[Sca-cooks] apple juice sotelties?

Sharon Palmer 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 
almond oil.

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 
almond cheese.

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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