SC - 100's and 1000's (was Re: upholstery)

[sdrake]

So - I'm confused - I thought that non-pareilles were the small globular
(size of a pin head) multi-colored candies - like tiny dragees.  Then there
are the small round flat candies that look like the holes you get from a
hole punch for paper - they have a texture like necco wafers, sort of - what
are those called??  Then there are jimmies or sprinkles - long and thin and
either multicolored or all chocolate which are kind of soft and are served
on ice cream.  Which of these are 100's and 1000's??

Mercedes

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Sue Clemenger
Sent: Tuesday, August 15, 2000 7:09 AM
To: sca-cooks at ansteorra.org
Subject: Re: SC - 100's and 1000's (was Re: upholstery)


>From the other side of The Great Language Divide....
I've always referred to them as "sprinkles." Also seen them called
"nonpareils."  They show up everywhere here...some kinds of candy have
them on top, they're often an optional topping for ice cream or frozen
yogurt, as a topping for (iced) cookies or brownies or cakes, etc.
They're colorful, although not much taste to them, IMHO.
On the other hand..."fairy bread?"...weird! Is this the Aussie
equivalent of pop tarts or something? <big grin>
- --Maire, holding out for brownsugarcinnamon (frosted, of course!)

Lee-Gwen Booth wrote:
>
> ----- Original Message -----
> From:  Leanna
> > Pardon my ignorance, but what are 100's & 1000's?
>
> Sorry, I sometimes forget the language difficulties!  100's and 1000's are
> small round sprinkles.  They are a little hard to the bite, unlike
"dollars"
> (I think that this is a brand name - and, in fact, that may be true for
> hundreds and thousands) which are small, long and very soft.  Basically,
> they are tiny, multi-coloured (my mother tried to convince me years ago
that
> they were each individually painted - some years ago my Lady tried to
> convince our daughter of a similar thing!) cachous.  They are used to make
> that children's party standard "fairy bread" - white bread and margarine
> well sprinkled with 100's and 1000's and then cut into triangles (the best
> way to make sure that the bread gets well topped is to "butter" the bread
> and then push it down onto a plateful of sprinkles).
>
> Gwynydd (who has just remembered that she forgot to give a name for the
> icecream and scotch cocktail.  Mum called it a "Don Pedro")
>
>
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