[Sca-cooks] A Sugar Dish Question - Pynnes
lordhunt at gmail.com
Mon Oct 30 18:42:14 PST 2006
In my Medieval English Vocabulary, pynnes are pins. It seems more
logical to stick to toothpicks not pines.
> Message: 5
> Date: Mon, 30 Oct 2006 08:01:23 -0800
> From: Lilinah <lilinah at earthlink.net>
> Subject: [Sca-cooks] A Sugar Dish Question
> To: sca-cooks at ansteorra.org
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> In my search for late SCA-period sweets for our
> Duchesses Masked Rose Ball, i've looked through
> La Varenne's cookbook, The French Cook, 1653
> English translation. I realize his cookbook is
> too late for the SCA in general. But many of his
> recipes for sweets don't seem so different from
> those of the later 16th. (his meat and vegetable
> recipes appear quite different, but i'm not using
> This recipe attracted my attention:
> Slices of Gammon
> Le Cuisinier Fran?ois
> La Varenne
> p. 232
> Take some pistaches stamped by themselves, some
> powder of roses of Provins by themselves, allayed
> with the juice of lemon, and some almonds stamped
> also by themselves, and thus each by it self.
> Seethe about one pound and a half of sugar as for
> conserve; after it is sod, sever it into three
> parts, whereof you shall put and preserve the two
> upon warm cinders, and into the other you shall
> powre your roses, and after you have allayed them
> well in this sugar, powre all together into a
> double sheet of paper, which you shall fold up
> two inches high on the four sides, and tie it
> with pines on the four corners. After this, when
> this first sugar thus powred shall be half cold,
> and thus coloured, take of your almonds, mix them
> into one of the parts of sugar left on the warm
> cinders, and powre them over this implement, and
> do the like also of the pistaches. Then, when all
> is ready to be cut with the knife, beat down the
> sides of the sheet of paper, and cut this sugar
> into slices of the thickness of half a crown.
> But i wonder how this would stand slicing...
> Below i've broken down the recipe (feel free to
> correct my interpretation, if i've erred)
> some crushed pistachios
> some powdered of roses of Provence
> lemon juice
> some crushed almonds
> about one pound and a half of sugar
> a double sheet of paper
> tie it with pines (sound like toothpicks to me... anyone know?)
> Boil the sugar as for conserve.
> After it is sod, divide it into three parts, keep two warm.
> Mix the rose powder with some lemon juice.
> Into the first pour the roses and mix them well in the sugar.
> Take a double sheet of paper, fold up two inches
> high on the four sides, and tie with pines
> (toothpicks?) on the four corners.
> Pour the roses mixed in sugar into this.
> Let the rose sugar become half cold, and thus coloured,
> Then take the almonds, mix them into one of the
> parts of sugar left on the warm cinders, and pour
> into the paper on top of the rose layer.
> Do the same with the pistachios.
> Then, when all is ready to be cut with the knife,
> take down the sides of the sheet of paper, and
> cut this sugar into slices of the thickness of
> half a crown.
> Thanks for any assistance.
> -- Urtatim (that's err-tah-TEEM) the persona formerly known as Anahita ------------------------------
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