[Sca-cooks] SCA 50th Anniversary Challenge

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?  
> Let's
> 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
> marzipan)
> Sweet wafers (I like Markham's recipe with sugar, rosewater, eggs and
> cream)
> 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  
> Florilegium:
>
> 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
>                                       Vicente.
> 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  
> 'Excellent
>                                       Small Cakes' recipe.
> Cft-Banquets-art  (46K)  6/ 2/07    "Confections and the Banquet" by  
> Alys
>                                       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  
> sugar.
> 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  
> Lewis.
> 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  
> rings.
> 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  
> Bregeuf.
>  (there may be close to 50 different suggestions in this file, alone)
>
> Stefan
> --------
> 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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"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter