[Sca-cooks] SCA 50th Anniversary Challenge
Robin Carroll-Mann
rcarrollmann at gmail.com
Mon Jul 21 07:22:18 PDT 2008
On Mon, Jul 21, 2008 at 7:40 AM, Phil Troy / G. Tacitus Adamantius
<adamantius1 at verizon.net> wrote:
>
> On Jul 21, 2008, at 12:26 AM, Stefan li Rous wrote:
>> Carrot "fudge"?
>
> It was a reference to a Spanish recipe Brighid had translated and cooked
> several times. Maybe Granado? I expect it's in the Florilegium.
Granado, yes. I don't know if it's in the Florilegium. It is on my webpage:
http://breadbaker.tripod.com/sweets.html
It's a confection of grated carrot, cooked with honey and spices to a
thick consistency. It's almost certainly of Arab origin. A similar
recipe, minue the pinenuts, appears in the Anonymous Andalusian
Cookbook as "Carrot Paste"
http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian10.htm#Heading519
It is listed there as being an aphrodisiac.
--
Brighid ni Chiarain
My NEW email is rcarrollmann at gmail.com
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