[Sca-cooks] Canneles

[Daniel Myers]

On Apr 14, 2004, at 11:00 AM, Mathilde Poussin wrote:

> If you read French it seems some people have already been discussing 
> the question at length
> http://www.sansfin.com/additions.php?p=600&c=1
> The short of it is that it seems that the lost nun recipe is a legend 
> and the recipe can more likely be traced from the 18th century
> However it does sounds awfully appetizing :)

Here's a rough translation of an interesting bit:

"This interesting news once more raises the problem of the origin of 
canneles.  All was said on this one, but the mystery remains whole.  
The most tenacious legend gives birth to this pretty cake in the 
kitchens of the convent of the Ladies of Annonciade of Bordeaux at the 
end of the 17th century.  What exactly happened?  The recent refitting 
of that convent - in the buildings where in 1995 the regional 
Management of the cultural Affairs settled - was preceded by an 
archaeological excavation campaign.  Among the many usual objects 
exhumed from the ground and dating from the modern period, none 
resembled a cannele mold."

It goes on to note that the cannele is absent from dictionaries, and to 
talk about the possible existence of a similar (but not provably the 
same) confection being made in Bordeaux in the 17th century, the 
similarity of spelling of "canneles" to "canaules" and "canoles" of the 
"ancient regime", and that "canauliers" dropped from the lists of 
occupations in Bordeaux in the 19th century.

On the whole, it says that they don't know where canneles came from and 
they don't mention any dates before the 17th century.

- Doc


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