[Sca-cooks] "Edible" Cinnamon Sticks

[Olwen the Odd]

Really?  Tragicanth?  If it is the real McCoy I am hard pressed to imagine 
who their buyer knocked off and robbed.  I have half a baggie full I bought 
for $55.
Please go read the ingredients and report back.  I wouldn't mind having 1/2 
a pound more.
Olwen

>
>Recently I was very surprised to find gum tragawhateveritis in our local
>Kroger (in the "natural" section near the pharmacy)... 1/2 lb for $10. Most
>recipies I've seen for sugarpaste is like 1 lb powdered sugar to 1 tbs gum,
>so that's not *terribly* expensive (in my head anyway)
>
>-Irmgart
>
> > -----Original Message-----
> > From: sca-cooks-bounces at ansteorra.org
> > [mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Olwen the Odd
> > Sent: Monday, April 26, 2004 9:14 AM
> > To: sca-cooks at ansteorra.org
> > Subject: RE: [Sca-cooks] "Edible" Cinnamon Sticks
> >
> >
> > >Was helping a friend work up a few ideas on things to make head
> > and keep on
> > >hand when planning feasts and whatnot.  She said something about seeing
> > >faux, edible cinnamon sticks once at a feast she went to but had no 
>idea
> > >who made them or how they were made..  I'm never heard of such a
> > thing, was
> > >wondering if anyone knew of a recipe?  Or at least had a good idea.
> > >
> > >She said that all she cold remember is that the looked like real
> > (ie, soft,
> > >Mexican...) cinnamon and that said spice had to be one of the main
> > >ingredance because that's all she could taste.
> > >
> > >Thanks,
> > >James P.
> >
> > Baroness Cordelia makes these fairly often and has given us
> > instruction on
> > how she does it.  Even though the Breers gives the method of mixing the
> > sugarplate up with the gum tragicanth, who can afford to do that for the
> > masses.  For an A&S small batch yes, for a bunch, well, I'm not
> > that rich.
> > We use the recipe calling for gelatin.  Mix equal parts of ginger and
> > cinnimon and lay-on fairly thickly the surface you intend to roll out 
>the
> > sugarplate on, then roll out your s-plate turning over so as to coat 
>both
> > sides well with the spice mix, adding more under the s-plate as needed.
> > After you have rolled the plate out thinly, cut into rectangles
> > about 4 x 6
> > or smaller, then loosely roll two sides toward each other or one
> > side all in
> > one direction (but if you do this don't make the strip so long, only a
> > couple inches or so).  Set aside for a small while to dry hard.  Easy as
> > pie.
> > Olwen
> >
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