[Sca-cooks] Gold and food in period (was OT: Olive oil with 24-karat gold?)

[Johnna Holloway]

Also at the risk of being repetitive there's this 2005 article I did on "Manus Christie"
which pondered  "The question arose of late to whether or not the confection known as manus Christi always had to contain gold mixed into the cake or sweet. It was proposed that the presence of the gold defined the sweet."

http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD-SWEETS/Manus-Christi-msg.html

Johnnae
 
On Feb 9, 2013, at 7:19 PM, Robin Carroll-Mann wrote:

> On Sat, Feb 9, 2013 at 6:52 PM, Galefridus Peregrinus <
> galefridus at optimum.net> wrote:
>> I did a bit of web surfing on the topic of edible gold and came to the
> conclusion that people do it in whatever form (and there are several) as a
> type of conspicuous consumption.
>> snipped
> 
> At the risk of being repetitive, here are a couple of texts I posted to the
> list some years ago, using real gold in food.  Both are translations from
> the Spanish, by me.snipped
> Anyone know of other such period recipes?
> 
> Brighid ni Chiarain