[Sca-cooks] Price of Sugar paste (was "Edible" Cinnamon Sticks)

[Irmgart H]

how large are your little cups? I haven't actually *made* sugar paste, just
played with it... I'd think you'd get a heck of a lot more than 1 cup out of
a pound of sugar!  Since 1 oz of sugar=110 calories, 1 lb of sugar would be
1760 calories. Now, I don't know about you, but I'd have to swear off even
*looking* at sugar paste if that were the case (yes, I'm one of the crazies
who eats it)! I'm imagining that your "little cups" are around the size of
muffin tin cups? I'd guess you'd get more like 10(or more) out of a pound of
paste, which is more like 200 cups from the pound of gum tragastuff...

Again, I've never actually *made* the stuff, just used it, so I could be
*way* off base as far as how much it will stretch.

-Irmgart



> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org
> [mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of kattratt
> Sent: Wednesday, April 28, 2004 11:23 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] "Edible" Cinnamon Sticks
>
>
> Having run into the problem recently allow me to explain.... Your recipe
> makes about 1lb or so of Sugar paste....
> Ok That is great however the project I am working on is little cups for
> 150 people,... Now if 1lb of sugar paste will make about 1 stable cup ok
> I will give you 2.... so we have 2 cups for each pound of sugar paste.
>  which is 1 tbs of gum tragawhatsitisss.... now out of a 1/2 pound you
> can get lets say 10 tbs (and I think that is being generous) that would
> make 20lbs of sugar paste or 40 cups.  Not to bad in reality until you
> hit the accountant... lol
> 150/40 = 3.5 or 4 since you have to buy this stuff in 1/2 pound
> increments anyways... so 4 @$10.00 = $40.00 just for the little cups to
> HOLD the Dessert in,.... Well I don't know how your local group is but
> my guy almost freaked out!!!!!
> So I found the gelatine recipe which is about $.20 or so a cup since I
> am shopping at a disount grocerey store.
> Nichola
>
>
> Irmgart H wrote:
>
> >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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