[Sca-cooks] online glossary

[Elaine Koogler]

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I know that it appears in some of the recipes from Elizabethan times.  When I
did a feast last year from that period, I found the following in the Folger
Library's catalogue which included a reprint of recipes from Sarah Longe's
Receipt Booke:

p.  19, Mrs Sarah Longe her Receipt Booke [c. 1610] from Fooles and
Fricassees:  Food in Shakespeare’s England (Published by the Folger
Shakespeare Library, Washington, DC, 1999)

Take a pound of Almons, blanch them, then beate them in a morter [;] then put
in a little rosewater to them, that they may not turn to an Oyle in their
beating; when they are beaten very small take them up and put them into a Dish
[;] then take half a pound of sugar beaten very small and put to them the
whites of 4 Eggs, with a little Quantity of musk, and Ambergrease [;] then
beat it altogether a quarter of an hour, then put it upon papers in what
fashion you will.  You must be carefull in the making of it, that it be not
coloured to[o] much.

I omitted both the musk and Ambergris as the only place I could find either
one was a perfume supply house.  I knew that the ambergris was synthetic and
worried about using it in food.

Kiri


"HICKS, MELISSA" wrote:

It is also used in some very late period jam and confectionary recipes.  I
think there's one in Fettiplace. I'll dig it out tonight if no-one posts a
recipe in the meantime.

Mel.

> > >amber of grece, ambergris
> > I think my memory's not working right, because something tells
> > me this is a whale by-product, and that doesn't seem right somehow.
>
> Nothing wrong with your memory.  It's from whales, and is
> used primarily
> as an ingredient in perfumes.
>
> Thorvald

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