[Sca-cooks] OOP: Praline recipes from La Varenne, part 2

[Stefan li Rous]

Selene Colfox asked:
> You've probably answered this question before, but I'm unclear about the
> naming of the stages of sugar cooking here.  "Pearl" sounds like it could
> be hard ball, but what is the "feather" stage?

The period terms seem to differ a bit from the modern ones. Perhaps
this file might help:

Candying-art       (9K)  6/29/99    Period and modern descriptions of the
                                       candying process by Alys Katharine.
http://www.florilegium.org/files/FOOD-SWEETS/Candying-art.html

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****