[Sca-cooks] candied almonds

[Robin Carroll-Mann]

On 30 Jan 2002, at 17:00, Mark.S Harris wrote:

> Brighid offered:
> > 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.
>
> Okay, just for clarification. Is this boiling in honey? Or boiling in
> water between soakings in honey?

Boiling in honey.

> Wouldn't this build up a coating almonds, although of honey rather
> than sugar?

No, it would cause the almonds to be saturated with honey.

> Are these stored dry afterwards? Or actually stored in the honey?

I'm not sure.  I don't really *know* Catalan, I just stumble my way
through it.  Vincente?  Master Thomas?


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