[Sca-cooks] Cut-Off Date for Cookery Books?

[Robin Carroll-Mann]

Johnnae,

I was mostly replying to your statement about wanting recipes other than
those in Alessio, which I assumed reflected a general desire of SCA
confectioners. I'll make this an open question to you and to Dame Alys
Katherine and to Lady Jane Doe (and her brother Lord John): would 16th c.
Spanish recipes for sweets be helpful, and if so, which sorts would you
most wish for?

Brighid ni Chiarain

On Thu, Jan 30, 2014 at 5:16 PM, Johnna Holloway <johnnae at mac.com> wrote:

> You would have to ask Countess Alys directly exactly what she had in mind,
> since it was originally
> her series of queries, I suspect that what she was seeking was the makings
> Gervase Markham's
> "pretty and curious secrets" related to the making of banqueting fare
> which included marchpanes,
> preserved fruits, pastes, wet suckets, dried suckets, marmalades and
> "goodinyakes", comfits, pears,
> apples, wardens, (baked, raw, or roasted), sliced oranges and lemons, and
> lastly wafers. Plus
> "you shall send forth a dish made for show only, as beast, bird, fish, or
> fowl, according to invention…"
> [page 190 The English Housewife., ed by Michael Best.]
>
> Or the recipes that would allow one to reproduce this very famous list
> that Randle Holme recorded and that Peter Brears cited in his famous article
> on banketting stuffe.
>
> Holme recorded that the sweets should include:
>
> "Third Course.
>
> 1. March-pan set with several sorts of Sweet-Meats.
>
> 2. Preserves or wet Sweet-Meats in Plates as, Pears, Plums, Cherries,
> Quinces, Grapes Respass, Pippins, Oranges, Lemmons, young Walnuts,
> Apricocks, Peaches, &c. with their Syrup about them.
>
> 3. Dried Sweet-meats & Suckets of Oranges Lemmons Citron: or Conserves,
> or Candies, and Rock-Candies of Cherries, Apricocks, Plums, Damasius,
> Pippins, Pears, Angelica, Rosemary and Marygold Flowers, Pippins, Pears,
> Apricocks, Plums, Ringo roots: or Marmalet of Quinces, Damasins, Plums,
> Oranges, - Pastes made of Citron: Pippins, Apricocks,
> Rasbery, English Currans.
>
> 4. Bikets, Mackroons, naple Bisket, Italian Bisket, Comfeits round,
> Longs and Loseng like, Gingerbread, Almond Cakes, Apricock Cakes,
> Losenges, Quince Chips, Orange cakes, Marchpane Collops.
>
> 5. Sugar cakes, Iamballs, Iemelloes, Sugar Plate, Plum and Rasbury
> cakes, Cheese cakes.
>
> 6. Tree Fruit as Apples and Pears of diverse kinds, Cheries, Plums,
> Strawberies, Currans, Raspes, Walnut, Chestnuts,
> Filbernuts, Dates, Graps, Figgs, Oranges, Lemmons,
> Apricocks, Peech, Dried Raisins and Currans, Prunes, Almonds blanched
>
> According as the season is for them, all which several things are mixt
> and interchangably set on the Table according to the discription of the
> Gentleman Sewer.
>
> Does this help?
>
> Johnnae
>
>