[Sca-cooks] period hard sauce?
Terry Decker
t.d.decker at att.net
Wed May 11 18:36:53 PDT 2011
The hard sauce isn't period and my question was directed at the cake rather
than the sauce. Having now had a piece, I can say it is a variant of pound
cake. I vaguely remember pound cake as being very late period or just out
of period and we discussed it here yea many years ago.
Bear
> Bear said:
> <<< Marquesote is a type of cake whose recipe I found in a Mexican
> cookbook.
> I've tossed one together for a luncheon today, but I was wondering about
> its' antecedents and whether anyone has encountered something similar in
> the
> Spanish corpus. Other than the baking powder, which gives it a little
> more
> lift, the ingredients and preparation are reminding me of a historical
> recipe of which I can not recall the source or the precise details. >>>
>
> and at the end:
> <<< Sprinkle with confectioners sugar or serve with hard sauce. >>>
>
> I'm assuming "hard sauce" means a sweet sauce which contains a distilled
> alcohol of some type.
>
> Do we know of any "hard sauces" in period? It seems unlikely since we
> seem to have a hard time documenting cordials and distilled alcoholic
> beverages other than as medicinals, although admittedly the line between
> just food/drink and medicinals is blurry.
>
> We have a fair amount of documentation of beer and ale being used as a
> food ingredient (1) or being added to food, but I don't know about
> distilled alcohol.
>
> Thanks,
> Stefan
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