SC - Translation and thoughts-PAYNE RAGOUN

[LrdRas at aol.com]

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/