SC - Hauviette's Confits

[Liam Fisher]

>I believe it is Hugh Platt who speaks of caraway or coriander seed
>confits reaching the size of peas. However, the process as described in
>Ms. Harl. 2378, and also in Platt's "Delightes for Ladies" (1609) calls
>for not so much a syrup as for gently melted sugar, a completely
>anhydrous sugar syrup, which dries almost instantaneously as it cools.


Could someone post (or repost) the recipe?  I'm curious and I want to play 
with it, I'm wondering if it isn't more a function of what stage the sugar 
as been brought to than anything else?

>I've never been able to get them very large either, though, as once they
>reach a certain size (about that of Grape Nuts cereal -- you know, the
>stuff Madeline Pellner Cosman makes frumenty out of) the extra sugar
>seems to break off and form seedless confits of its own. Very strange.

Sugar is fun, it has weird properties at the various stages. I'd need to see 
the recipe (original too, if I need translation help, I'll ask)
and play with it for a bit to see how it can be done and then post my 
results here of course.

Cadoc
- -*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
Cadoc MacDairi, Mountain Confederation, ACG

" The autumn air thickly fills my lungs so sweetly
  Reminds me of her smoky breath with wine
  And this boquet of maple and oak leaves..."

            Type O Negative -- "Creepy Green Light"

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