[Sca-cooks] Question regarding canisiones...

[david friedman]

Gytha asked:

>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?

The closest recipe I know is Islamic (khsukananaj), but it also has 
an almond/sugar/rosewater filling, so that doesn't help. I don't know 
anything similar with a different filling, but I don't know the 
Ialian and Spanish sources very well; I would also look in the 
Spanish sources, since they sometimes have overlapping recipes with 
the Iralian.

Elizabeth/Betty Cook