SC - Hauviette's Confits
LrdRas at aol.com
LrdRas at aol.com
Fri Oct 1 20:27:51 PDT 1999
In a message dated 10/1/99 10:49:26 PM Eastern Daylight Time, troy at asan.com
writes:
<< I've never been able to get them very large either, >>
Not to worry. :-) If commercial sources for these things can be found then it
is perfectly OK to purchase them ready made. Scully says that modern the
dragees (spiced rock sugar things, candy coated almonds, and candy coated
spices) that are commercially available today are not significantly different
from those made and sold commercially in the middle ages. Only the wealthiest
AND largest of households would have made their own anyway. There is a good
section on this in Early French Cooking.
As with many things we try to do ourselves in this field of study, our period
equivalent would have merely went to the 'store' and bought it.
Mustard and ketchup are bought ready made by the large majority of people in
the current middle ages. Sauces, epices de chambres (Chamber spices), and
dragees among other things would have been bought by the majority of folks
back then.
Knowing this is especially helpful when we can find items commercially
available today that are, for all intent and purposes, the same things
available commercially to the average medieval person that we seek to
emulate :-)
Ras
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