[Sca-cooks] apple juice sotelties?

[Mark S. Harris]

Back on Feb 18, Ranvaig said:
<<< Rumpolt's Ein New Kochbuch  in the menus has several long lists of
things that can be made as subtleties from marzipan, sugar (probably
sugar paste), almonds and cinnamon (perhaps cinnamon flavored
marzipan), thickened apple juice, almond cheese (and recipes to make
the almond cheese), or from pastry. >>>

Can you tell us more about this "thickened apple juice"? What did they  
use this for, was it as the main item in a soltelie? or was it a  
decorative addition to some other material?

And was it thickened by boiling it down? Or by adding something to it?

Sounds like possibly an interesting solteltie tool...

Stefan
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Mark S. Harris
Electronics Engineer, Board and Systems Design
MarkSHarris at austin.rr.com
http://www.linkedin.com/in/marksharris