[Sca-cooks] Camphor (was: honey)

[Galefridus Peregrinus]

Yeah, definitely the wrong kind of camphor. I have some camphor wood 
that could probably extract the stuff from if necessary. I've also used 
food grade crystalline camphor on occasion.


-- Galefridus

> Message: 1
> Date: Sun, 24 Apr 2016 18:18:28 -0300
> From: Susan Lord To: "sca-cooks at lists.ansteorra.org" Subject: Re: 
> [Sca-cooks] honey
> Message-ID: <75CDF982-BF15-49D5-8318-06A4FB4CCC89 at gmail.com>
> Content-Type: text/plain;	charset=utf-8
>
> Many thanks for all your suggestions. I am trying them for almond 
> crunch or Perry translates
> 445. White Mu'assal
>
> "Take a ratl of clean, white honey, and three ? qiyas of starch, the 
> white of two eggs, sufficient fresh oil and minced almonds. Cook over 
> a gentle, weak fire and keep stirring, without being careless about 
> stirring, until it whitens and boils and takes the consistency of 
> mu'assal. Cut it with camphor dissolved in water and it will turn out 
> admirable."
>
> I have had the ingredients in a double boiler with a flat thing in the 
> bottom so the upper pot does not touch the lower pot for an hour. I 
> have tested the candy thermometer and it does show boiling water but 
> hates to get up to 200 much less pass it.
> Also on the thermometer it reads 280 soft crack and about 300 hard 
> crack -is that crispy? - I give up.
>
> Now I have put all in the thermomix at 90? centigrade, constant slow 
> stirring for 20 minutes. Supposing it works, then what do I do with 
> it?
>
> By the way, I do not use camphor. I was able to buy it in Madrid and 
> almost poisoned my guests as that is what moth balls are made of!
>
>
>
>
> ------------------------------
>
> Message: 2
> Date: Mon, 25 Apr 2016 00:20:07 -0700
> From: David Friedman To: Cooks within the SCA Subject: Re: [Sca-cooks] 
> honey
> Message-ID: <571DC527.2000609 at daviddfriedman.com>
> Content-Type: text/plain; charset=utf-8; format=flowed
>
> There's an edible camphor that you can sometimes find in Indian 
> grocery stores.
>
> On 4/24/16 2:18 PM, Susan Lord wrote:
>> Many thanks for all your suggestions. I am trying them for almond 
>> crunch or Perry translates
>>
>> 445. White Mu'assal
>>
>> "Take a ratl of clean, white honey, and three ? qiyas of starch, the 
>> white of two eggs, sufficient fresh oil and minced almonds. Cook over 
>> a gentle, weak fire and keep stirring, without being careless about 
>> stirring, until it whitens and boils and takes the consistency of 
>> mu'assal. Cut it with camphor dissolved in water and it will turn out 
>> admirable."
>>
>> I have had the ingredients in a double boiler with a flat thing in 
>> the bottom so the upper pot does not touch the lower pot for an hour. 
>> I have tested the candy thermometer and it does show boiling water 
>> but hates to get up to 200 much less pass it.
>>
>> Also on the thermometer it reads 280 soft crack and about 300 hard 
>> crack -is that crispy? - I give up.
>>
>> Now I have put all in the thermomix at 90? centigrade, constant slow 
>> stirring for 20 minutes. Supposing it works, then what do I do with 
>> it?
>>
>> By the way, I do not use camphor. I was able to buy it in Madrid and 
>> almost poisoned my guests as that is what moth balls are made of!
>>
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
>>
>
> -- 
> David Friedman
> www.daviddfriedman.com
> http://daviddfriedman.blogspot.com/
>
>
>
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> End of Sca-cooks Digest, Vol 120, Issue 18
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