SC - Translation and thoughts-PAYNE RAGOUN
LrdRas at aol.com
LrdRas at aol.com
Sat Sep 9 18:34:31 PDT 2000
In a message dated 9/9/00 1:02:00 PM Eastern Daylight Time, Seton1355 at aol.com
writes:
<< Take hony and sugur cipre 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 the thriddendele
&
powdour gyngeuer, and stere it togyder til it bigynne to thik, and cast it
on
a wete table; lesh it and serue it forth with fryed mete, on flessh dayes or
on fisshe dayes. >>
Take honey and sugar syrup and clarify it together, and boil it with easy
fire, and keep it well from burning. And when it has boiled a while, take up
a drop thereof with your finger.and do it in a little water, and look if it
'hangs' together; and take it from the fire and do thereto pine nuts the
third part and ginger powder, and stir it together until it begins to
thick(en), and cast it on a wet table; leach (cut) it and serve it forth with
fried meat, on flesh days or on fish days.
What you have here is basically a primitive taffy type pine nut sweet (or
peanut brittle type sweet using pine nuts in the place of peanuts). It is put
on a wet table so it won't stick to the surface and then is cut into pieces
which are served with a fried meat or fish.
Ras
The test of good manners is to be patient with bad ones.- Solomon Ibn Gabirol
http://members.aol.com/AbhainnCG/
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