[Sca-cooks] sugared nuts

[The Borg]

Silly me, I checked in the Florilegium under nuts and not food. So I didn't
find these. Thank you for the info.  And good luck on the job hunt. I'm on
month 5 of unemployment myself.

Anybody know an adoption agency looking for help?


Elewyiss
----- Original Message ----- 
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at ansteorra.org>
Sent: Friday, October 22, 2004 10:56 PM
Subject: [Sca-cooks] sugared nuts


> Eleyiss asked:
> > Does anybody have a recipe for sugared nuts? My room mate in Dun
> > Carriag had
> > one but I don't remember what book she got it out of and I can't find
> > one.
> > Help?
> There are a number of them in this Florilegium files in the FOOD
> section:
> nuts-msg         (116K)  9/11/04    Nuts, acorns, nut flours in
> medieval foods.
> http://www.florilegium.org/files/FOOD/nuts-msg.html
>
> You don't mention whether you specifically wanted whole nuts or
> something with crushed nuts and sugar. I have pasted one of each from
> this file below, but there are others in there as well.
>
> You also didn't specify if you had a particular type of nut in mind.
> The following is a pine nut brittle and is in the FOOD-SWEETS section.
> I'm sure there are other candy files there that include nuts.
> Pynade-art        (32K) 11/24/01    "Pynade (Medieval Candy)" by Lady
> Constance
>                                         de LaRose.
> http://www.florilegium.org/files/FOOD-SWEETS/Pynade-art.html
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
> > Date: Tue, 31 Mar 1998 11:52:23 -0800
> > From: david friedman <ddfr at best.com>
> > Subject: SC - Sugared Nuts and Cookbooks (was: Tiramisu)
> >
> > Someone asked about sugared nuts; from the Andalusian cookbbok by way
> > of
> > the Miscellany:
> >
> > Sukkariyya, a Sugar Dish from the Dictation of Abu 'Ali al-Bagdadi
> > Andalusian p. A-23
> >
> > Take a ratl of sugar and put in two ûqiyas of rosewater and boil it in
> > a
> > ceramic pot until it is on the point of thickening and sticks between
> > the
> > fingers. Then take a third of a ratl of split almonds, fried, not
> > burnt,
> > and pound well and throw the sugar on them and stir it on the fire
> > until
> > thickened. Then spread it out on a dish and sprinkle it with ground
> > sugar.
> > [end of original. ratl = ~lb, 12 ûqiyas = 1 ratl]
> >
> > 2 c sugar       5 oz = 7/8 c slivered or sliced almonds
> > 5 T rosewater   1-2 T more sugar for sprinkling at the end
> >
> > Toast the almonds in a hot (400°) frying pan for 3-5 minutes, stirring
> > continuously. Then crush them with mortar and pestle to something
> > between
> > ground and chopped. Cook sugar and rosewater mixture on medium high
> > until
> > it comes to a boil, reduce to medium and continue cooking to a
> > temperature
> > of 275°, about ten minutes.  Combine syrup and nuts in a frying pan,
> > cook
> > at medium to medium high, stirring constantly, for another nine
> > minutes,
> > turn out on a plate and sprinkle with sugar. An alternative
> > interpretation
> > of the original recipe is that you cook the syrup and nuts together
> > only
> > long enough to get them well mixed; the binder is then sugar syrup
> > rather
> > than carmelized sugar. Both ways work.
> >
> > Elizabeth of Dendermonde/Betty Cook
>
> > Date: Fri, 26 Feb 1999 07:51:41 -0700 (MST)
> > From: grasse at mscd.edu
> > Subject: re: SC - Honey covered nuts
> >
> > Helen,
> > I do not claim expertise, but in "Ein New Kochbuch" (Marx Rumpolt,
> > 1581) he
> > has a section on "von Allerlei Zucker Konfect wie in der Apoteken"....
> > All sorts of sugar confectionery like from the Apothecary.
> > #1 on his list is coated almonds.
> >
> > "If you wish to coat such confectionery with sugar/ so take a clean
> > clay
> > vessel/ that has two handles, hand it at a height with a rope at both
> > handles/ set a fire kettle with glowing coals thereunder/ put the
> > confectionery into the vessel/ and make it fine warm/ pour fine let
> > sugar
> > thereto/ and stir it often therewith/ till the confectionery takes up
> > the
> > sugar / so will it be pretty white and dry.  also coat allsort of grain
> > with sugar / and allsorts of spices/ so it will be good and also good
> > tasting."
> >
> > I have been trying various ways of melting the sugar, and coating the
> > nuts,
> > but I have never yet gotten it to stay white, it carmelizes.  If any
> > on the
> > list have suggestions I would love to hear them.
> >
> > Oh, and the carmel-colored, candy-coated almonds are VERY yummy, but
> > get
> > sticky with humidity.
> >
> > Gwen-Cat
>
>
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