[Sca-cooks] Sugar awww Honey Honey

[kattratt]

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Well you now have me totally interested...
I must say that my head is spinning.... lol
I would certainly be interested in viewing any prints or pictures that
you have available.
I have not tried sugar plate yet either so I am looking forward to
having some fun with it.
Nichola


Johnna Holloway wrote:

>Actually what you may be thinking about is pulled sugar.
>See--
>http://www.notterschool.com/default.asp?page=hp
>and look at the photo gallery.
>I did some minor work with pulled sugar in December
>when I did the dragon for the Red Spears feast. I did
>pulled sugar wings for what was a cast or poured sugar
>body. Sir Hugh Plat includes recipes for molding sugar
>as does John Murrell.
>
>Spun sugar tends to be sugar threads.
>As to its use prior to 1600, the situation is not as clear cut
>as I thought it was six months ago.
>It turns out that the famous description of Henry III's
>Venetian banquet where he was supposively served
>"spun sugar" dishes was a mistranslation.  I relied upon
>that mistranslation by Toussant-Samat when I wrote
>the following paragraph in  December 2002.
>
>I would now have to in all honesty say that Henri was treated
>to various items of sugarpaste and cast sugar items and
>NOT spun sugar. I would guess that the Medici Weddings
>of both 1589 and 1600 are probably also sugarpaste and cast sugar.
>As for what they served Christina in Rome, the prints survive and can
>be viewed in various works.
>I have
>had the opportunity to purchase a variety of new works from
>Italy on the topic of sugar and sometime this summer will
>turn my attention to attempting to verify what sorts of
>sugar arts they were actually practicing in Italy. I would like
>to get the source and uses of blown sugar works pinned down, as
>well as more on the topic of pulled sugar.
>
>Johnnae llyn Lewis  Johnna Holloway
>
>Regarding the various sugar works of sugarpaste and cast and
>poured sugar, the Italians mastered and delighted in elaborate
>sugar creations or "trionfi" early. They were already famous for
>these elaborate creations prior to Alessio's first publication of the
>"secrete" of sugar paste in 1555. Notable banquets where spun sugar
>creations are mentioned include those served by the Venetians to the
>visiting Henry III of France in the 1570's and the "Medici Wedding" of 1589.
>
>Marie de Medici's nuptial feasts of 1600 with their wide and splendid
>variety of
>sugar works are described in the new work Apples of Gold in Settings
>of Silver by Carolin C. Young. Drawings still exist of the elaborate trionfi
>
>that graced the Roman tables when the abdicated Queen Christina of
>Sweden dined in the 17th century.
>-------------------------------------------------
>
>kattratt wrote:
>
>
>
>>Ok sorry for the silly title but the sugars question intrigued me....
>>If the modern sugar that we have is actually close to the High Quality
>>Elizabethan sugar that was in use in period then I am curious... did
>>they do or is there evidence of "Spun sugar".  That would be the sugars
>>used to create the really nifty artsy type things we recently discussed
>>when the Pastry Chef Competition was going on for real and on the Food
>>Network.
>>I have already mentioned that I thought that meringue was indeed "SNOW"
>>and got a fair conformation of that here.
>>SO I am curious about Spun Sugar... (At least I think that is the term.)
>>Always searching for new fun projects...
>>Nichola
>>
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