[Sca-cooks] olives and candied carrots

[Daniel Myers]

On Nov 30, 2004, at 3:11 AM, Stefan li Rous wrote:

> Hmmm. I wonder what they would think of candied carrots. :-)
> Is there a period recipe or description of such a thing? I did a fast 
> check in the Florilegium for "candied carrots" but didn't get 
> anything.

Does this count?

Le Menagier de Paris (Janet Hinson, trans.)
"Take, around All Saints Day (November 1), large turnips, and peel them 
and chop them in quarters, and then put on to cook in water: and when 
they are partially cooked, take them out and put them in cold water to 
make them tender, and then let them drain; and take honey and do the 
same as with the walnuts, and be careful not to over-cook your turnips.

Item, on All Saints, take carrots as many as you wish, and when they 
are well cleaned and chopped in pieces, cook them like the turnips. 
(Carrots are red roots which are sold at the Halles in baskets, and 
each basket costs one blanc.."


(there's an earlier recipe that involves soaking walnuts in water to 
remove the bitterness and then in honey for many days to preserve them)

- Doc


-- 
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  Edouard Halidai  (Daniel Myers)
  Cum Grano Salis
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