[Sca-cooks] apple juice sotelties?
ranvaig at columbus.rr.com
Mon Feb 27 04:49:38 PST 2012
>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...
The menus for emperors have lists of subtleties.
A pig head, crabs, pears, apples, bread, a plate,
nuts, cucumber, a calves head, calves feet, lamb
feet, a hen, larks, doves, chestnuts, pastries, a
tree with pears on it, are made from "Epffel
Safft". An aspic decorated with a lion made from
"Safft" or juice.
There are a number of recipes for various
"confect" or "larwerge" some mentioning "model"
or molds. But none for molding apple juice.
Confect 23. Hungarian Plum Confect/ be it white
or brown. Take the sour cherries/ and take the
stems from it/ set them in a kettle over the fire
or coals/ and let simmer/ until they give from
themselves enough juice. When they are cold then
strain them through a hair cloth/ put them in a
tinned fishkettle/ and set on coals/ let simmer/
and stir up/ that it doesn't burn. And when it
is half cooked/ then take a little ground
cinnamon and cloves in it/ make well sweet with
sugar/ and let simmer together/ until it becomes
well thickened/ take away/ and let cool/ so you
can lift it/ and keep it a year or two.
Confect 28. Also (a latwerge or preserve) from apples.
Eyngemachten 2. Sour cherry juice. Take
cherries/ that are nicely red/ tear the stems
off/ and wash them clean/ set on (the fire) in a
clean fish kettle/ and let come to a simmer/ like
this it gives a juice from itself/ put them in a
sack/ and press out/ take a clean fish kettle or
a clean pot/ put a little sugar in it/ and let
simmer together/ until becomes thick/ until it
becomes thick/ which you think such to pour in a
mold/ and from the mold to put in a box. If you
however would have it sweet/ then you might take
even more sugar. If you would like to have it
sour/ then take even less sugar/ so it becomes
good and elegant.
Eyngemachten 3. Grate Pears/ and put them in a
sack/ and press them out/ take other pears/ peel
and slice them very small and thin/ put them in
the pear juice/ and let simmer together/ break
apart with a wooden spoon/ and if you will make
it sweet/ then do not let it boil too thick. If
you instead have no sugar in it/ then you let it
boil even thicker. If you however have quince
juice/ then pour in/ so it becomes even better.
Therefore one makes the pear latwerge. You can
also take juice from pears and no sugar/ let
simmer/ until you think to pour in a mold/ and
put into a box/ like this it becomes beautiful
and lovely to see.
Eyngemachten 17. Take quince juice/ and boil it
with clarified sugar/ let it make a fine boil/
and when you think/ that it is nearly cooked/
then take out in a box/ let the juice boil/ until
it becomes thick. Let the heat and moisture go
from it a little/ and pour the juice over the
quince pieces/ that it goes over them/ so it
becomes good and lovely/ is quince and juice
together. You can also preserve whole quinces
with such a juice. And one can pour various
figures (figure shaped molds) from such juice.
Mandelkäß 2. Strain the almonds with isinglass
and cherry sauce through each other/ make well
sweet/ set it on coals/ and stir around/ until it
boils up/ that it does not burn/ when it is cold
then pour in a mold/ that you have spread with
Mandelkäß 6. Strain almonds with isinglass/ make
brown/ or leave white/ when cooked/ and is cold/
and well prepared with sugar/ then pour it in the
mold/ that is nicely made like a crab/ or in
various fish molds/ like this it stands elegant
and beautiful/ it has a color that as you choose
may be white/ black, yellow/ rose or violet
color/ like this it is elegant and charming.
Zugemüß 151. Take grated almonds/ strain them
with isinglas/ cooked with water/ make sweet with
clarified white sugar/ set on coals/ and stir
well until it boils/ pour rosewater on it/ set in
cold water/ stir well until it becomes cold/ pour
it in an earthen (terra cotta??) or wax mold/
that are smeared inside with almond oil/
And when you want to dress it/ then pour a little
almond milk that is nicely cold and sweet/ and
that tastes of rosewater/ into it/ like this it
becomes well tasting and elegant. If you have no
isinglas/ then simmer calves foot in clear water/
so you can strain the almonds with it. If you
instead have no calves foot/ then take pig skin/
that is nicely clean and not fatty/ simmer it
with water/ then you can also use it for the
Zugemüß 152. Take a mold of John's head/ pressed
from wax/ cook calves feet with water/ and let
run through a hair cloth/ break whole cinnamon
into the broth/ and make it well sweet/ close/
and let simmer again/ let it run through a wool
sack/ like this a beautiful clear color develops
from the cinnamon/ then pour into the model/ when
it is standing/ then overturn/ into a dish/ that
the face stands up/ like this it is beautiful/
elegant and well tasting.
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