[Sca-cooks] Need Help with a recipe...

[Daniel Myers]

On Wednesday, September 24, 2003, at 10:46  PM, Phil Troy/ G. Tacitus 
Adamantius wrote:

> I think what you end up with using the method you had originally 
> outlined leaves you with an eggshell filled with a sort of 
> second-grade marzipan (I don't mean to be rude: it's just that if you 
> have the almonds to make such a paste, you'd be throwing away a lot of 
> their virtue in the process, so why do it?). I think it is the 
> intention of the original cook / author to produce something more like 
> a thick custard (actually something like an early form of frangipane 
> cream).

The consistency of boiled almond milk is very much closer to that of 
eggs than marzipan is.  I think that's the whole reason for the recipe.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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