SC - need a wow! dish-What about a castle?

[Tollhase1@aol.com]

We found that a food dehydrator that had a no heat setting worked really
well for drying sugar plate.  This was even at the beginning of this, the
wetest winter in a very long time.

Maeve

> -----Original Message-----
> From: owner-sca-cooks at Ansteorra.ORG
> [mailto:owner-sca-cooks at Ansteorra.ORG]On Behalf Of Elise Fleming
> Sent: Monday, March 08, 1999 4:38 PM
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - Re: Marzipan Mold Material
>
>
> Volodislav wrote:
> >I'd be fascinated to see a chanterelle mushroom mold. They're shaped
> >(actual chanterelles, anyway) like curved paper fans; it doesn't sound
> >like an easy mold to make from metal. Maybe wood?
>
> English recipes list molds of wood, metal, and plaster.
>
> >this is entirely conjecture on my part but.....
> >i remember seeing a recipie (possibly in to the king's taste or to the
> >queens taste) about sugarpaste icing (sugar plate) molded into hollow
> >walnuts with other treats inside, much like a modern british party
> >cracker.   they suggested teh mold be made from alabaster.  and that
> >the sugarplate be baked in the oven i'm guessing on low to dry out the
> >paste.
>
> Sugar paste _was_ made in various shapes, sometimes (as in the above
> example of walnuts) with treats or trinkets hidden in them.  But, to my
> knowledge, they were _never_ put in a oven to dry out.  I tried that
> only once, not having planned far enough in advance to let the items
> air dry, and I figured that the Tudor kitchen would have a nice warm
> oven to sit the items near.  Even at 140 degrees (the lowest my oven
> will go) the item melted and became unusable.  Sugar paste can be baked
> in an oven, as in 17th century recipes for certain jumbles.  In these
> recipes, the sugar paste is wrapped around a "snake" of marzipan, then
> bent into knot shapes.  The sugar paste, on baking, puffs up and
> somewhat loses shape.  It is a lovely, delicate flavor.
>
> > they would have probably used the same for marzipan if they were
> >doing similar moldings with it.  why have to have two sets of molds
> >made?
>
> It could be that one would be more detailed than the other or of a
> different size.
>
> Some molds of wood were made in two or three parts.  Hot sugar syrup
> could be poured into these molds (which had to be pre-soaked in water),
> whirled around the head or rolled between the palms, and then removed
> from the mold, forming a lovely hollow sugar item.
>
> Alys Katharine
>
>
>
>
>
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