[Sca-cooks] comfits and dragees
Stefan li Rous
StefanliRous at austin.rr.com
Mon Jul 21 15:43:17 PDT 2008
Selene replied to Alys with:
<<< I would dearly like to hang out with Her Excellency and really get
fluent with the making of dragees. Yes, I tried it once but it clearly
warrants a lot more practice. Especially with nuts! How do you get an
adequate number of sugar-layers on and yet keep them from burning? >>>
You mean other than going to the store and buying "Jordan Almonds"? :-)
You might want to check this file in the FOOD-SWEETS section of the
Florilegium:
comfits-msg (62K) 2/16/08 Period candied spices and seeds.
Recipes.
And as a good example that many of us are still learning, see this
article by Alys on what she learned since spending time in England:
Smooth-Cmfits-art (12K) 5/30/07 "Historic Comfits Using Modern
Equipment" by
Dame Alys Katharine, O.L., O.P.
What *is* the difference between a comfit and a dragee?
Adamantius originally posted:
<<< Almond Dragees (basically almond confits)
Hazelnut Dragees>>>
So I assume they are similar. But Alys did put them in two different
categories for the A&S challenge.
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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