[Sca-cooks] pressed sugar

Johnna Holloway johnnae at mac.com
Fri Jul 31 19:26:29 PDT 2009

And to that point here is a recipe
This is an excerpt from *Ouverture de Cuisine*
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com 

To prepare sugar for casting images & fruits. Mix melted sugar with rose 
water as much as you would like to have, & let it boil a long time until 
it becomes like syrup, when boiling add two well beaten egg whites, at 
the end the sugar will be very white, then pass the melted sugar through 
a fine sieve to separate out the egg white, then put the sugar back on 
the fire, & let it boil a long time, stirring the sugar with a spatula, 
casting it on top, if you see that it falls like snow then it is cooked 
enough, then take it from the fire, it must always be mixed with a 
spatula that it will become like little grains & little bubbles, then 
cast it in the form of fruit or images as wanted.

So you are melting sugar, clarifying it to remove impurities and then 
casting it.


Phil Troy / G. Tacitus Adamantius wrote:
> On Jul 31, 2009, at 8:10 PM, Marcha wrote:
>> Should have made myself clearer...the pressed sugar I made was simply 
>> granulated sugar with just enough liquid added to make it moldable.  
>> No heat involved.  Did make spun sugar....Once!
>> Thanks again,
>> Bertha
> Oh, okay. One point to consider is that the first step in almost any 
> period sugar recipe, since most sugars were purchased in a less 
> refined form than we're used to, is some form of phase change, either 
> grating or crushing a loaf, or making a syrup with water and boiling.
> OTOH, sugar plate is [generally] not boiled. [Except when it is ;-) ]. 
> Most often, it is made by adding powdered sugar to a small amount of 
> liquid (usually gum tragacanth in water, but sometimes other stuff) 
> until the desired consistency is reached.
> Adamantius

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