SC - Re:Sugar Paste
Elise Fleming
alysk at ix.netcom.com
Wed Jun 16 08:55:49 PDT 1999
Lord Voldai asked if the Form of Cury stuff was "a hard crack clear
sugar candy". I would guess that it was. Here's the recipe from the
Andalusian cookery book ("Cast Figures of Sugar"):
"Throw on the sugar a like amount of water or rosewater and cook until
its consistency is good. Empty it into the mould and make of it
whatever shape is in the mold, in the places of the "eyebrow" and the
"eye" and what resembles the dish you want, because it comes out of the
mould in the best way. Then decorate it with gilding and whatever you
want of it. If you want to make a tree or a figure of a castle, cut it
piece by piece. Then decorate it section by section and stick it
together with mastic until you complete the figure you want, if God
wills."
I have modernized some of the spelling, but here is the recipe from
Curye on Inglysch: #13, Goud Kokery, "To make sugar 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 thi suger between thi fyngers and thi thombe,
and if it parte from thi fynger and thi thombe than it is inow sothen,
if it be potte suger. And if it be fyner suger, it will have a litell
lower decoccioun. And sete it than fro the fyr on a stole, & than
stere it evermore with a spature till it tourne owte of hys browne
colour into a yelow colour, and than sette it on the fyre ageyn the
mountynance of a Ave Maria, whill evermore sterying wyth the spatur,
and sette it of ageyne, but lat it noght wax over styfe for cause of
powrynge. And loke thou have redy beforne a fair litel marbill stone
and a litell flour of ryse in a bagge, shakying over the marbill stone
till it be overhilled, and than powre thi suger theron as thin as it
may renne, for the thinner the palten the fairer it is. If thou willt,
put therin any diverse lfours, that is to say roses leves, iolet leves,
gilofre leves, or any other flour leves, kut them small and put them in
whan the suger comes first fro the fyre. And if thou wilt make fyne
suger plate, put therto att the first sethying ii unces of rose water,
and if ye will make rede plate, put therto i unce of fyne tournesole
clene waschen at the fyrst sethyinge."
The hint as to the proper temperature of the sugar is to draw it
between the thumb and finger. Since this is fairly long, I will send a
subsequent post with some information I've compiled on the different
stages/temperatures of sugar.
Alys Katharine
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