[Sca-cooks] sugared nuts

[The Borg]

I betya this is the recipe I remember from Dun Carriag.


Thank you all for your help.


Elewyiss
----- Original Message ----- 
From: "Elaine Koogler" <ekoogler1 at comcast.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, October 22, 2004 2:22 PM
Subject: Re: [Sca-cooks] sugared nuts


> I used this recipe with great success at an event some time back.
> Thought this might help:
>
> *Confiture de noiz*
>
> Prenez avant la saint Jehan noiz nouvelles et les pelez et perciez et
> mectez en eaue freshce tremper par .ix. jour, et chacun jour renoivellez
> l’eaue, puis les laisser secer et emplez les pertuiz de cloz de giroffle
> et de gingembre et mectez boulir en miel et illec les laissiez en
> conserve. – (Menagier de Paris*/ /*from /Early French Cookery/, Scully).
>
> Yield—about 2 cups
>
> Redaction—by Scully
>
> 1 cup liquid honey
> 10 - 15 whole cloves
> 2 Tbsp. finely sliced slivers of fresh ginger
> 8 oz whole or halved (or large pieces) walnuts
>
> 1. Combine honey and spices over low heat.
> 2. Let spices marinate in warm honey for 5 - 10 minutes.
> 3. Add walnuts and bring to a boil.
> 4. Cook, stirring occasionally until honey reaches soft ball stage.
> 5. Spoon out walnuts (include some cloves & ginger), and set them to
> cool and harden on tinfoil.
> 6. Store in tightly sealed container.
>
> This is REALLY good stuff...and my feasters seemed to really enjoy it.
>
> Kiri
>
>
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