SC - Period cookshop at Pennsic?

[david friedman]

OK,
Well, I personally would have taken the recipe as written, unless there was a
translation or scribal error. Sounds good, I happen to have a bag of semolina, egg
whites and heavy cream, so now when I get some time this week I may have a go at
playing with it myself. I also have some beanpaste in the freezer, and can try it
both ways. I think that since the bean paste is made with sugar [it was for a batch
of dessert sesame dumplings] with the sugar and syrup it may end up jaw-wrenchingly
sweet.
margali


> > Bean paste as in my homemade adzuki paste that I use to fill dumplings?
> > or something like cooked and pasted soybeans?
>
> I'm not sure.  Paul responded that they substituted semolina flour for the bean
> paste as they felt that that is what the original recipe really wanted...they
> only specified bean paste as they may not have been able to get durum.  Also, he
> said that they were not able to get the bean paste to work properly when they
> tried it.  But yes, I would assume that it would be the same bean paste as was
> used to stuff buns, etc.