[Sca-cooks] Late SCA-Period Sweets?
sjk3 at cornell.edu
Mon Oct 9 09:36:25 PDT 2006
> >I have an old class handout with 16th century German cake, pie and cookie
> >recipes. Most of those store very well. You could combine them with
> >preserves, cotignac, or fruit 'confect' for a proper Renaissance effect.
> >Shall I send it over?
Add me to the list, please.
Speaking of cotignac, is there a trick? When I cook down quinces (or
Japanese quinces) I get something like applesauce. Is cotignac made from
the strained juice? The references I've seen don't seem to say that.
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