SC - Fwd: [tudortalk] Recipe

[Seton1355 at aol.com]

- --part1_0.ab0c019.253d053d_boundary
Content-Type: text/plain; charset="us-ascii"
Content-Transfer-Encoding: 7bit

Passing this along from my Tudor list.
Phillipa Seton

- --part1_0.ab0c019.253d053d_boundary
Content-Type: message/rfc822
Content-Disposition: inline

Return-Path: <errors-5968-14911-seton1355=aol.com at onelist.com>
Received: from  rly-zb05.mx.aol.com (rly-zb05.mail.aol.com [172.31.41.5]) by
	air-zb04.mail.aol.com (v62.10) with ESMTP; Mon, 18 Oct 1999 16:37:43
	-0400
Received: from  onelist.com (pop5.onelist.com [209.207.164.143]) by
	rly-zb05.mx.aol.com (v61.13) with ESMTP; Mon, 18 Oct 1999 16:37:28
	-0400
Received: (qmail 6029 invoked by alias); 18 Oct 1999 20:37:24 -0000
Received: (qmail 5990 invoked from network); 18 Oct 1999 20:37:23 -0000
Received: from unknown (209.207.164.239) by pop5.onelist.com with QMQP; 18
	Oct 1999 20:37:23 -0000
Received: from unknown (HELO besson.vip.uk.com) (194.176.202.250) by
	mta1.onelist.com with SMTP; 18 Oct 1999 20:37:23 -0000
Received: from modem-25-24-60-62.vip.uk.com ([62.60.24.25] helo=x5y3y8) by
	besson.vip.uk.com with smtp (Exim 3.02 #2) id 11dJZm-0004HE-00 for
	tudortalk at onelist.com; Mon, 18 Oct 1999 21:40:15 +0100
Message-ID: <00c701bf19a8$ca80c4e0$19183c3e at x5y3y8>
From: "marc.willcox" <marc.willcox at classicfm.net>
To: "Tudor" <tudortalk at onelist.com>
Date: Mon, 18 Oct 1999 21:38:45 +0100
MIME-Version: 1.0
X-Priority: 3
X-MSMail-Priority: Normal
X-Mailer: Microsoft Outlook Express 4.72.3110.1
X-MimeOLE: Produced By Microsoft MimeOLE V4.72.3110.3
Mailing-List: list tudortalk at onelist.com; contact tudortalk-owner at onelist.com
Delivered-To: mailing list tudortalk at onelist.com
Precedence: bulk
List-Unsubscribe: <mailto:tudortalk-unsubscribe at ONElist.com>
Reply-to: tudortalk at onelist.com
Subject: [tudortalk] Recipe
Content-Type: text/plain; charset="us-ascii"
Content-Transfer-Encoding: 7bit

From: "marc.willcox" <marc.willcox at classicfm.net>

Dear all,

Here's a nice thing.
In the Tudor article in the local newspaper, they've printed the following
recipe for "Tudor Sugar Work", which I thought someone with more kitchen
skills than myself might like to try.

"One of the culinary skills you will see demonstrated in the Tudor Kitchens
is the elaborate art of sugar work.  You too can try your hand at this skill
with the recipe below:

Measure 5ml (1 tsp.) of lemon juice and 10ml (2 tsp.) of rosewater into a
small bowl and stir in 2.5ml (1/2 tsp.) of gelatine. Place the bowl inside a
larger bowl of hot water and stir until the mixture is completely dissolved.

Lightly beat half a small egg white and stir this into the mixture. Measure
out 350-450g (12-16oz) of icing sugar and add a little at a time until a
dough is formed. Turn this out onto a board sprinkled with icing sugar, and
knead until it is really smooth.

Wrap the sugar in food wrap, or place in a bowl and cover with a damp cloth
to prevent a hard crust forming before it is used.

Once the paste is made it can be coloured, rolled out, moulded or stamped to
create an array of intriguing edible decorations. See what wonders you can
create!"

There you go. Have fun.

Marc.

- --------------------------- ONElist Sponsor ----------------------------

   GET PAID TO SHOP! FREE SOFTWARE GETS YOU UP TO 25 PERCENT CASH BACK!
DASH turns the Web into a virtual mall where you never pay retail at
more than 75 of the best merchants online. Comes with $50 in free coupons. 
<a href=" http://clickme.onelist.com/ad/dash3 ">Click Here</a>

- ------------------------------------------------------------------------

- --part1_0.ab0c019.253d053d_boundary--
============================================================================

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".

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