SC - Kissing Comfits or Muscadines.
Elaine Koogler
ekoogler at chesapeake.net
Tue Jul 18 06:06:17 PDT 2000
OK. It's time for the obligatory "dumb question". I have run across several
recipes that call for ambergris, musk, gum arabic and/or orris root. Where does
one acquire such ingredients (please remember...I live 'way out in the "boonies"
in Southern Maryland. Getting our own Mongolian Barbeque place was a MAJOR
event!)?
And, particularly with the ambergris and musk...is it safe to use these in
foods? I had been told that they were used exclusively in perfume-type
applications and were unsafe in food.
Kiri
Seton1355 at aol.com wrote:
> This comes from my Tudor list
> Phillipa
>
> <<
> This recipe comes from "Dining with William Shakespeare" by Madge Lorwin.
> The author has adapted Tudor recipes to modern measurements. The original
> was published in 1621 by John Murrell in "Delightfull daily exercise for
> Ladies and Gentlewomen."
>
> 3 tablespoons rose water
> 1 teaspoon gum arabic powder
> 3 eyedropper drops essence of ambergris
> 2 eyedropper drops essence of musk
> 4 cups confectioners sugar, sifted
> 1 teaspoon powered orris root
> 2 drops yellow food color (optional)
> 2 drops blue food color (optional)
>
> Pour rose water into a saucer, add gum arabic and stir until the gum is
> dissolved. Add the ambergris and musk, set aside until needed. Sift two
> cups of the sugar and the orris root into a bowl, Add the gum arabic
> mixture, a tablespoonful at a time and work into the sugar until the paste
> is
> smooth.
> For white pastilles, sprinkle the third cup of sugar on a large plate
> and, with your fingers, work the paste into the sugar until it is smooth.
> For colored pastilles, divide the white paste into two equal parts, add a
> drop of food color to each part. Blend in each of the colors and set one
> aside covered (they dry out very quickly) while you work with the other.
> Sprinkle half the remanning sugar on a clean plate and work in until
> smooth. Pat the paste into a square and cover it with a piece of wax paper.
> Roll it out gently to a sheet about 3/8 inch thick. Mark and cut off small
> squares, triangles and rectangles with a knife. Sprinkle a cookie sheet
> with
> the remanning sugar and place the pastilles on it about an inch apart.
> When the pastilles have hardened, loosen them gently with a spatula
> (they
> break easily) and store them in an airtight container. You should be able
> to
> get about four dozen pastilles from this recipe. They will keep for six to
> eight weeks.
> >>
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