[Sca-cooks] Candied Horseradish

[SEBD at aol.com]

In a message dated 4/12/05 5:26:34 P.M. Eastern Daylight Time,  
sca-cooks-request at ansteorra.org writes:

This past  Saturday at Emmaus Fair (an A&S display event), I brought in my 
redactions  of 3 horseradish recipes.  <Snip

The third  was a recipe that has fascinated me ever since I first read it -- 
candied  horseradish from the 14th c. Catalan confectionary manual.   <snip>

Brighid ni  Chiarain
Barony of Settmour Swamp, East Kingdom
_____________
 
Was that yours, Mistress Brighid? I tried some of that,
as it was a real curiosity to me. Thank you so much
for taking the time to make it. It tasted very mild to me, too.
Maybe the taste would be sharper if it had not been soaked
for so many days.
 
Do you know Chinese technique of making candied bananas
or apples--chunking the cold fruit and tossing it into a hot sugar
syrup, thence into ice water, so that it makes a kind of hard shell? I  
wonder what the horseradish would be like if one tried that. Probably pretty  
weird, yes?
 
It was lovely to meet you. (I'm the woman in green who came with  Countess 
Mistress Brekke and the women from Whyt Whey.)
 
Cheers,
 
Elianne of ynys Enlli
aka Susan