flavord-sugars-msg Ð 3/27/05 Period flavored sugars. NOTE: See also the files: sugar-msg, Sugar-Icing-art, sugar-sources-msg, spices- msg, sugar-paste-msg, sotelties-msg, Sgr-a-Cnftns-art, honey-msg, comfits-msg, rose-syrup-msg. ************************************************************************ NOTICE - 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 ************************************************************************ Date: Mon, 16 Feb 2004 17:19:35 -0500 (EST) From: Subject: Re: [Sca-cooks] herb -infused sugars To: Cooks within the SCA Delights for Ladies, by Hugh Plat (I think) has some herb-infused sugars in it. > I'm working on my entries for Northern Lights...and just for the heck > of it trying to actually come up with things in 5 categories. I've > been working on herb-infused (ginger, lavender, rose) sugars, just > because they're lovely in teas... but I'm hitting a wall when it comes > to seeking out documentation. Any suggestions? > > -Ardenia -- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net Date: Mon, 16 Feb 2004 18:12:46 -0500 From: "Elise Fleming" Subject: [Sca-cooks] Re: Herb-Infused Sugar To: "sca-cooks at ansteorra.org" Petits Propos Culinaires, Issue 20, has an article entitled "Rose Sugar and Other Sweets" which details (obviously!) rose sugar. The article also mentions violet flavored sugar as well as borage and rosemary. The references cited are Dutch. The author, Joop Witteveen, found a recipe for rose sugar in a poem written between 1265 and 1270. He says that the rose sugar recipe came from the Arab world. He also notes a recipe in Menagier de Paris (1393) for rose sugar which calls for rosewater rather than rose petals. The Court of King Edward I of England (1329-1307) consumed 1900 pounds of rose sugar and 300 pounds of violet sugar. Witteveen notes that this info is in C. Anne Wilson's _Food and Drink in Britain_, p. 289. Will this help you with citations? Alys Katharine Date: 16 Feb 2004 15:32:37 -0800 From: Colleen L McDonald Subject: Re: [Sca-cooks] herb -infused sugars To: Cooks within the SCA On Mon, 2004-02-16 at 14:14, Wildecelery at aol.com wrote: > I've been working on herb-infused (ginger, lavender, rose) sugars, just > because they're lovely in teas... but I'm hitting a wall when > it comes to seeking out documentation. Any suggestions? > > -Ardenia>> Plat's Delightes for Ladies (which I think has already been mentioned) has some recipes for rose sugar. Here are some other sources that might be of use: Askham, Anthony. A Little Herball. 1561(?). Amsterdam: Theatrum Orbis Terrarum, Ltd.; Norwood, NJ: Walter J. Johnson, Inc., 1977. ISBN: 090-221-0843-0 A Boke Of The Properties of Herbes Called an Herball. London: n.p. , 1559 (?) could be the work of William Copland. (on microfilm) A Newe Herball of Macer, Translated out of Laten in to Englysshe. London: Robert Wyer, 1543(?) Falsely attributed to Macer. (on microfilm). Have you found documentation for using the herb-infused sugars for sweets/treat type usage? When I made my sugar roset, I was surprised to find that the use specified by Askham is purely medicinal in nature - but boy, it tastes good! Cainder Date: Tue, 17 Feb 2004 08:24:35 -0500 From: "Barbara Benson" Subject: Re: [Sca-cooks] herb -infused sugars To: "Cooks within the SCA" > -Ardenia > I've been working on herb-infused (ginger, lavender, rose) sugars, just > because they're lovely in teas... but I'm hitting a wall when it comes to > seeking out documentation. Any suggestions? In Sabina Welserin there is a pear tart recipe that calls for Rose Sugar. Not being commercially available I set about making some. What I dug up was the following: ROSE SUGAR, in poem Naturen Bloeme (Flower of Nature) by Dutch poet Jacob van Maerlant, written between 1265 and 1270. From "Rose Sugar and Other Sweets" by Joop Witteveen, Petits Propos Culinaires, Number 20, 1985, pp 22-28. 1. "Rose sugar (suker rosaet) is made in the following way: rose petals that have been rubbed fine with sugar are put in a glass jar and left in the sun for 30 days; the contents must be stirred daily; the jar must be well sealed and it will remain good for three years." Witteveen says that "One could make this sugar not only from roses but also from violets (Viola tricolor L. and Viola odorata L.) and later also from borage and rosemary." I dug this up on the web and that was the entirety of the quote. I know that there are individuals on the list that have PPC and might be able to dig up this issue and further enlighten us. I haven't made the pie yet, but I have several jars of what looks like light brown sugar and smells like roses (finally). For the first 20 days it just smelled like mown grass. Serena da Riva Date: Wed, 24 Mar 2004 09:59:24 -0500 (EST) From: Subject: Re: [Sca-cooks] Thanks and anpother sugar question... To: Cooks within the SCA > Many thanks to all of you who sent in information relevant to my sugar > inquiries. Your asistamce has been invaluable! Now... > Somehow...the moisture from the ginger root in the ginger flavored > sugar) has leached into my sugar, turning it in to a mush, but not > quite a syrup. Does anyone have suggestions on ways to dry it back > out without losing the flavor? Lay it on a tray and expose it to the air; when it has dried, crush it in a food processor. Next time, you might consider getting lumps of dried ginger rather than fresh, and crushing them with a hammer or chisel before making the ginger sugar. -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net Edited by Mark S. Harris flavord-sugars-msg 3 of 3