[Sca-cooks] Re:frangipangi

[Devra at aol.com]

Lorna Sass quotes this recipe from 'The Good Huswives Handmaid' [1588] in 'To 
the Queen's Taste' before introducing her version:
     "To make a tart of Almonds: Blanch almonds and beat them, and strain 
them fine with good thicke Creame.  Then put in Sugar and Rosewater, and boil it 
thicke.  Then make your paste with butter, fair water, and the yolks of two or 
three Egs, and so soone as ye have driven your paste, cast on a little sugar, 
and rosewater, and harden your paste afore in the oven.  Then take it out, 
and fill it, and see it in againe, and let it bake till it be wel, and so serve 
it."
     Her version seems fairly accurate, using a pre-baked pie crust, slightly 
cooled, 1 1/2 C blanched almonds, coarsely ground, 1 1/2 C heavy cream, 1 T + 
1 t sugar, 4 t rose water, and strawberry or cherry preserves for topping.  
She omits sprinkling the crust with rosewater & sugar before baking, and just 
has you boil all the ingredients gently about 10 min, until the consistency of 
pudding.

     I've made this and it is very rich and yummy.
            Devra (coming soon to a Pennsic near ....sorrry, a little hyper)




Devra Langsam
www.poisonpenpress.com
devra at aol.com