[Sca-cooks] Hais question

Stefan li Rous StefanliRous at austin.rr.com
Mon Oct 19 00:10:16 PDT 2009

On Oct 19, 2009, at 1:27 AM, Sharon Palmer wrote:

>> Also, for this amount, what is the approximate amount for "enough"  
>> sugar?
> I believe the sugar is to roll the balls in, so enough means however  
> much sticks.  It will depend partially on how big you make them and  
> how sticky the balls are.  You might want to roll them in a little  
> fresh sugar when serving them.
> Ranvaig

Yes, you are right. That's what I get for skipping over the original.  
The original translation does say "dust with fine-ground sugar". Well,  
the third that were made into balls before I realized I'd forgotten  
the sugar, were done correctly. I can easily roll the balls that did  
have some sugar added to the mix, in sugar if I need to later.

This makes me happier about leaving the sugar out of some or maybe not  
putting enough in the others. Since dates, especially fresh ones, can  
be sticky, I suspect dusting the cabobs with sugar is to keep them  
from sticking together and not primarily for taste reasons.

I wonder if our regular, granulated sugar meets this "fine-ground"  
description or whether I should have used powdered sugar or ground the  
granulated sugar finer in the food processor.

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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