[Sca-cooks] Re: Sugared Nuts

[Daniel Myers]

On Oct 22, 2004, at 2:09 PM, Elise Fleming wrote:
>
> Doc replied:
>> Was only repeating what one mistress told me. Perhaps there was a
>> sampling error in my data collection ;-)
>
> Or, more likely, it was one large, vocifierous Laurel who oohed, 
> aahed, and
> ate lots of the saffron ones and made lots of noise about how delicious
> they were.  They were super!!!  May I have the recipes??  Please???

Certainly!  The basic recipe is the one I got from Rumpolt (see below). 
  For the flavorings, I added 2-3 tablespoons rosewater to the sugar 
syrup for the almonds, a couple of teaspoons of cinnamon for the 
hazelnuts, and one whole jar of saffron (.1 oz? - the standard bottle 
from the grocery - about $8 worth) for the walnuts.

http://www.medievalcookery.com/recipes/almonds.html

Sugared Almonds

1 pound almonds, blanched and peeled
2 cups sugar
1 cup water
1 Tbsp. rose water
dash cinnamon  (I think I left this out for the batch of almonds I made 
for Pennsic)

Mix sugar and water in a saucepan and bring to a gentle boil. Simmer 
until the syrup reaches 225°F, then add the rose water and set heat to 
low. Then put the almonds into a large pan over low heat. Add the syrup 
to the almonds a couple of tablespoons at a time, stirring them 
constantly and allowing them to dry out before adding more. As things 
progress then shaking the pan may work better than stirring it. When 
the almonds are completely coated sprinkle with cinnamon and allow to 
cool.

Source [Ein new Kochbuch, M. Rumpolt, M. Grasse (trans.)]: Almonds 
coated. [...] Of assorted roots that have a welltasting scent/smell. If 
you wish such comfits to coat with sugar so take a clean copper vessel 
that has two handholds hang it in the height on a rope at both 
handholds set a glow kettle with glowing coals thereunder put the 
comfits into the vessel and make it fine warm pour nice clarified 
(clean) sugar thereto and stir it often therewith till the confits the 
sugar takes to it so it becomes nice white and dry. Also coats one 
assorted grains with sugar and assorted spices so it becomes good and 
also welltasting.

Mandeln vberzogen. [...] Von allerley Wurtzeln die ein wolgeschmackten 
geruch haben. Wenn du ein solches Confect wilt vberziehn mit Zucker so 
nim[m] ein sauber töepffern Becken das zwo Handhaben hat hengs in die 
höeh an ein Strick zu beyden Handhaben setz ein glut Kessel mit 
glüenden Kohlen darvnter thu das Confect in das Becken vnnd machs fein 
warm geusz schöen geläeuterten Zucker darzu vnd rüer es offt darmit 
bisz das Confect den Zucker an sich nimpt so wirt es schöen weisz vnd 
trucken. Also vberzeucht man allerley Korn mit Zucker vnd allerley 
Gewüertz so wirt es gut vnnd auch wolgeschmack.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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