[Sca-cooks] OOP mystery ingredient question

[Gretchen Beck]

OTOH, Community and change in the North Carolina mountains: oral histories and ...
 By Nannie Greene, Catherine Stokes Sheppard, Sarah Jean Joslin defines wax candy as an old fashioned gum drop (kind of like you would get in England -- not the spice drops you get now).

toodles, margaret
________________________________________
From: sca-cooks-bounces at lists.ansteorra.org [sca-cooks-bounces at lists.ansteorra.org] on behalf of Gretchen Beck [cmupythia at cmu.edu]
Sent: Thursday, March 29, 2012 9:47 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] OOP mystery ingredient question

Agreed -- I found this i The  Western Journal of Education vol 5-6 (published 1900) over on google books:


>From the article In a Suagar Bush (about maple sugaring):
Then came the wax-making. The hot syrup, when at exactly the right stage, poured in small quantities upon packed snow, becamse instantly hard and crisp, and what a flavor it had! Nectar is nowhere beside it, much less the maple-wax candy sometimes sold on the cars. It was great fun to get a boy who did not understand the game, to take a lump of this wax into his mouth, which he was usually quite willing to do, and after it had softened a little to give him a sudden chuck under the chin, driving his teeth together. It would often take him a quarter of an hour to get his mount open.

toodles, margaret
________________________________________
From: sca-cooks-bounces at lists.ansteorra.org [sca-cooks-bounces at lists.ansteorra.org] on behalf of Genevieve de Lironcourt [ladygenevieve at gmail.com]
Sent: Thursday, March 29, 2012 9:36 PM
To: mary.doug at pierocarey.info; Cooks within the SCA
Subject: Re: [Sca-cooks] OOP mystery ingredient question

The maple syrup lead sounds promising.

I remember reading an entire chapter in the first Little House on the
Prairie book where Laura recalls a huge "sugaring off" party in the early
spring when the sap harvest is complete and there a time where she talks
about how the syrup, as it is cooking, is 'waxing'.

So you may very well be on the right track.

Genevieve

On Thu, Mar 29, 2012 at 8:09 PM, Mary + Doug Piero Carey <
mary.doug at pierocarey.info> wrote:

> Hello the list!
>
> My library has rec’d a food question and it is a lulu. What is wax candy?
> Yes, we found all the stuff about American Candy Company’s wax lips &
> vampire fangs. Also the little wax soda bottles or tubes with sweet liquids
> inside. We don’t see how these can be what my patron is looking for.
>
> The recipe in question (a banana cake) is from the Brimfield Township
> Bicentennial Cookbook (1976) and calls for 1.5 cups raisins and 1 cup wax
> candy to be dredged in flour so that they don’t sink to the bottom of the
> batter. This argues that it must be something smallish. The recipe warns
> “Don’t use the black ones”.
>
> None of the local confectionery supply houses or candy makers have come up
> with a clue.
>
> We have found a reference in a 1920s newspaper article about maple syrup
> making which quotes a man calling “the sugar’s waxin’!” when the sap
> reaches the point in the boiling when the children pour in it into the snow
> & then wind it around wooden paddles to make a candy. This is also the
> point at which it is poured into molds for “maple sugar”. This also doesn’t
> seem like it could be what she’s looking for. (Though I suppose maple &
> banana could work, flavor-wise.)
>
> Does anyone have an idea what ingredient this recipe is calling for?
>
> We’ll be grateful for any input!
>
> Thanks!
>
> Mary Piero Carey aka Maria of Alderford
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>



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A human being is primarily a bag for putting food into---George Orwell
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