[Sca-cooks] candied almonds

[Robin Carroll-Mann]

On 29 Jan 2002, at 17:27, Mark.S Harris wrote:

> Thomas Longshanks replied to me with:
> > Actually, I was planning on using white (and maybe yellow) Jordan
> > almonds. I was using the term "confit" to mean a confection or
> > preserve. I added them to the menu because I thought they would
> > taste good and I have always heard they were period. I hadn't
> > focused on documenting the almonds, yet, but intend to. It's hard to
> > believe that period confectioners could figure out about sugar
> > coating fennel seeds and not see sugar coating almonds...

The _Libre de totes maneres de confits_ has a recipe for preserved
almonds.  They are soaked (with periodic boilings) in a honey
syrup for 8 days.  This would make them very sweet, but not sugar-
coated.

Master Thomas, I assume that you have a copy of this work, but if
not, it's webbed at:
http://staff-www.uni-marburg.de/~gloning/confits.htm

The recipe I refer to is "Per Confegir Ametlles".  It's the third
chapter.

(Note to the rest of the list: the _Libre_ is in Catalan, and there is
no English translation.)

Vincente, you've been working with these recipes.  You have
anything to add?


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net