[Sca-cooks] Comfit Making

[Stefan li Rous]

Greetings Alys,

Yes, I'm interested. As are others from the various replies.

But did I miss a link somewhere? If not, please send it to me and  
I'll get it online ASAP and then announce it here again. Perhaps that  
will keep you from getting too overloaded with requests.

[ Okay, I was emailing Alys with this privately, but I've decided to  
go ahead and post this. If folks will wait just a few days I will get  
her article online in the Florilegium. Perhaps this will keep her  
from getting so inundated. ]

Why did you raise the temperature? Was this a trial and error sort of  
thing? Or did you find some medieval description or recipe that lead  
to this?

Thanks,
   Stefan

<<< Greetings!  I have finally written up instructions for making smooth
comfits.  I'd be glad to send a copy to anyone who wants one - and if
Stefan wants it for the Florilegium, be my guest.  The sugar  
temperature is
much different than for ragged comfits!

Alys Katharine >>>

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****