Sweet Foods

This is a collection of files that I have assembled from various sources since I first joined the SCA (Society for Creative Anachronism) in 1989. The information in these files comes from the Rialto newsgroup (rec.org.sca), the old fidonet medieval echo conferance area, various mail lists and articles submitted to me by their authors.

Several types of files are available:

-msg (or no suffix) These files are composed of a variety of short messages from a variety of authors having a common subject .

-art A stand-alone article written by a single author. Some are off of the networks while some were submitted to me by the author.

-bib A bibliography of book and article titles on a single subject.

-FAQ An article file that follows a Frequently Asked Questions format.

All text files are available in three formats, HTML, text and RTF. If the text and RTF formats are not mentioned explicitly in this index, they are available from within the HTML file.

THLord Stefan li Rous (Mark S. Harris, stefan at florilegium.org).

filelist-list The complete list of these Florilegium files. (also text, rtf.)
14C-Sweets-art "Sweets and Treats of the 14C" by Lady Hauviette d'Anjou.
3-Span-Sweets-art "Three Spanish sweet dishes from de Nola " by Vicente.
About-Marzipn-art "About Marzipan" by Dame Alys Katharine.
almond-cream A sweet custard filling used in sotelties.
Andlsn-Pstres-art "Andalusian Pastries" by Dinah bint Ismai'l.
Bakng-w-Sugar-art "Baking with Sugar in Renaissance Germany" by Lord Giano Balestriere.
baklava Period baklava-like layered pastries.
bread-pudding Period bread pudding.
cak-soteltes Cake based sotelties. Decorated cakes.
cakes Period cakes and cake recipes.
candied-fruit Period candied fruit. Recipes.
candied-peels-art "e;Candied Fruit Peel"e; by Dame Alys Katharine.
candied-peels Candied fruit peels. A late period treat.
candy Period candy. Recipes. Candied fruit peels.
Candying-art Period and modern descriptions of the candying process by Alys Katharine.
carob Use of carob in period.
Cft-Banquets-art "Confections and the Banquet" by Alys Katharine, O.L., O.P.
Chastlete-art "Chastlete, a Pastry Castle" by Lady Constance de LaRose.
chocolate History and description of early chocolate.
Cndied-Ginger-art "Candied Ginger for Remembraunce - Two Versions" by THL Johnnae llyn Lewis.
comfits Period candied spices and seeds. Recipes.
confctny-boxs Period confectionary boxes.
cookies Period cookies. Recipes.
custards A Period custards, custard tarts and pies.
Cypriot-Sugr-art "From Cane To Kitchen: An Investigation into Medieval Processed Sugar" by Gavan MacBane. Medieval sugar processing in Cyprus.
desserts Medieval and SCA dessert recipes. Sweets.
Digby-Cakes-art "Excellent Small Cakes Revisited" by Tirloch of Tallaght.
Digby-Cakes Making cakes using Sir Digby's 'Excellent Small Cakes' recipe.
Dresng-t-Dish-art "Beyond the Soeltie: Garnished, Fringed, Dressed and Flourished" by Donna Serena da Riva.
edble-embrdry-msg Comments and suggestions on making edible embroidery.
endoring Medieval methods of giving food a gold color
entertaing-fds-art "Subtleties, Entremets and Illusion Foods" by Baroness Faerisa Gwynarden.
Food-Coloring-art A handout from her Period Food Colorings Class by Baroness Faerisa Gwynarden.
gilded-food Gilded foods. Using gold and silver foil.
gingerbread Medieval gingerbread. Recipes.
hais A medieval, Middle East sweet made of dates, bread crumbs, ground nuts, and sugar.
honey Period use of honey.
jellied-milk An Elizabethan sweet similar to modern Jello.
lebkuchen Period lebkuchen cookies. Recipes.
mamouls A Middle Eastern date/nut/dried fruit filled cookie embossed with patterns.
Manus-Christi-art "References for the Manus Christi confection" by Johnnae llyn Lewis.
Manus-Christi A medieval confection of sugar, rosewater and possibly gold or pearls.
marmalades Period marmalades and fruit jellies and jams.
marshmallows The original marshmallow treats, made from the Marsh Mallow plant.
marzipan Making marzipan. Use of marzipan (almond paste) in sotelties.
medvl-sweets-lnks Links to info on medieval candy, cookies, and cakes by Dame Aoife Finn of Ynos Mon.
molded-foods Period and modern molded foods. Molds.
Mousse-art "13 good reasons why chocolate mousse isn't medieval. " by Lady Jehanne de Huguenin.
pastries Medieval pastries. Recipes.
pastry-logs 'jelly-roll' pastries made of a flat dough spread with filling and then rolled up.
pulled-sugar The case for and against pulled/spun sugar being period.
Pynade-art " Pynade (Medieval Candy)" by Lady Constance de LaRose.
rice-pudding Period rice puddings, both savory and sweet.
Roses-a-Sugar-art "Divers Pretty Things Made Of Roses & Sugar" by Mistress Renata Kestryl of Highwynds.
Rosquillas A late-period Spanish pastry of biscotti-like rings.
Smooth-Cmfits-art "Historic Comfits Using Modern Equipment" by Alys Katharine, O.L., O.P.
Sgr-a-Cnftns-art " Of Sugar and Confections " by Alys Katharine, O.L., O.P. (Elise Fleming).
shortbread Period shortbread. Recipes and directions.
Smooth-Cmfits-art "Historic Comfits Using Modern Equipment& Sugar" by Dame Alys Katharine, O.L., O.P.
snow 'Snow', a white, creamy confection often served with wafers.
sotelte-tols Useful tools for creating sotelties.
sotelties Sotelties and Warners - decorated food.
suckets Spices, fruit or fruit peel in a sugar syrup.
sugar Sugar and other medieval sweeteners.
flavord-sugars Period flavored, infused sugars.
Sugar-Icing-art "Sugar Icing" by Johnnae llyn Lewis. Some notes on sugar icing in late period.
sugar-icing Period sugar icing/frosting.
Sugar-Paste-art "Sugar Paste: A Cook's 'Play Dough'" by Dame Alys Katharine, O.L., O.P.
sugar-paste Making sugar paste sotelties.
sugar-sources Modern sugar sources. Sugar types.
Sugarplat-Adv-art "Adventures with Sugar Plate" by Count Gunthar.
Sugarplums-art "Visions of Sugarplums" by Mistress Renata Kestryl of Highwynds.
Sweet-Terms-art "Some Sweet Terms" by Dame Alys Katharine.
This symbol indicates these files are new or have been updated since 1/12/08.

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