[Sca-cooks] Edible Camphor and Honey

[Galefridus Peregrinus]

I've played a fair amount with various grades of honey in an effort to 
make some of the confections in al-Warraq. I found that I did well to 
try to find regional honeys, preferably raw and unfiltered. Inexpensive 
grocery store honey is OK for initial practice, but the higher quality 
honey behaves differently and results in a more delicate flavor.


-- Galefridus

> Message: 1
> Date: Tue, 26 Apr 2016 16:51:18 -0300
> From: Susan Lord To: "sca-cooks at lists.ansteorra.org" Subject: Re: 
> [Sca-cooks] Edible Camphor and Honey
> Message-ID: Content-Type: text/plain; charset=utf-8
>
> Many thanks for all your information on edible camphor especially 
> Elise?s https://en.wikipedia.org/wiki/Camphor quote. I certainly was 
> barking up the wrong tree so I shall try to find Indian or Oriental 
> shops.
>
> The saga of the Anon, Al-Andalus  recipe 445. White Mu?assal continued 
> last night with the 2nd try and today for the 3rd and 4th tries. On 
> the second try, I used what is labeled in the supermarket as ?pure 
> honey? but it was not like the honey my husband used to bring home and 
> boil up. I think he had the real thing. Anyway honey did not work 
> period so I crossed referenced peanut brittle recipes. I boiled up 
> sugar and water, which became as hard as a rock. Finally I got the 
> right combination using 2 c sugar, 1/2 c water and when it came to a 
> boil, I added 2 slightly beaten egg whites. It took about 1/2 hour to 
> turn amber. I was too slow removing it from heat so I added 1/4 c more 
> water and then babied it until it was just right again. Now it is 
> cooling and actually taking on the consistency of peanut brittle!!!