[SCA-cooks] Pulled sugar was Sugar Plate Again

[ED Reese]

--
Kewl! Was there a bridge and a chap named Horatio involved? ;-)

Esther

At 12:58 AM 5/17/2003 -0400, you wrote:

>  I did that for our event this past March.  It went VERY well.  I did half
>Roman half Germanic.  Our theme is always "Defending the Gate."  So we just
>have to decide who and go from there!
>
>Soffya Appollonia Tudja
>http://www.aeonline.biz/Links.htm
>Argent, a patriarchal cross between three crescent gules on a chief sable
>three fleur-de-lys Or
>
>-----Original Message-----
>From: sca-cooks-admin at ansteorra.org
>[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of ED Reese
>Sent: Friday, May 16, 2003 11:22 PM
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Pulled sugar was Sugar Plate Again
>
>
>--
>Hey, this gives me an idea for "Roman" sugar paste. Why not do a
>neo-classical feast? You know, what Renaissance Italians would have done if
>they were "recreating" a Roman feast?
>
>Esther
>
>At 09:44 PM 5/16/2003 -0400, you wrote:
>
> >For photos of 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" to go along with
> >  a cast or poured sugar
> >body. Sir Hugh Plat includes recipes for molding a poured sugar
> >syrup as does John Murrell.
> >
> >My Italian materials on sugarworks are sitting in a stack
> >and sometime later this summer I will be doing some more
> >work with them. Earliest printed recipe in English for Sugarpaste
> >is that of Alessio which is 1558. The earliest Alessio in Italian
> >would be 1555, so that's probably the earliest printed recipe.
> >There is one 1525 work that contains confectionary recipes,
> >but I've not yet seen a copy and it's not been reprinted for
> >purchase. I've not seen any description that indicates that it
> >contains either sugarpaste or pulled sugar. One has to remember
> >that in order to have pulled sugar, they must have made the
> >transition from honey to sugar and figured out how to work with
> >boiling a sugar syrup. In any case you should start with
> >one of the best books on confections and sweets which is
> >Sugar-Plums and Sherbet by Laura Mason. Also see
> >her PPC 69 article which has the early English mss. candy recipes
> >in it. They date from the 15th century.
> >
> >
> >
> >Johnnae llyn Lewis   Johnna Holloway
> >
> >
> >
> >Lady Orlaith of Storvik wrote:
> >Okay so I have a question.  I've been trying to find the beginnings of
> >hard candy for making things like pulled sugar and I haven't had much luck
> >
> > > so far.  Does anyone have a beginning date for such things?  Or any
> > > suggestions on sources?
> > > Orlaith
> > >
> >
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