[Sca-cooks] Gum Arabic WAS parlor tricks

[Carol Smith]

Not if they were really using Mento's, as suggested; they're pretty solid.

Regards,
Brekke
  ----- Original Message ----- 
  From: Robin Carroll-Mann<mailto:rcmann4 at earthlink.net> 
  To: Cooks within the SCA<mailto:sca-cooks at ansteorra.org> 
  Sent: Tuesday, October 25, 2005 3:12 PM
  Subject: Re: [Sca-cooks] Gum Arabic WAS parlor tricks


  -----Original Message-----
  From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net<mailto:adamantius.magister at verizon.net>>

  I'm not sure to what  
  extent Gum Arabic is used in period cookery or confectionery, but  
  other gums (primarily gums tragacanth and benzoin, a.k.a. gum dragon  
  and benjamin, respectively, in some period sources) are used mostly  
  as either edible adhesives or to change the textures of various  
  foods, mostly confections. 
   _______________________________________________

  Gum arabic appears in some of the confectionary receipes in the Anonymous Andalusian.

  (Incidently, I tossed a pea-sized lump of it into a couple of inches of diet root beer, and nothing happened.  Perhaps it needs to be powdered.)



  Brighid ni Chiarain
  Barony of Settmour Swamp, East Kingdom

  _______________________________________________
  Sca-cooks mailing list
  Sca-cooks at ansteorra.org<mailto:Sca-cooks at ansteorra.org>
  http://www.ansteorra.org/mailman/listinfo/sca-cooks<http://www.ansteorra.org/mailman/listinfo/sca-cooks>