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endoring-msg - 7/9/02


Medieval processes used to give food a golden appearance. Applying golf foil to food is just one of the possible processes used in period.


NOTE: See also these files: gilded-food-msg, Gos-Farced-art, honey-msg, sotelties-msg, sugar-msg, roast-meats-msg, gold-leaf-msg, p-fd-coloring-msg.





This file is a collection of various messages having a common theme that I  have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done  a limited amount  of  editing. Messages having to do  with separate topics  were sometimes split into different files and sometimes extraneous information was removed. For instance, the  message IDs  were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make  no claims  as  to the accuracy  of  the information  given  by the individual authors.


Please respect the time  and  efforts of  those who have written  these messages. The copyright status  of these messages  is  unclear  at this time. If information  is  published  from  these  messages, please give credit to the originator(s).


Thank you,

   Mark S. Harris                  AKA:  THLord Stefan li Rous

                                         Stefan at florilegium.org



From: "Lis" <liontamr at ptd.net>

To: <sca-cooks at ansteorra.org>

Date: Sun, 7 Apr 2002 21:27:33 -0400

Subject: [Sca-cooks] Re: Sca-cooks digest, Vol 1 #1675 - 15 msgs


Anne asked us:

>>> So, OK, it is my turn to ask a "Stefan Question".  ;-)   What is

"endoring?" From the context, I take it to be gilding in some manner not

using gold leaf?  (Let's see, endearing, enduring, daring, dire... no,

none of them seem to fit the context...)<<<


Endoring is the process of making something look golden, thus all those

recipe for something "dorry", which is a corruption.


An historical cook usually made something look gold/yellow in any of several

ways: paint it with egg yolk or egg yold batter and let it set in the oven,

cook it till it's golden (fried), sprinkle it with something golden (cooked

yolk, golden-cooked almonds), and I believe the last version entails saffron

and/or other colors (Saunders, parsley, spinach juice) depending upon

whether you want red-gold, green-gold, etc....


Confused yet?





From: LadyPDC at aol.com

Date: Sun, 7 Apr 2002 18:07:01 EDT

Subject: Re: [Sca-cooks] Gooses, stuffing, endoring, ovens

To: sca-cooks at ansteorra.org


johnna at sitka.engin.umich.edu writes:

> But would it have looked more like "gold"

> then if one served it under poorer lighting

> conditions. Given quite possibly poor eyesight,

> it might have seemed  "golden". This was an age

> afterall when roses were mystic...


> Johnnae llyn Lewis  Johnna Holloway


> "Laura C. Minnick" wrote--snipped

> > Endoring can be to gild with gold leaf ... or it can be to

> > paint the food with egg yolk and saffron, so it is yellow. I've done it-

> > certainly an interesting effect, even if my imagination doesn't quite

> > stretch to thinking it really looks like gold.>

> > 'Lainie


Actually, if you use the right recipe and cook it correctly, it can indeed

look like gold.  Even in modern lights.  Oh, not like the edible gold gilt

you can buy, but it does look rather like a thin layer of molten gold has

been poured over the object.




<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org