[Sca-cooks] Question regarding canisiones...

[Olwen the Odd]

Is there a reason why you don't want to use rosewater or almonds?  If it's 
because you don't have any, well, we could fix that.
Olwen
Oh, you could use orange water in place of the rosewater.

>Through a long and complicated set of circumstances, I find myself looking 
>for a recipe that looks vaguely log-like for the dessert course of an 
>illusion feast.  The feast itself (our Barony's Midwinter) is mid-16th 
>century French, and I hit upon Duke Cariadoc's redaction of "the pastry 
>that they call canisiones" from Platina as being reasonably appropriate.  
>However, the desserts are already going to feature quite a bit of marzipan, 
>so I was wondering:  Would it be appropriate to use anything else besides 
>rosewater and almonds as the flavoring?  Is anyone aware of a similar 
>recipe, maybe in Martino or Epulario, with a different filling?
>
>Any advice will be greatly appreciated.
>
>-Gytha
>
>
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