[Sca-cooks] Snacks

Tue Oct 7 05:03:05 PDT 2003

Thanks, I may try to make some of these. The last one may need some
tinkering, I should have mentioned that Kosher was a requirement.

--Yehoshua

On Tue, 7 Oct 2003 DeeWolff at aol.com wrote:

> Here are a couple of things I scanned out from the florilegium (Thanks Stefan
> and the contributers!) I recommend them highly.
> Andrea MacIntyre
>
> Sukkariyya, a Sugar Dish from the Dictation of Abu 'Ali al-Bagdadi
> Andalusian p. A-23
>  Take a ratl of sugar and put in two qiyas of rosewater and boil it in a
> ceramic pot until it is on the point of thickening and sticks between the
> fingers. Then take a third of a ratl of split almonds, fried, not burnt,
> and pound well and throw the sugar on them and stir it on the fire until
> thickened. Then spread it out on a dish and sprinkle it with ground sugar.
> [end of original. ratl = ~lb, 12 qiyas = 1 ratl]
>  2 c sugar 5 oz = 7/8 c slivered or sliced almonds
> 5 T rosewater 1-2 T more sugar for sprinkling at the end
>  Toast the almonds in a hot (400) frying pan for 3-5 minutes, stirring
> continuously. Then crush them with mortar and pestle to something between
> ground and chopped. Cook sugar and rosewater mixture on medium high until
> it comes to a boil, reduce to medium and continue cooking to a temperature
> of 275, about ten minutes. Combine syrup and nuts in a frying pan, cook
> at medium to medium high, stirring constantly, for another nine minutes,
> turn out on a plate and sprinkle with sugar. An alternative interpretation
> of the original recipe is that you cook the syrup and nuts together only
> long enough to get them well mixed; the binder is then sugar syrup rather
> than carmelized sugar. Both ways work.
>  Elizabeth of Dendermonde/Betty Cook
>
>
>
> SHREWSBERY CAKES
> Beebe, Ruth Anne. Sallets, Humbles & Shrewsbery Cakes. Boston:
> Godine, 1976. p.64
>  To make Shrewsbery Cakes
> Take a quart of very fine flour, eight ounces of fine sugar
> beaten and sifted twelve ounces of sweet butter, a Nutmeg grated,
> two or three spoonfuls of damask rosewater, work all these
> together with your hands as hard as you can for the space of half
> an hour, then roll it in little round Cakes, about the thickness
> of three shillings one upon another, then take a silver Cup or a
> glass some four or three inches over and cut the cakes in them,
> then strew some flower upon white papers & lay them upon them,
> and bake them in an Oven as hot as for Manchet, set up your lid
> till you may tell a hundredth, then you shall see the white, if
> any of them rise up clap them down with some clean thing, and if
> your Oven be not too hot set up your lid again, and in a quarter
> of an hour they will be baked enough, but in any case take heed
> your Oven be not too hot, for they must not look brown but white,
> and so draw them forth & lay them one upon another till they bee
> could, and you may keep them half a year the new baked are best.
>  2 c. flour
> 4 oz. (1 c.) sugar
> 6 oz. (3/4 c.) butter
> 2 T rosewater
> 1/2 t. nutmeg
>  Combine dry ingredients. Cut in butter as for pie crust. Moisten
> with rosewater. Work with your hands until well blended. Roll out
> 1/8-1/4 in. thick Cut with a round cutter ca. 3 in. in diameter,
> stamp with a floured cookie stamp. Bake at 325 15-20 min., until done,
> but not browned.
>
>
> From _A Proper Newe Booke of Cokerye_ (16th c.):
>  To make pyes of grene apples
>  Take your apples and pare them cleane and core them as ye wyll a Quince,
> then make youre coffyn after this maner, take a lyttle fayre water and half
> a dyche of butter and a little Saffron, and sette all this upon a
> chafyngdyshe tyll it be hoate then temper your flower with this sayd
> licuor, and the whyte of two egges and also make your coffyn and ceason
> your apples with Sinemone, Gynger and Sugar ynoughe. Than putte them into
> your coffin and laye halfe a dyshe of butter above them and so close your
> coffin, and so bake them. [end of original]
>  So this is a covered sweet pie; except for the details of the crust, and
> the absence of cornstarch to thicken the juice, it isn't too different from
> my mother's apple pie--assuming you cut up the apples, which it doesn't
> ever say. It could also be like the medieval quince pies, where you core
> the quince from the top, fill up the hole with sugar and sometimes ginger,
> stand three quinces in a pie shell, cover, and bake.
>  Elizabeth of Dendermonde/Betty Cook
>
>
> A Redacted Recipe- Pommes Dorre
>  1 lb boneless pork (butt ends seem to have enough fat, loin is too
>  lean) or for convienence, ground pork
>  2 egg yolks
>  2 cloves
>  1/8 tsp ground cloves
>  1 tsp ground white pepper
>  3-5 strands of saffron, crushed
>  2 tsp sugar
>  1 tsp currants (optional)
>  Endoring paste
>  5 egg yolks
>  5 strands of saffron (gold) or 1/4 cup pureed parsley (green)
>  1/8 cup unbleached all purpose flour
>  If using ground pork, eliminate the roasting and grinding.
>  Roast the pork steak for 10-20 minutes at 350 degrees so that it is half
>  cooked. Cut into chunks. In a food processor, finely grind the meat. Add
>  the egg yolks, spices, and if using, the currants. Blend well.
>  Bring a pot of water to boil and form 3 inch balls of the meat mixture.
>  Carefully drop the balls into the boiling water, allow to come to a boil
>  again and cook for 3 minutes. Remove and thread onto either a metal or
>  bamboo skewer.
>  Brush the egg paste onto the meatballs, allowing to cook between coats.
>  Roast the meatballs well to ensure that the egg paste is cooked. Serve hot
> or
>  cold. Makes 25-35 meatballs.
>
>
>
>
> If more of us valued food and cheer and song above hoarded gold, it would be
> a merrier world.
> <A HREF="http://www.quotationspage.com/quotes/J._R._R._Tolkien/">J. R. R. Tolkien</A> (1892 - 1973)
>
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