[Sca-cooks] SCA 50th Anniversary Challenge
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Jul 21 04:13:35 PDT 2008
On Jul 21, 2008, at 12:26 AM, Stefan li Rous wrote:
> Adamantius suggested:
> <<< How about 50 sweets from several groups and cultures combined?
> see... we got:
> Anise Confits
> Caraway confits
> Ginger confits
> Cinnamon Confits
> Almond Dragees (basically almond confits)
> Hazelnut Dragees >>>
> I don't think you should get to count these six as six different
> items out of the fifty. These are really all variations on the same
> item. The procedure doesn't differ that much between them. The whole
> idea is to learn some new things.
> <<< Payn Ragoun (honey and pignole "fudge")
> Penydes (pulled sugar hard candies)>>>
> We've discussed pulled sugar here before, but I thought the
> discussion had been inconclusive on whether pulled sugar was done in
> period. Are you basing this on a period recipe?
> <<< Marzipan
> Festicade (I think that's what it's called, basically pistachio
> Sweet wafers (I like Markham's recipe with sugar, rosewater, eggs and
> Quince paste
> Apricot paste
> Cherry paste >>>
> Again, the fruit pastes aren't that different from each other.
> <<< Candied roses
> Candied violets
> Candied orange peel
> Candied lemon peel >>>
> These are all pretty similar, although I guess there is a bit more
> difference between the candied flowers and the candied peels.
> <<<White bisket bread (see Fettiplace; basically anise meringues)
> Bizcochos (several types; do some or all)
> Carrot "fudge" (Brighid could presumably help with this one) >>>
> Carrot "fudge"?
> <<< That's 21 or more right there off the top of my head, >>>
> I think anyone on this list should be capable of coming up with 50
> more disparate items that will stretch their abilities more.
> As far as sweets and pastries go, here are a few others from the
> 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
> Bakng-w-Sugar-art (76K) 10/21/06 "Baking with Sugar in
> Renaissance Germany"
> by Lord Giano Balestriere.
> bread-pudding-msg (10K) 12/11/06 Period bread pudding.
> Digby-Cakes-msg (18K) 3/ 7/08 Making cakes using Sir Digby's
> Small Cakes' recipe.
> Cft-Banquets-art (46K) 6/ 2/07 "Confections and the Banquet" by
> Katharine, O.L., O.P.
> (I think there may be close to 50 items listed in this article alone)
> gingerbread-msg (48K) 6/15/04 Medieval gingerbread. Recipes.
> Great-Cake-art (8K) 6/ 1/08 "A Great Cake from the Rose
> Tourney" by
> Johnnae llyn Lewis.
> hais-msg (18K) 1/11/06 A medieval, Middle East sweet
> made of dates,
> bread crumbs, ground nuts, and
> lebkuchen-msg (42K) 11/17/07 Period lebkuchen cookies. Recipes.
> mamouls-msg (20K) 1/ 9/02 A Middle Eastern date/nut/dried
> fruit filled
> cookie embossed with patterns.
> marshmallows-msg (20K) 3/ 8/07 The original marshmallow treats,
> made from
> the Marsh Mallow plant.
> Manus-Christi-art (18K) 12/ 7/05 "References for the Manus Christi
> confection" by Johnnae llyn
> pastries-msg (200K) 5/ 4/08 Medieval pastries. Recipes.
> pastry-logs-msg (30K) 11/19/05 'jelly-roll' pastries made of a
> flat dough
> spread with filling and then
> rolled up.
> Shortbread-art (6K) 6/ 1/08 "Shortbread" by Johnnae llyn
> Lewis, CE.
> Rosquillas-msg (15K) 6/20/01 Spanish pastry of biscotti-like
> suckets-msg (7K) 4/ 1/02 Spices, fruit or fruit peel in a
> sugar syrup
> How about 50 different warners or sotelties? Lots of variety there
> and lots of different skills to use.
> Warners-art (32K) 6/29/98 An article on disguised food.
> by Alizaunde, Demoiselle de
> (there may be close to 50 different suggestions in this file, alone)
> 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
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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