[Sca-cooks] The purpose of SCA-Cooks from Isabella de la Gryffin and a Culinary Question
Stefan li Rous
StefanliRous at austin.rr.com
Wed Sep 19 21:46:09 PDT 2007
Lady Isabella de la Gryffin asked:
First, welcome to the SCA-Cooks list!
<<< Could anyone recommend some good sources for period
willing to start with marzipan, but I'd like to move past that. >>>
In general, I'm going to recommend taking a look at the files in the
FOOD-SWEETS-DECORATED section of the Florilegium. I know your SO
knows of the site. :-) But the address is also given in my sig. line
marzipan-msg (85K) 6/18/04 Use of marzipan (almond paste) in
(uh oh. The file description is gone from the index file. I will
see about fixing this. In the meantime, try:
About-Marzipn-art (16K) 1/19/06 "About Marzipan" by Dame Alys
Much of the info in this file comes from Olwen the Odd, who recently
rejoined this list, so you can probably get any additional questions
you have answered here as well.
<<< And, is cane sugar period? >>>
Well, for when and where in period? But yes it was. Until late in
period or post=period it was still relatively expensive, though. Beet
sugar is not. The processing for it was invented in the late 18th
century and further developed by the French in the early 19th century
when the British blockaded them, preventing cane sugar from getting
sugar-msg (148K) 11/26/06 Sugar and other medieval sweeteners.
You might also find this file of interest:
Cypriot-Sugr-art (54K) 8/ 5/06 “From Cane To Kitchen: An
Medieval Processed Sugar” by
MacBane. Sugar processing in
<<< I finally found some of the Badia cone sugar in our Publix in
town, based on the fact that you can also find this stuff in Jas
suspect it's pretty close to what may have been used in our period. >>>
This file talks about the types of sugar available today and how they
compare to period sugar, including the sugar cones of which you speak.
sugar-sources-msg (16K) 6/13/01 Modern sugar sources. Sugar types.
Well, here are a few more suggested files, that are in that same
14C-Sweets-art (17K) 9/14/00 "Sweets and Treats of the 14C"
by Lady Hauviette d'Anjou.
3-Span-Sweets-art (13K) 4/26/01 Three Spanish sweet dishes from
de Nola by
Roses-a-Sugar-art (21K) 7/15/98 "Divers Pretty Things Made Of
Roses & Sugar"
by Mistress Renata Kestryl of
Sgr-a-Cnftns-art (20K) 12/26/00 "Of Sugar and Confections" by Alys
Katharine, O.L., O.P. (Elise
Smooth-Cmfits-art (12K) 5/30/07 "Historic Comfits Using Modern
Dame Alys Katharine, O.L., O.P.
Bakng-w-Sugar-art (76K) 10/21/06 “Baking with Sugar in Renaissance
by Lord Giano Balestriere.
Sugar-Paste-art (20K) 8/23/06 "Sugar Paste: A Cook's ‘Play
Dough’" by Dame
Alys Katharine, O.L., O.P.
Sugarplat-Adv-art (14K) 11/15/05 “Adventures with Sugar Plate” by
Sugarplums-art (19K) 7/15/98 "Visions of Sugarplums" by Mistress
Renata Kestryl of Highwynds.
candied-fruit-msg (34K) 2/ 2/07 Period candied fruit. Recipes.
candied-peels-art (16K) 3/21/06 "Candied Fruit Peel" by Dame Alys
candied-peels-msg (58K) 2/ 2/07 Candied fruit peels. A late
And, after you've been here a while you might even find some of these
author's names to be familiar. :-)
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 ****
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