse, meringues were 
invented by a French pastry chef in 1720.  Melindres are meringue-like, 
but have a much higher proportion of sugar to egg white.  The recipes for 
meringue cookies I found on the web contained only about 1/4 to 1/3 
cup of sugar per egg white.  Then again, meringues are intended to be 
dropped by spoonfuls, not rolled into shapes.

And while I think of it, does anyone know what "cook them in an oven 
with a basin" means exactly?  I assume it means to bake the melindres 
with an inverted basin over them.  What would that achieve?  Lower the 
heat?  Increase it?  Protect the melindres from excess browning or from 
being soiled by cinders?

> ---
> Lady Clare Hele, Barony of Windmaster's Hill, Atlantia

Windmaster's Hill hosted a wonderful bardic circle at Pennsic; I enjoyed 
the tales and the hospitality very much.


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