[Sca-cooks] Candying horseradish

[Harris Mark.S-rsve60]

Vicente replied go my question about whether horseradish root was candied in period with the recipe that someone else mentioned earlier:
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>From the "Llibre de Totes Maneres de Confits":

CAPITOL .VIIJ.e PER CONFEGIR LO RAVE GUALESCH
<snip>

Chapter Eight To Candy Horseradish
Take the horseradish and scrape it and make it clean with water.  And then 
chop it all finely, and then put it on the fire with water and add a good 
handful of salt and boil it enough so that it is very soft.  And then take 
it and put it in cold water for nine days, changing the water each day.  
And, once all the salt is removed, have your honey made, and, well skimmed 
as it is said before, add it all to the honey or syrup and boil it rapidly 
so that the syrup is done when it makes threads. And for one pound of 
horseradish one pound of honey is enough.
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Thank you! I find several points of interest here. The first is that it chops up the horseradish root rather than using chunks of horseradish root such as usually done with ginger. I expected to see the latter form. And, if I'm remembering right this manuscript is fairly late and from Iberia where I would have thought sugar to have been more common than elsewhere, yet they use honey.

If it wasn't for needing several days of soaking in water I would run out tonight and get some horseradish root and make this for our baronial Yule Revel tomorrow. If I go to Pennsic maybe a mixture of candied ginger, candied horseradish and other things such as mild, candied fruit mixed together would be good for the pot-luck. I wonder if marzipan could be made to look like a candied item... hmmm.

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I keep threatening to make this stuff and take it to the Horseradish 
Festival in Collinsville, IL.
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I think you should.

Stefan