SC - payn ragoun

[Ian van Tets]

Hello!

I perhaps should have mentioned when discussing my reason for digging 
further withthe payn ragoun recipe that I had also noticed that the 
writer of Forme of Cury is very careful about putting commas and/or 
ands between ingredients, and this was the only place I had seen 
where he didn't, which implied to me that 'thriddendele' actually 
referred to the pine nuts, rather than being a separate ingredient.

To answer Ras:  I didn't increase the ginger.  I just thought, having 
made it, that perhaps it should be (but then I generally double or 
treble the ginger in gingerbread anyway).

Last time this was made, using Black's redaction (ie. with the 
breadcrumbs) we had to eat it with spoons because either the 
breadcrumbs (unlikely) or the honey made it so soggy.  I had also 
been told that other things made by other people with honey had this 
effect too.

What exactly does clarifying (as per the original recipe) do to 
honey?  Is it the same as mondern clarification?  Would it remove 
enough impurities that the honey would behave like sugar?

Cairistiona (still feeling sick from her 2 small pieces - sugar 
doesn't agree with me either, but the recipe had caught my interest)
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================