SC - PAYNE RAGOUN
Philip & Susan Troy
troy at asan.com
Sat Sep 9 10:29:05 PDT 2000
Seton1355 at aol.com wrote:
>
> Take hony and sugur cipre
sugar from Cyprus
> and clarifie it togydre, and boile it with esy
> fyre, and kepe it wel fro brenyng. And whan it hath yboiled a while, take up
> a drope therof with thy fyngur and do it in a litel water, and loke if it
> hong togydre; and take it fro the fyre and do therto pynes
pignoles; pine nuts
> the thriddendele &
> powdour gyngeuer, and stere it togyder til it bigynne to thik, and cast it on
> a wete table;
pour the goo on a wet table to form it into a sheet; nowadays you'd use
a sheet pan or a marble slab -- think in terms of peanut brittle,
although I suspect this may not be cooked to as hard a candied state--
which process should make it easier to...
> lesh it
slice it; cut it into pieces
> and serue it forth with fryed mete, on flessh dayes or
> on fisshe dayes.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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