SC - ONCE AGAIN: PRECEDELLA MADE OF ALMONDS

[Elaine Koogler]

Seems to me I heard somewhere that if you put regular granulated sugar in a food
processor or blender, you could reduce it to a finer grain.  Or, you could cheat
as I do and buy the finger grain as needed!

Kiri

david friedman wrote:

> Phillipa Setonasked about:
>
> >PRECEDELLA  MADE OF ALMONDS   (Rumpolt 1581, fol. 169b, #57)
> >
> >[57]     Take sugar and rosewater, boil up [together], so that it becomes not
> >too thick, stir grated almonds into this boiled sugar, take it from the fire
> >when it is well dried. When you take it away, take one to three spoons of
> >good white pounded sugar, stir it into the almonds, make this almond dough
> >longish with your hands, strew white sugar onto it on the upper and the lower
> >side, so that nothing sticks to your hands. And when you have made it
> >longish, form small pretzels from it, put them into a warm oven and bake them
> >quite slowly, they will get a fine white color.
>
> I haven't much experience with this kind of thing, but I note that
> the only ingredients are sugar, rosewater, and grated (ground?)
> almonds. Have you tried looking at marzipan recipes for comparison?
> The person I know of who has worked most on this sort of stuff is
> Alys Katherine; I know at one point she was experimenting with
> pounding white sugar (I think in a mortar) to get very fine sugar
> that was not the modern conrstarch-containing confectioner's sugar.
>
> Elizabeth/Betty Cook
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