[Sca-cooks] Re: rice with orange juice, was Lemonwhyt?

[Cindy M. Renfrow]

>> Again, From Robt. May's Accomplisht Cook, p. 245-6
>> "To make a Tart of Rice.
>[snip]
>> bake it, being baked scrape on sugar, and so serve it up."
>> Cindy
>
>What is meant by the phrase "scrape on sugar"?  Is it a slather of
>sugar syrup, a lemon-juice-and-powdered-sugar icing that might be
>found on lebkuchen, or just a sprinkle of granulated white sugar?
>These are all just guesses.
>
>Iyad

Hello!  Good question, & not always the obvious answer.

Crusts (talking late 1500s to mid 1600s England here) were decorated with
sugar when the cooked pie was removed from the oven. If the cooked pie were
hot and/or moist enough, the sugar would cling long enough for the pie to
be put back in the oven to melt the sugar. Sometimes a more shiny topping
was desired, and the crusts were sprinkled or brushed with (any combination
of) eggwhite, rosewater, rice flour, & butter before the sugar was scraped
on (from the loaf of sugar). The pie was then put back in the oven to melt
the mixture. When removed & cooled, the pie would "shine lyke Ice".

See the glossary http://www.thousandeggs.com/glossary.html  under ice for
more info.

HTH,

Cindy