[Sca-cooks] Gum Arabic WAS parlor tricks
Carol Smith
Eskesmith at hotmail.com
Tue Oct 25 15:25:19 PDT 2005
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>
More information about the Sca-cooks
mailing list