[Sca-cooks] Late SCA-Period Sweets?
ekoogler1 at comcast.net
Mon Oct 9 09:57:54 PDT 2006
Sandra Kisner wrote:
>>> 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.
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
Yup...pretty much what I got. So what I did was to cook it longer, then
spread it out in a flat pan...and left it to dry out. Which it seemed
to do after several days. Surely I've missed something?
Remember, if you ever need a helping hand, it's at the end of your arm.
As you get older, remember you have another hand: the first is to help
yourself, the second is to help others
-- Audrey Hepburn
More information about the Sca-cooks