pulled-sugar-msg - 11/10/08 ਀ഊThe case for and against pulled/spun sugar being period. ਀ഊNOTE: See also the files: sugar-msg, sugar-paste-msg, Sugar-Icing-art, Sugarplums-art, Roses-a-Sugar-art, sotelties-msg, honey-msg, candy-msg, Candying-art. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀 栀愀瘀攀 搀漀渀攀 愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀 漀昀 攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀 眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀 洀攀猀猀愀最攀 䤀䐀猀 眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀 渀漀 挀氀愀椀洀猀 愀猀 琀漀 琀栀攀 愀挀挀甀爀愀挀礀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 最椀瘀攀渀 戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀 爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀 愀渀搀 攀昀昀漀爀琀猀 漀昀 琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀 挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀 漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀 椀猀 甀渀挀氀攀愀爀 愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 瀀甀戀氀椀猀栀攀搀 昀爀漀洀 琀栀攀猀攀 洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊDate: Tue, 12 Jul 2005 20:57:37 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] spun sugar in subtleties (long) ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䨀愀搀眀椀最愀 娀愀樀愀挀稀欀漀眀愀 ⼀ 䨀攀渀渀攀 䠀攀椀猀攀 眀爀漀琀攀㨀ഊ> Hey, does anyone have any information handy about spun sugar being used ਀㸀 漀爀 渀漀琀 甀猀攀搀 椀渀 瀀攀爀椀漀搀 猀甀戀琀氀攀琀椀攀猀㼀ഊ ਀䤀 栀愀搀 愀渀 椀渀樀攀挀琀椀漀渀 椀渀 洀礀 欀渀攀攀 琀漀搀愀礀 猀漀 䤀ഊcan't really sit and tidy this all up. I am pulling ਀琀栀椀猀 昀爀漀洀 洀礀 猀甀最愀爀眀漀爀欀猀 昀椀氀攀 昀爀漀洀 攀愀爀氀椀攀爀 瀀漀猀琀椀渀最猀 琀栀愀琀ഊI have made on this topic... Hope it all helps. ਀ഊI am tempted to say welllll it all depends on your ਀搀攀昀椀渀椀琀椀漀渀 漀昀 眀栀愀琀 猀瀀甀渀 猀甀最愀爀 椀猀⸀⸀⸀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊThere was a Venetian collation given in honor ਀漀昀 䠀攀渀爀椀 䤀䤀䤀 漀昀 䘀爀愀渀挀攀 眀栀攀爀攀 攀瘀攀爀礀琀栀椀渀最 漀渀 琀栀攀ഊtable had been made of spun sugar: the bread, the ਀瀀氀愀琀攀猀Ⰰ 琀栀攀 欀渀椀瘀攀猀Ⰰ 攀瘀攀渀 椀渀挀氀甀搀椀渀最 愀渀搀 琀栀椀猀 椀猀 眀栀愀琀ഊthe author found interesting the forks... It was ਀挀爀攀愀琀攀搀 戀礀 一椀挀漀氀漀 搀攀氀氀攀 䌀愀瘀愀氀氀椀攀爀愀⸀ഊThis is described in Toussaint-Samat's History of Food ਀漀渀 瀀愀最攀 㔀㘀㜀⸀ 䈀愀挀欀 椀渀 ㈀　　㈀Ⰰ 䤀 爀攀愀氀氀礀 琀栀漀甀最栀琀 琀栀椀猀 眀愀猀 瀀爀漀戀愀戀氀礀ഊa good source to go with. ਀ഊUnfortunately, Toussant-Samat got it wrong and these items ਀眀攀爀攀 猀甀最愀爀瀀愀猀琀攀 愀渀搀 渀漀琀 ∀猀瀀甀渀 猀甀最愀爀⸀∀ 䤀 眀爀漀琀攀 猀漀洀攀 琀椀洀攀 戀愀挀欀ഊto Claudio Benporat in Italy and he went through the entire ਀洀椀猀琀爀愀渀猀氀愀琀椀漀渀 搀攀愀氀 眀椀琀栀 洀攀⸀ഊ ਀䤀 眀漀甀氀搀 渀漀眀 栀愀瘀攀 琀漀 椀渀 愀氀氀 栀漀渀攀猀琀礀 猀愀礀 琀栀愀琀 䠀攀渀爀椀 眀愀猀 琀爀攀愀琀攀搀ഊto various items of sugarpaste and cast sugar items and ਀一伀吀 猀瀀甀渀 猀甀最愀爀⸀ 䤀 眀漀甀氀搀 最甀攀猀猀 琀栀愀琀 琀栀攀 䴀攀搀椀挀椀 圀攀搀搀椀渀最猀ഊof both 1589 and 1600 are probably also sugarpaste and cast sugar. ਀䄀猀 昀漀爀 眀栀愀琀 琀栀攀礀 猀攀爀瘀攀搀 䌀栀爀椀猀琀椀渀愀 椀渀 刀漀洀攀 椀渀 琀栀攀 ㄀㘀㔀　✀猀Ⰰഊthe prints survive and can be viewed in various works. ਀ഊFor pulled sugar, one has to remember ਀琀栀愀琀 椀渀 漀爀搀攀爀 琀漀 栀愀瘀攀 瀀甀氀氀攀搀 猀甀最愀爀Ⰰ 琀栀攀礀 洀甀猀琀 栀愀瘀攀 洀愀搀攀 琀栀攀ഊtransition from honey to sugar and figured out how to work with ਀戀漀椀氀椀渀最 愀 猀甀最愀爀 猀礀爀甀瀀⸀ 䤀渀 愀渀礀 挀愀猀攀 礀漀甀 猀栀漀甀氀搀 猀琀愀爀琀 眀椀琀栀ഊone of the best books on confections and sweets which is ਀匀甀最愀爀ⴀ倀氀甀洀猀 愀渀搀 匀栀攀爀戀攀琀 戀礀 䰀愀甀爀愀 䴀愀猀漀渀⸀ 䄀氀猀漀 猀攀攀ഊher PPC 69 article which has the early English mss. candy recipes ਀椀渀 椀琀⸀ 吀栀攀礀 搀愀琀攀 昀爀漀洀 琀栀攀 ㄀㔀琀栀 挀攀渀琀甀爀礀⸀ഊIn Sugar-Plums and Sherbet she dates pulled ਀猀甀最愀爀 琀漀 琀栀攀 礀攀愀爀 ㄀㔀　　 眀栀攀爀攀 椀渀 琀栀攀 夀漀爀欀 洀愀渀甀猀挀爀椀瀀琀ഊthere is a recipe "To make Penydes" where hot sugar ਀猀礀爀甀瀀 椀猀 眀漀爀欀攀搀 眀椀琀栀 琀栀攀 栀愀渀搀猀⸀ 匀攀攀 瀀愀最攀 㠀㐀⸀ഊ ਀吀栀攀 洀愀渀甀猀挀爀椀瀀琀 ∀䜀漀甀搀 䬀漀欀攀爀礀∀ 眀栀椀挀栀 椀猀 猀攀挀琀椀漀渀 嘀ഊin Curye on Inglysch has the following: ਀㄀㌀⸀ 吀漀 洀愀欀攀 猀甀最攀爀 瀀氀愀琀攀ഊ14. To mak penydes ਀㄀㔀⸀ 吀漀 洀愀欀攀 礀洀愀最攀猀 椀渀 猀甀最攀爀⸀ഊThis mss. is dated late 1300's. ਀ഊThe penydes recipe is interesting because penydes is ਀愀挀琀甀愀氀氀礀 瀀甀氀氀攀搀 愀渀搀 搀爀愀眀渀 漀甀琀 眀椀琀栀 琀栀攀 栀愀渀搀猀 漀瘀攀爀 愀 栀漀漀欀⸀ഊIt was then cut with shears. See Laura Mason for description. ਀⠀夀攀猀Ⰰ 琀栀椀猀 椀猀 琀栀攀 戀攀最椀渀渀椀渀最 漀昀 瀀甀氀氀攀搀 挀愀渀搀椀攀猀⸀⤀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀ഊDate: Wed, 13 Jul 2005 18:34:57 -0500 (GMT-05:00) ਀䘀爀漀洀㨀 䔀氀椀猀攀 䘀氀攀洀椀渀最 㰀愀氀礀猀欀 愀琀 椀砀⸀渀攀琀挀漀洀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Re: Spun Sugar ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䜀爀攀攀琀椀渀最猀⸀  吀栀攀爀攀 愀爀攀 搀漀挀甀洀攀渀琀攀搀Ⰰ 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 昀漀爀 椀琀攀洀猀 洀愀搀攀 昀爀漀洀 愀 ഊboiled sugar syrup which is then poured into a mold (usually in two or ਀琀栀爀攀攀 瀀愀爀琀猀⤀⸀  吀栀椀猀 椀猀 琀栀攀渀 爀漀氀氀攀搀 愀爀漀甀渀搀 椀渀 琀栀攀 栀愀渀搀 漀爀 猀眀甀渀最 漀瘀攀爀栀攀愀搀 ഊto coat the mold and leave the center hollow. I wouldn't call this ਀猀瀀甀渀 猀甀最愀爀Ⰰ 戀甀琀 椀琀 搀漀攀猀 瀀爀漀搀甀挀攀 愀 栀漀氀氀漀眀 猀甀最愀爀 椀琀攀洀 眀栀椀挀栀 挀愀渀 戀攀 ഊcolored (in the initial syrup) or painted afterwards. The thin strings ਀琀栀愀琀 漀渀攀 洀椀最栀琀 挀愀氀氀 ∀猀瀀甀渀∀ 搀漀渀✀琀 猀攀攀洀 琀漀 戀攀 椀渀 瀀攀爀椀漀搀Ⰰ 愀渀搀 琀漀 洀礀 ഊknowledge, blown sugar item are OOP, unfortunately. If they were to be ਀椀渀 瀀攀爀椀漀搀Ⰰ 漀渀攀 洀椀最栀琀 昀椀渀搀 琀栀攀洀 椀渀 䤀琀愀氀椀愀渀 爀攀昀攀爀攀渀挀攀猀⸀ഊ ਀䄀氀礀猀 䬀愀琀栀愀爀椀渀攀ഊ ਀ഊDate: Wed, 13 Jul 2005 20:47:48 -0400 ਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ഊ ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 匀瀀甀渀 匀甀最愀爀ഊTo: Elise Fleming , Cooks within the SCA ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 䨀甀氀 ㄀㌀Ⰰ ㈀　　㔀Ⰰ 愀琀 㜀㨀㌀㐀 倀䴀Ⰰ 䔀氀椀猀攀 䘀氀攀洀椀渀最 眀爀漀琀攀㨀ഊ> Greetings. There are documented, period recipes for items made ਀㸀 昀爀漀洀 愀 戀漀椀氀攀搀 猀甀最愀爀 猀礀爀甀瀀 眀栀椀挀栀 椀猀 琀栀攀渀 瀀漀甀爀攀搀 椀渀琀漀 愀 洀漀氀搀ഊ> (usually in two or three parts). This is then rolled around in the ਀㸀 栀愀渀搀 漀爀 猀眀甀渀最 漀瘀攀爀栀攀愀搀 琀漀 挀漀愀琀 琀栀攀 洀漀氀搀 愀渀搀 氀攀愀瘀攀 琀栀攀 挀攀渀琀攀爀ഊ> hollow. I wouldn't call this spun sugar, but it does produce a ਀㸀 栀漀氀氀漀眀 猀甀最愀爀 椀琀攀洀 眀栀椀挀栀 挀愀渀 戀攀 挀漀氀漀爀攀搀 ⠀椀渀 琀栀攀 椀渀椀琀椀愀氀 猀礀爀甀瀀⤀ 漀爀ഊ> painted afterwards. The thin strings that one might call "spun" ਀㸀 搀漀渀✀琀 猀攀攀洀 琀漀 戀攀 椀渀 瀀攀爀椀漀搀Ⰰ 愀渀搀 琀漀 洀礀 欀渀漀眀氀攀搀最攀Ⰰ 戀氀漀眀渀 猀甀最愀爀 椀琀攀洀ഊ> are OOP, unfortunately. If they were to be in period, one might ਀㸀 昀椀渀搀 琀栀攀洀 椀渀 䤀琀愀氀椀愀渀 爀攀昀攀爀攀渀挀攀猀⸀ഊ ਀䤀✀洀 瀀爀攀琀琀礀 猀甀爀攀 琀栀攀 琀栀爀攀愀搀ⴀ猀瀀椀渀渀椀渀最 琀攀挀栀渀椀焀甀攀 眀愀猀 甀猀攀搀 琀漀 搀攀琀攀爀洀椀渀攀ഊsugar-boiling temperature / candy state in some 15th-century English ਀爀攀挀椀瀀攀猀Ⰰ 戀甀琀 眀栀攀琀栀攀爀 琀栀愀琀 眀愀猀 甀猀攀搀 椀渀 瀀攀爀椀漀搀 愀猀 愀 挀漀渀猀琀爀甀挀琀椀漀渀ഊmaterial, I don't know. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㐀 䨀甀氀 ㈀　　㔀 　㘀㨀㄀㜀㨀㈀㜀 ⴀ　㔀　　 ⠀䜀䴀吀ⴀ　㔀㨀　　⤀ഊFrom: Elise Fleming ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 匀瀀甀渀 匀甀最愀爀ഊTo: "Phil Troy / G. Tacitus Adamantius" ਀ऀ㰀愀搀愀洀愀渀琀椀甀猀⸀洀愀最椀猀琀攀爀 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀Ⰰऀ䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀ഊ ਀ഊAdamantius wrote: ਀㸀 䤀✀洀 瀀爀攀琀琀礀 猀甀爀攀 琀栀攀 琀栀爀攀愀搀ⴀ猀瀀椀渀渀椀渀最 琀攀挀栀渀椀焀甀攀 眀愀猀 甀猀攀搀 琀漀 搀攀琀攀爀洀椀渀攀ഊ> sugar-boiling temperature / candy state in some 15th-century English ਀㸀 爀攀挀椀瀀攀猀Ⰰ 戀甀琀 眀栀攀琀栀攀爀 琀栀愀琀 眀愀猀 甀猀攀搀 椀渀 瀀攀爀椀漀搀 愀猀 愀 挀漀渀猀琀爀甀挀琀椀漀渀ഊ> material, I don't know. ਀ഊI would agree that it was used to determine sugar temperature in ਀瀀攀爀椀漀搀⸀  䤀 猀甀瀀瀀漀猀攀 猀漀洀攀 昀漀氀欀 洀椀最栀琀 猀愀礀 琀栀愀琀 椀昀 琀栀攀礀 挀漀甀氀搀 搀椀瀀 琀栀攀椀爀  ഊfinger into hot syrup and make a thread between thumb and finger that ਀琀栀攀礀 挀漀甀氀搀 栀愀瘀攀 攀砀琀爀愀瀀漀氀愀琀攀搀 琀栀愀琀 琀漀 甀猀椀渀最 愀渀 椀渀猀琀爀甀洀攀渀琀 琀漀 眀愀瘀攀 猀甀最愀爀  ഊthreads around into a pattern, but one thing doesn't necessarily follow ਀愀渀漀琀栀攀爀 ⴀ 漀爀 眀攀✀搀 栀愀瘀攀 栀愀搀 氀漀琀猀 洀漀爀攀 椀渀瘀攀渀琀椀漀渀猀 攀愀爀氀椀攀爀 漀渀⸀  䤀 栀愀瘀攀渀✀琀  ഊseen any evidence in English books, nor references to things made like ਀琀栀愀琀⸀  吀栀攀 ∀昀愀甀氀琀礀 琀爀愀渀猀氀愀琀椀漀渀∀ 爀攀昀攀爀攀渀挀攀 琀栀愀琀 䨀漀栀愀渀渀愀 最愀瘀攀 眀愀猀 琀栀攀  ഊonly one I'd seen for "proof". ਀ഊAlys Katharine ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㐀 䨀甀氀 ㈀　　㔀 ㄀㈀㨀㌀㈀㨀㐀㔀 ⴀ　㐀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 匀瀀甀渀 匀甀最愀爀ഊTo: Cooks within the SCA ਀ഊ"Italian cooks were also farther ahead of their English counterparts in ਀琀栀攀 甀猀攀 漀昀 猀甀最愀爀 瀀愀猀琀攀 愀渀搀 漀琀栀攀爀 挀漀渀昀攀挀琀椀漀渀猀⸀  吀栀攀礀 栀愀搀 搀攀瘀攀氀漀瀀攀搀 ∀猀瀀甀渀ഊsugar" prior to the 1600s. and even had an academy prior to 1615 ਀搀攀搀椀挀愀琀攀搀 琀漀 琀栀攀 愀爀琀 漀昀 昀爀攀攀稀椀渀最 愀渀搀 洀愀欀椀渀最 猀甀最愀爀礀 椀挀攀猀⸀⠀㤀⤀∀ഊSource : ਀㤀⸀ 䐀愀瘀椀搀Ⰰ 䔀氀椀稀愀戀攀琀栀⸀  ∀吀栀攀 䠀愀爀瘀攀猀琀 漀昀 䌀漀氀搀 䴀漀渀琀栀猀Ⰰ 倀攀琀椀琀猀 倀爀漀瀀漀猀 䌀甀氀椀渀愀椀爀攀猀Ⰰ ⌀㌀ഊas cited in "Of Sugar and Confections" by Alys Katharine, O.L., O.P. (Elise ਀䘀氀攀洀椀渀最⤀⸀ 椀渀 琀栀攀 䘀氀漀爀椀氀攀最椀甀洀ഊ ਀䤀 琀栀椀渀欀 眀攀 挀愀渀 搀漀挀甀洀攀渀琀 琀栀攀 椀挀攀猀Ⰰ 戀甀琀 琀栀攀 ∀猀瀀甀渀 猀甀最愀爀∀㼀ഊWas the source here that same Venetian banquet served to Henri III? ਀ഊJohnnae ਀ഊElise Fleming wrote: ਀ഊ> I would agree that it was used to determine sugar temperature in ਀㸀 瀀攀爀椀漀搀⸀  䤀 猀甀瀀瀀漀猀攀 猀漀洀攀 昀漀氀欀 洀椀最栀琀 猀愀礀 琀栀愀琀 椀昀 琀栀攀礀 挀漀甀氀搀 搀椀瀀 琀栀攀椀爀  ഊ> finger into hot syrup and make a thread between thumb and finger that ਀㸀 琀栀攀礀 挀漀甀氀搀 栀愀瘀攀 攀砀琀爀愀瀀漀氀愀琀攀搀 琀栀愀琀 琀漀 甀猀椀渀最 愀渀 椀渀猀琀爀甀洀攀渀琀 琀漀 眀愀瘀攀 猀甀最愀爀  ഊ> threads around into a pattern, but one thing doesn't necessarily ਀㸀 昀漀氀氀漀眀 愀渀漀琀栀攀爀 ⴀ 漀爀 眀攀✀搀 栀愀瘀攀 栀愀搀 氀漀琀猀 洀漀爀攀 椀渀瘀攀渀琀椀漀渀猀 攀愀爀氀椀攀爀 漀渀⸀  䤀  ഊ> haven't seen any evidence in English books, nor references to things ਀㸀 洀愀搀攀 氀椀欀攀 琀栀愀琀⸀  吀栀攀 ∀昀愀甀氀琀礀 琀爀愀渀猀氀愀琀椀漀渀∀ 爀攀昀攀爀攀渀挀攀 琀栀愀琀 䨀漀栀愀渀渀愀 最愀瘀攀  ഊ> was the only one I'd seen for "proof". Alys Katharine ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㐀 䨀甀氀 ㈀　　㔀 ㈀㄀㨀　㄀㨀㈀㤀 ⴀ　㔀　　ഊFrom: Robert Downie ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 匀瀀甀渀 匀甀最愀爀ഊTo: Cooks within the SCA ਀ഊCarole Smith wrote: ਀㸀 䤀 栀愀瘀攀 愀 瘀椀瘀椀搀 洀攀洀漀爀礀 漀昀 最攀琀琀椀渀最 猀漀洀攀 栀漀琀 猀甀最愀爀 猀礀爀甀瀀 漀渀 洀礀 昀椀渀最攀爀猀 ഊ> once. It held a lot of heat and was hard to wash off quickly because ਀㸀 漀昀 椀琀猀 瘀椀猀挀漀猀椀琀礀⸀  一漀 眀愀礀 眀漀甀氀搀 䤀 瘀漀氀甀渀琀愀爀椀氀礀 洀愀欀攀 愀 猀甀最愀爀 琀栀爀攀愀搀 琀栀椀猀 ഊ> way. ਀㸀ഊ> Cordelia Toser ਀ഊHot sugar can be nasty stuff. One of my co-workers got 2nd degree burns ਀漀渀 栀攀爀 愀爀洀猀 戀攀琀眀攀攀渀 眀栀攀爀攀 琀栀攀 漀瘀攀渀 洀椀琀琀猀 攀渀搀攀搀 愀渀搀 栀攀爀 猀氀攀攀瘀攀猀 猀琀愀爀琀攀搀ഊwhile flipping over a large tray of pecan buns (if she hadn't run ਀猀琀爀愀椀最栀琀 琀漀 琀栀攀 猀椀渀欀 愀渀搀 欀攀瀀琀 琀栀攀 挀漀氀搀 眀愀琀攀爀 爀甀渀渀椀渀最 漀瘀攀爀 琀栀攀 戀甀爀渀 愀爀攀愀Ⰰഊit would have been even worse). ਀ഊThat being said, the tips of your fingers, when repeatedly subjected to ਀氀愀爀最攀 搀漀猀攀猀 漀昀 栀攀愀琀 昀漀爀 猀栀漀爀琀 瀀攀爀椀漀搀猀 愀琀 愀 琀椀洀攀Ⰰ 眀椀氀氀 攀瘀攀渀琀甀愀氀氀礀 搀攀瘀攀氀漀瀀ഊa resistance to it. Just ask anyone who has hand turned comfits in a ਀昀爀礀椀渀最 瀀愀渀 昀漀爀 愀渀礀 氀攀渀最琀栀 漀昀 琀椀洀攀 㨀ⴀ⤀  圀栀攀渀 礀漀甀 愀爀攀 搀攀愀氀椀渀最 眀椀琀栀 愀 瘀攀爀礀ഊsmall amount of hot sugar between the pads of your fingertips, it's a ਀洀甀挀栀 洀漀爀攀 挀漀渀琀爀漀氀氀攀搀 挀椀爀挀甀洀猀琀愀渀挀攀 琀栀愀渀 愀挀挀椀搀攀渀琀愀氀氀礀 猀瀀椀氀氀椀渀最 愀 戀椀最 最氀漀戀ഊof the stuff on a more sensitive part of your hand or anywhere else on ਀礀漀甀爀 戀漀搀礀⸀ഊ ਀伀昀 挀漀甀爀猀攀Ⰰ 挀漀洀洀漀渀 猀攀渀猀攀 愀渀搀 挀愀甀琀椀漀渀 猀栀漀甀氀搀 愀氀眀愀礀猀 戀攀 攀砀攀爀挀椀猀攀搀 眀栀攀渀ഊdealing with hot sugar syrup. ਀ഊFaerisa ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㄀ 䨀甀氀 ㈀　　㠀 　㠀㨀㈀㈀㨀㈀㘀 ⴀ　㐀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 倀甀氀氀攀搀 匀甀最愀爀 倀攀渀礀搀攀猀 眀愀猀 匀䌀䄀 㔀　琀栀 䄀渀渀椀瘀攀爀猀愀爀礀ഊ Challenge ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀匀琀攀昀愀渀 氀椀 刀漀甀猀 眀爀漀琀攀㨀ഊAdamantius suggested: ਀㰀㰀㰀 倀攀渀礀搀攀猀 ⠀瀀甀氀氀攀搀 猀甀最愀爀 栀愀爀搀 挀愀渀搀椀攀猀⤀㸀㸀㸀ഊ ਀圀攀✀瘀攀 搀椀猀挀甀猀猀攀搀 瀀甀氀氀攀搀 猀甀最愀爀 栀攀爀攀 戀攀昀漀爀攀Ⰰ 戀甀琀 䤀 琀栀漀甀最栀琀 琀栀攀 搀椀猀挀甀猀猀椀漀渀 ഊhad been inconclusive on whether pulled sugar was done in period. Are ਀礀漀甀 戀愀猀椀渀最 琀栀椀猀 漀渀 愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀㼀ഊ ਀匀琀攀昀愀渀ഊ========= ਀ഊYes penydes is a sugar candy that is pulled. ਀䤀昀 礀漀甀 最漀 戀愀挀欀 愀渀搀 爀攀愀搀 礀漀甀爀 漀眀渀 倀甀氀氀攀搀 匀甀最愀爀 昀椀氀攀ഊyou'll see that I cited the source back in July 2005 as being from ਀ഊThe manuscript "Goud Kokery" which is section V ਀椀渀 䌀甀爀礀攀 漀渀 䤀渀最氀礀猀挀栀 㨀㄀㐀⸀ 吀漀 洀愀欀 瀀攀渀礀搀攀猀ഊThis mss. is dated late 1300's. ਀ഊThe penydes recipe is interesting because penydes is ਀愀挀琀甀愀氀氀礀 瀀甀氀氀攀搀 愀渀搀 搀爀愀眀渀 漀甀琀 眀椀琀栀 琀栀攀 栀愀渀搀猀 漀瘀攀爀 愀 栀漀漀欀⸀ഊIt was then cut with shears. See Laura Mason for description. ਀⠀夀攀猀Ⰰ 琀栀椀猀 椀猀 琀栀攀 戀攀最椀渀渀椀渀最 漀昀 瀀甀氀氀攀搀 挀愀渀搀椀攀猀⸀⤀ഊ ਀ 䤀 栀愀瘀攀 猀椀渀挀攀 昀漀甀渀搀 猀漀洀攀 漀琀栀攀爀猀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀ഊDate: Mon, 21 Jul 2008 11:34:56 -0400 ਀䘀爀漀洀㨀 ∀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀∀ 㰀爀挀愀爀爀漀氀氀洀愀渀渀 愀琀 最洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Pulled Sugar Penydes was SCA 50th Anniversary ਀ऀ䌀栀愀氀氀攀渀最攀ഊTo: "Cooks within the SCA" ਀ഊJohnnae, you probably know about this already -- there are pulled ਀猀甀最愀爀 爀攀挀椀瀀攀猀 椀渀 琀栀攀 ㄀㌀琀栀 挀⸀ 䄀渀漀渀礀洀漀甀猀 䄀渀搀愀氀甀猀椀愀渀 䌀漀漀欀戀漀漀欀⸀ഊ-- ਀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀ഊ ਀ഊDate: Tue, 22 Jul 2008 11:48:53 -0700 ਀䘀爀漀洀㨀 䰀椀氀椀渀愀栀 㰀氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Pulled Sugar Penydes was SCA 50th Anniversary ਀ऀ䌀栀愀氀氀攀渀最攀ഊTo: SCA-Cooks at Ansteorra.org ਀ഊStefan wrote: ਀㰀㰀㰀 䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀 猀愀椀搀㨀ഊJohnnae, you probably know about this already -- there are pulled ਀猀甀最愀爀 爀攀挀椀瀀攀猀 椀渀 琀栀攀 ㄀㌀琀栀 挀⸀ 䄀渀漀渀礀洀漀甀猀 䄀渀搀愀氀甀猀椀愀渀 䌀漀漀欀戀漀漀欀⸀ഊ ਀吀栀愀渀欀 礀漀甀 昀漀爀 瀀漀猀琀椀渀最 琀栀椀猀⸀ 䤀 眀椀氀氀 愀搀搀 琀栀椀猀 琀漀 洀礀 瀀甀氀氀攀搀ⴀ猀甀最愀爀ⴀ洀猀最ഊfile. This is the earliest date I have for this. >>> ਀ഊFirst ਀䄀 琀礀瀀攀 漀昀 瀀甀氀氀攀搀 猀甀最愀爀 挀愀渀搀礀 挀愀氀氀攀搀 昀愀渀椀搀栀 椀猀 洀攀渀琀椀漀渀攀搀 愀 渀甀洀戀攀爀 漀昀 ഊtimes in "al-Kitab al-Tabikh" by ibn Sayyar al-Warraq, the 10th C. ਀挀漀氀氀攀挀琀椀漀渀 漀昀 㤀琀栀 愀渀搀 ㄀　琀栀 挀⸀ 爀攀挀椀瀀攀猀 ⠀愀渀搀 椀渀 漀琀栀攀爀 戀漀漀欀猀⤀⸀ 䤀渀 栀攀爀 ഊexpansive Glossary, Nasrallah mentions that these candies are usually ਀椀渀 爀漀甀渀搀猀 愀渀搀 琀栀攀爀攀 愀爀攀 愀 渀甀洀戀攀爀 漀昀 搀椀昀昀攀爀攀渀琀 欀椀渀搀猀Ⰰ 昀爀漀洀 戀漀琀栀 眀栀椀琀攀 ഊand red sugar. Unfortunately, there's no recipe for fanidh in ਀愀氀ⴀ圀愀爀爀愀焀 愀渀搀 椀 搀椀搀渀✀琀 昀椀渀搀 愀 爀攀挀椀瀀攀 氀愀猀琀 渀椀最栀琀 椀渀 愀 挀漀甀瀀氀攀 漀琀栀攀爀 ഊbooks. ਀ഊSecond ਀∀愀氀ⴀ䬀椀琀愀戀 愀氀ⴀ吀愀戀椀欀栀∀ 漀昀 愀氀ⴀ䈀愀最栀搀愀搀椀Ⰰ 搀愀琀攀 ㄀㈀㈀㘀Ⰰ 眀栀椀挀栀 椀 琀栀椀渀欀 椀猀 ഊearlier than the anonymous Andalusian cookbook, has a recipe for ਀䠀愀氀眀愀 夀愀戀椀猀愀Ⰰ 椀渀 䌀栀愀瀀琀攀爀 㤀Ⰰ 瀀⸀ 㤀㠀Ⰰ 椀渀 䌀栀愀爀氀攀猀 倀攀爀爀礀✀猀 爀攀挀攀渀琀 渀攀眀 ഊtranslation. ਀ഊHalwa Yabisa. The way to make it is to take sugar, dissolve it with ਀眀愀琀攀爀Ⰰ 愀渀搀 戀漀椀氀 椀琀 甀渀琀椀氀 椀琀 琀栀椀挀欀攀渀猀⸀ 吀栀攀渀 琀愀欀攀 椀琀 漀甀琀 漀昀 琀栀攀 搀椀猀琀⨀ ഊand put it on a smooth floor tile* until its heat subsides. Then ਀瀀漀甀渀搀 愀渀 椀爀漀渀 瀀攀最 眀椀琀栀 愀 猀洀漀漀琀栀 栀攀愀搀 ⠀椀渀琀漀 琀栀攀 眀愀氀氀⤀Ⰰ 愀渀搀 琀栀爀漀眀 ⠀琀栀攀 ഊcandy) on it, and stretch it with the hand unceasingly. Return it to ਀琀栀攀 瀀攀最 氀椀欀攀 琀栀愀琀 甀渀琀椀氀 椀琀 琀甀爀渀猀 眀栀椀琀攀⸀ 吀栀攀渀 琀栀爀漀眀 椀琀 漀渀 琀栀攀 琀椀氀攀 愀渀搀 ഊknead pistachios with it, and cut it into strips and triangles. If ਀礀漀甀 眀愀渀琀Ⰰ 挀漀氀漀爀 椀琀 眀椀琀栀 猀愀昀昀爀漀渀 漀爀 挀椀渀渀愀戀愀爀⨀⸀ 匀漀洀攀 漀昀 椀琀 洀愀礀 戀攀 ഊrolled (or kneaded) with peeled almonds, sesame seeds, or poppy seeds. ਀ഊMy Notes: ਀ⴀ 䄀 搀椀猀琀 椀猀 愀 挀漀瀀瀀攀爀 瀀漀琀 琀栀愀琀 椀猀 眀椀搀攀爀 琀栀愀渀 椀琀 椀猀 栀椀最栀⸀ഊ- Tiles are useful - i think the sugar is being put not directly on ਀琀栀攀 ⨀昀氀漀漀爀⨀Ⰰ 戀甀琀 漀渀 愀 挀氀攀愀渀 琀椀氀攀Ⰰ 爀攀猀攀爀瘀攀搀 昀漀爀 挀甀氀椀渀愀爀礀 瀀甀爀瀀漀猀攀猀⸀ഊ- Cinnabar is red mercury - do NOT use it to color your food. ਀ഊThird ਀䄀 洀漀爀攀 搀攀琀愀椀氀攀搀 爀攀挀椀瀀攀 眀愀猀 椀渀猀攀爀琀攀搀 椀渀 琀栀攀 洀愀爀最椀渀愀氀椀愀 漀昀 ഊal-Baghdadi's book next to the above recipe. It was taken from ibn ਀䨀愀稀氀愀✀猀 戀漀漀欀 ∀䴀椀渀栀愀樀 愀氀ⴀ䈀愀礀愀渀∀Ⰰ 愀渀 ㄀㄀琀栀 挀攀渀琀甀爀礀 洀攀搀椀挀愀氀 搀椀挀琀椀漀渀愀爀礀㨀ഊHalwa Uabisa Sukkariyya. It has many varieties. It is that you take ਀猀甀最愀爀 愀渀搀 瀀甀琀 愀 焀甀愀爀琀攀爀 漀昀 愀 瀀漀甀渀搀 漀昀 眀愀琀攀爀 漀渀 愀 洀愀渀渀 ⠀琀眀漀 瀀漀甀渀搀猀⤀ 漀昀 ഊit. Dissolve it and put it on a quiet fire until it becomes thick. ਀圀栀攀渀 礀漀甀 琀愀欀攀 猀漀洀攀 漀昀 椀琀 愀渀搀 瀀甀琀 椀琀 椀渀 琀栀攀 洀漀甀琀栀 漀爀 椀渀 洀愀琀攀爀Ⰰ 椀琀 眀椀氀氀 ഊbe chewy. If it does not become chewy, leave it (on the fire) a ਀氀椀琀琀氀攀 洀漀爀攀⸀ 吀栀攀渀 琀愀欀攀 椀琀 甀瀀Ⰰ 琀栀爀漀眀 椀琀 漀渀 愀 猀琀漀渀攀Ⰰ 愀渀搀 欀渀攀愀搀 椀琀 眀椀琀栀 ഊclipped crushed peeled almonds, about two ounces. Roll it out and ਀氀攀愀瘀攀 椀琀 琀漀 搀爀礀Ⰰ 愀渀搀 琀愀欀攀 椀琀 甀瀀⸀ 䤀昀 礀漀甀 眀愀渀琀 琀漀 瀀甀琀 猀漀洀攀 猀愀昀昀爀漀渀 椀渀 ഊit, let it be before it comes down from the fire. You might pound ਀愀氀洀漀渀搀猀 昀椀渀攀 愀渀搀 洀椀砀 琀栀攀洀 眀椀琀栀 椀琀⸀ ⴀⴀⴀ 倀攀爀爀礀✀猀 琀爀愀渀猀⸀Ⰰ 瀀瀀⸀ 㤀㠀ⴀ㤀㤀ഊ ਀䘀椀渀愀氀氀礀ഊIn her Glossary to al-Warraq, Nasrallah mentions that there's a ਀爀攀挀椀瀀攀 昀漀爀 愀 瀀甀氀氀攀搀 栀漀渀攀礀 挀愀渀搀礀 椀渀 ∀愀氀ⴀ䘀愀搀愀氀愀琀 愀氀ⴀ䬀栀椀眀愀渀 昀椀 吀愀礀礀戀愀琀 ഊal-Ta'am wa'l-Alwan" by ibn Razin al-Tujibi, dated 1230, from ਀愀氀ⴀ䄀渀搀愀氀甀猀Ⰰ 愀氀琀栀漀甀最栀 椀 琀栀椀渀欀 眀攀 搀漀渀✀琀 礀攀琀 栀愀瘀攀 琀栀愀琀 瀀愀爀琀椀挀甀氀愀爀 爀攀挀椀瀀攀 ഊin translation. Nawal Nasrallah told me she intends to translate it, ਀猀漀 眀攀 洀愀礀 栀愀瘀攀 琀栀攀 眀栀漀氀攀 戀漀漀欀 椀渀 猀漀洀攀搀愀礀⸀ഊ--- ਀䤀 栀愀瘀攀渀✀琀 渀漀琀椀挀攀搀 愀渀礀 猀瀀甀渀 漀爀 戀氀漀眀渀 猀甀最愀爀 椀渀 䄀爀愀戀椀挀ⴀ氀愀渀最甀愀最攀 猀漀甀爀挀攀猀⸀ ഊBut i don't always read the sweet recipes as carefully as i read meat ਀愀渀搀 瘀攀最攀琀愀戀氀攀 爀攀挀椀瀀攀猀⸀ഊ-- ਀唀爀琀愀琀椀洀 ⠀琀栀愀琀✀猀 攀爀爀ⴀ琀愀栀ⴀ吀䔀䔀䴀⤀ഊthe persona formerly known as Anahita ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㈀ 䨀甀氀 ㈀　　㠀 ㄀㄀㨀㐀　㨀㌀㄀ ⴀ　㘀　　ഊFrom: Georgia Foster ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 倀甀氀氀攀搀 匀甀最愀爀 倀攀渀礀搀攀猀ഊTo: Cooks within the SCA ਀ഊ<<< The manuscript "Goud Kokery" which is section V in Curye on Inglysch :14. To mak penydesThis mss. is dated late 1300's. The penydes recipe is interesting because penydes isactually pulled and drawn out with the hands over a hook. It was then cut with shears. See Laura Mason for description. (Yes, this is the beginning of pulled candies.) >>> ਀ഊDoes anyone have either quantities or methods for this? I have a recipe from "The Wyoming Homestead Cookbood" that I would like to compare. ਀ഊThanks ਀ഊMalkin ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㈀ 䨀甀氀 ㈀　　㠀 ㈀㄀㨀㔀㠀㨀㔀㈀ ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 倀甀氀氀攀搀 匀甀最愀爀 倀攀渀礀搀攀猀 眀愀猀 匀䌀䄀 㔀　琀栀 䄀渀渀椀瘀攀爀猀愀爀礀ഊ Challenge ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 䨀甀氀 ㈀㈀Ⰰ ㈀　　㠀Ⰰ 愀琀 㠀㨀㔀㌀ 倀䴀Ⰰ 䜀攀漀爀最椀愀 䘀漀猀琀攀爀 眀爀漀琀攀㨀ഊ<<< Here is the source I am comparing ਀ഊTaffy ਀ഊ2 cups sugar ਀猀洀愀氀氀 瀀椀攀挀攀 戀甀琀琀攀爀ഊ1/2 teacup vinegar ਀㄀⼀㈀ 琀攀愀挀甀瀀 眀愀琀攀爀ഊ ਀䈀漀椀氀 甀渀琀椀氀 椀琀 眀椀氀氀 栀愀爀搀攀渀 椀渀 眀愀琀攀爀⸀  倀漀甀爀 椀渀琀漀 愀 戀甀琀琀攀爀 琀椀渀⸀  圀栀攀渀  ഊcool enough to pull add 1 teaspoonful of lemon or any desired ਀昀氀愀瘀漀爀⸀  吀栀攀 氀漀渀最攀爀 椀琀 椀猀 瀀甀氀氀攀搀 琀栀攀 戀攀琀琀攀爀 椀琀 眀椀氀氀 戀攀⸀ഊ ਀愀琀琀爀椀戀甀琀攀搀 琀漀 䜀爀愀渀搀洀愀 䠀甀猀琀漀渀Ⰰ 䐀愀渀椀攀氀Ⰰ ⠀圀夀⤀ഊ>>> ਀ഊfrom BL MS Harl. 2378: ਀ഊ"To make penydes. Tak a lb. suger (th) is noght clarefyed but euen ਀挀漀氀搀攀 眀琀栀 眀愀琀攀爀 眀礀琀栀漀眀琀攀渀 ⠀琀栀⤀ 眀栀礀琀攀 漀昀 愀 攀最最攀 昀漀爀 椀昀 椀琀 眀攀爀攀  ഊclarefyed wyth (the) white of a egg it would be clammy. And (th)an put ਀椀琀 椀渀 愀 瀀愀渀渀攀 愀渀搀 猀攀琀琀攀 椀琀 漀渀 ⠀琀栀⤀攀 昀礀爀攀 愀渀搀 最愀爀 椀琀 戀漀礀氀攀Ⰰ 愀渀搀 眀栀愀渀 椀琀  ഊis sothen inow asay betwyx (th)i fyngers and (th)i thombe and if it ਀眀愀砀 猀琀礀昀攀 愀渀搀 瀀攀爀琀攀 氀椀最栀琀氀礀 昀爀漀 ⠀琀栀⤀椀 昀礀渀最攀爀 ⠀琀栀⤀愀渀 椀琀 椀猀 攀渀漀眀㨀 戀甀琀  ഊloke (th)ou stere it but lityl wyth (th)i spatur in hys decoccioun, ਀昀漀爀 椀琀 眀椀氀氀 戀攀渀礀洀攀 栀礀猀 搀爀愀眀礀渀最⸀ 䄀渀搀 眀栀愀渀 椀琀 椀猀 猀漀 猀漀琀栀攀渀 氀漀欀攀 ⠀琀栀⤀漀甀  ഊhaue redy a marbyll stone. Anoynte it wyth swetemete oyle as thyne as ਀椀琀 洀愀礀 戀攀 愀渀漀礀渀琀攀搀 愀渀搀 ⠀琀栀⤀愀渀 瀀漀甀爀 ⠀琀栀⤀椀 猀甀最攀爀 ⠀琀栀⤀攀爀漀渀 攀甀攀渀 愀猀 椀琀  ഊcomes fro (th)e fyre sethyng. Cast it on (th)e stone wythouten any ਀猀琀攀爀礀渀最攀Ⰰ 愀渀搀 眀栀愀渀 椀琀 椀猀 愀 氀椀琀攀氀 挀漀氀搀攀 洀攀搀攀氀 栀攀洀 琀漀最攀搀礀爀 眀礀琀栀 戀漀琀栀攀  ഊ(y)oure handes and draw it on a hoke of eren til it be faire and ਀眀栀椀琀攀⸀ 䄀渀搀 ⠀琀栀⤀愀渀 栀愀甀攀 爀攀搀礀 愀 昀愀椀爀攀 挀氀漀琀栀攀 漀渀 愀 戀漀爀搀攀Ⰰ 愀渀搀 挀愀猀琀 漀渀  ഊ(th)e clothe a litell floure of ryse, and (th)an throw owte (th)i ਀瀀攀渀礀搀攀猀 椀渀 ⠀琀栀⤀攀 琀栀礀欀渀攀猀 漀昀 愀 琀栀漀洀戀攀 眀椀琀栀 ⠀琀栀⤀椀 栀愀渀搀攀猀 愀猀 氀漀渀最攀 愀猀  ഊ(th)ei will reche, and (th)an kut (th)em wyth a pere scherys on (th)e ਀挀氀漀琀栀攀Ⰰ 椀氀欀 愀 瀀攀猀攀 愀猀 洀礀挀栀攀氀氀 愀猀 愀 猀洀愀氀攀 礀渀挀栀攀Ⰰ 愀渀搀 ⠀琀栀⤀愀渀 瀀甀琀 ⠀琀栀⤀攀洀  ഊin a cofyn and put (th)em in a warme place, and (th)an (th)e warmnesse ਀猀挀栀愀氀氀 瀀甀琀 愀眀愀礀 愀眀愀礀 ⠀琀栀⤀攀 琀漀眀最栀渀攀猀猀攀㨀 戀甀琀 氀漀欀攀 ⠀礀⤀攀 洀愀欀 ⠀琀栀⤀攀洀 渀漀⠀礀⤀琀  ഊin no moyste weder nor in no reyne." ਀ഊRough translation for those as needs: ਀ഊTo make penydes. Take a pound of sugar that is not clarified, but just ਀挀漀氀搀 眀椀琀栀 眀愀琀攀爀Ⰰ 眀椀琀栀漀甀琀 琀栀攀 眀栀椀琀攀 漀昀 愀渀 攀最最Ⰰ 昀漀爀 椀昀 椀琀 眀攀爀攀 挀氀愀爀椀昀椀攀搀  ഊit would be clammy. And then put it in a pan and set it on the fire ਀愀渀搀 氀攀琀 椀琀 戀漀椀氀Ⰰ 愀渀搀 眀栀攀渀 椀琀 椀猀 戀漀椀氀攀搀 攀渀漀甀最栀 琀攀猀琀 椀琀 戀攀琀眀攀攀渀 礀漀甀爀  ഊfingers and thumb, and if it grows stiff and parts easily from your ਀昀椀渀最攀爀猀 椀琀 椀猀 爀攀愀搀礀㨀 戀甀琀 戀攀 挀愀爀攀昀甀氀 渀漀琀 琀漀 猀琀椀爀 椀琀 琀漀漀 洀甀挀栀 眀椀琀栀 礀漀甀爀  ഊspatula while boiling, for it will inhibit the pulling process. When ਀椀琀 椀猀 戀漀椀氀攀搀 攀渀漀甀最栀 栀愀瘀攀 爀攀愀搀礀 椀渀 愀搀瘀愀渀挀攀 愀 洀愀爀戀氀攀 猀琀漀渀攀Ⰰ 挀漀愀琀攀搀 愀猀  ഊthinly as possible with confectioner's oil [N.B. other recipes ਀最攀渀攀爀愀氀氀礀 挀愀氀氀 昀漀爀 愀氀洀漀渀搀 漀椀氀 栀攀爀攀崀Ⰰ 愀渀搀 琀栀攀渀 瀀漀甀爀 礀漀甀爀 猀甀最愀爀 漀渀琀漀 椀琀  ഊas it comes from the fire boiling. Pour it on the stone without any ਀猀琀椀爀爀椀渀最Ⰰ 愀渀搀 眀栀攀渀 椀琀 栀愀猀 挀漀漀氀攀搀 猀氀椀最栀琀氀礀Ⰰ 洀椀砀 椀琀 琀漀最攀琀栀攀爀 眀椀琀栀 戀漀琀栀  ഊyour hands and hang and pull it from an iron hook [on the wall???] ਀琀椀氀氀 椀琀 椀猀 昀愀椀爀 愀渀搀 眀栀椀琀攀⸀ 愀渀搀 琀栀攀渀 栀愀瘀攀 爀攀愀搀礀 愀 挀氀攀愀渀 挀氀漀琀栀 漀渀 愀  ഊboard, and cast on the cloth a little rice flour, and then throw out ਀礀漀甀爀 瀀攀渀礀搀攀猀 椀渀 琀栀攀 琀栀椀挀欀渀攀猀猀 漀昀 礀漀甀爀 琀栀甀洀戀 眀椀琀栀 礀漀甀爀 栀愀渀搀猀 愀猀 氀漀渀最 愀猀  ഊthey will reach, and then cut them with a pair of shears on the cloth, ਀椀渀 瀀椀攀挀攀猀 愀渀 椀渀挀栀 氀漀渀最Ⰰ 愀渀搀 琀栀攀渀 瀀甀琀 琀栀攀洀 椀渀 愀 戀漀砀 愀渀搀 瀀甀琀 琀栀攀洀 椀渀 愀  ഊwarm place, and the warmth will reduce the toughness, but be sure not ਀琀漀 洀愀欀攀 琀栀攀洀 椀渀 搀愀洀瀀 漀爀 爀愀椀渀礀 眀攀愀琀栀攀爀⸀ഊ ਀䤀 最攀琀 琀栀攀 椀洀瀀爀攀猀猀椀漀渀 琀栀椀猀 椀猀 戀漀椀氀攀搀 琀漀 渀漀琀ⴀ焀甀椀琀攀 栀愀爀搀 挀爀愀挀欀Ⰰ 猀漀 椀琀 挀愀渀  ഊeasily be pulled fully before it starts to break. The end product ਀眀漀甀氀搀 琀栀攀渀 戀攀 氀攀猀猀 戀爀椀琀琀氀攀Ⰰ 愀渀搀 洀漀爀攀 琀漀甀最栀 愀渀搀 猀琀椀挀欀礀Ⰰ 琀栀愀渀 椀琀 眀漀甀氀搀  ഊotherwise be, but you then give it a chance to dry out (in a warm, dry ਀攀渀瘀椀爀漀渀洀攀渀琀⤀ 愀昀琀攀爀 挀漀愀琀椀渀最 椀琀 眀椀琀栀 爀椀挀攀 昀氀漀甀爀 愀渀搀 昀漀爀洀椀渀最 琀栀攀 挀愀渀搀椀攀猀⸀⸀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Tue, 22 Jul 2008 12:41:25 -0700 ਀䘀爀漀洀㨀 匀甀猀愀渀 䘀漀砀 㰀猀攀氀攀渀攀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Pulled Sugar Penydes was SCA 50th Anniversary ਀ऀ䌀栀愀氀氀攀渀最攀ഊTo: Cooks within the SCA ਀ഊSandra Kisner wrote: ਀ഊ<<<< I've been going over the YouTube videos of the "dragon hair" candies ਀氀愀琀攀氀礀Ⰰ 愀渀搀 搀愀爀渀攀搀 椀昀 琀栀椀猀 搀漀攀猀渀✀琀 氀漀漀欀 洀甀挀栀 氀椀欀攀 椀琀⸀  吀栀攀 䌀栀椀渀攀猀攀 ഊseem to roll up chopped peanuts in the candy but surely they have not ਀戀攀攀渀 搀漀椀渀最 琀栀愀琀 昀漀爀 洀甀挀栀 洀漀爀攀 琀栀愀渀 漀渀攀 挀攀渀琀甀爀礀⸀ഊWith gratitude, Selene ਀ഊCan you give us a link to one of these? I tried searching on "dragon ਀栀愀椀爀∀ 愀琀 夀漀甀吀甀戀攀Ⰰ 愀渀搀 渀漀琀栀椀渀最 琀栀攀礀 挀愀洀攀 甀瀀 眀椀琀栀 氀漀漀欀攀搀 攀搀椀戀氀攀 琀漀 洀攀℀  㨀ⴀ⤀ഊ ਀匀愀渀搀爀愀 㸀㸀㸀ഊ ਀䴀礀 洀椀猀琀愀欀攀Ⰰ 椀琀✀猀 䐀爀愀最漀渀 䈀䔀䄀刀䐀 䌀愀渀搀礀⸀  吀栀攀 洀愀椀渀 搀椀昀昀攀爀攀渀挀攀 愀瀀瀀攀愀爀猀 琀漀 戀攀 ഊthe use of dry-cooked starch to coat the strands to keep them separated. ਀ഊhttp://www.youtube.com/watch?v=0UCRthtq49Y ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀礀漀甀琀甀戀攀⸀挀漀洀⼀眀愀琀挀栀㼀瘀㴀唀戀堀樀㐀樀琀攀㜀䌀㠀ഊ ਀匀攀氀攀渀攀ഊ ਀ഊDate: Mon, 21 Jul 2008 16:07:54 -0700 ਀䘀爀漀洀㨀 䰀椀氀椀渀愀栀 㰀氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Pulled Sugar Penydes was SCA 50th Anniversary ਀ऀ䌀栀愀氀氀攀渀最攀ഊTo: sca-cooks at ansteorra.org ਀ഊActually i'm pretty sure there are some pulled sugar recipes in ibn ਀匀愀礀礀愀爀 愀氀ⴀ圀愀爀爀愀焀✀猀 ㄀　琀栀 挀⸀ 挀漀氀氀攀挀琀椀漀渀 漀昀 㤀琀栀 愀渀搀 ㄀　琀栀 挀⸀ 爀攀挀椀瀀攀猀⸀ ഊIt's a massive book, so i don't have it all in memory. And since i am ਀甀渀氀椀欀攀氀礀 琀漀 戀攀 洀愀欀椀渀最 琀栀攀洀Ⰰ 椀 猀挀愀渀 猀甀最愀爀礀 爀攀挀椀瀀攀猀 愀渀搀 搀漀渀✀琀 愀氀眀愀礀猀 ഊread them thoughtfully. ਀ഊI'll look more carefully this week, and get back to the list. ਀ⴀⴀ ഊUrtatim (that's err-tah-TEEM) ਀琀栀攀 瀀攀爀猀漀渀愀 昀漀爀洀攀爀氀礀 欀渀漀眀渀 愀猀 䄀渀愀栀椀琀愀ഊ ਀ഊDate: Wed, 23 Jul 2008 16:07:34 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Pulled Sugar Penydes was SCA 50th Anniversary ਀ऀ䌀栀愀氀氀攀渀最攀ഊTo: Cooks within the SCA ਀ഊAlso mentioned in this collection's glossary is another candy without a ਀琀爀甀攀 爀攀挀椀瀀攀⸀ഊThat's "sukkar Sulaymani" which is described as "hard sugar candy made from ਀眀栀椀琀攀 挀愀渀攀 猀甀最愀爀⸀ 匀甀氀愀礀洀愀渀椀 愀渀搀 琀愀戀愀爀稀愀搀 愀爀攀 猀漀洀攀琀椀洀攀猀 爀攀昀攀爀爀攀搀 琀漀 愀猀ഊal-sukkaran 'the two sugars' ਀愀猀 椀渀 琀栀攀 䤀猀琀愀渀戀甀氀 䴀匀 ⠀昀漀氀⸀ ㈀㈀瘀⤀⸀∀ഊNasrallah goes on to say that it was made from white sugar boiled into a ਀琀栀椀挀欀 猀礀爀甀瀀Ⰰ 琀栀攀渀 戀攀愀琀攀渀ഊuntil it clouded and crystallized. This would have aerated it. While ਀猀琀椀氀氀 栀漀琀 ⠀漀爀 眀愀爀洀⤀ 愀渀搀 洀愀氀氀攀愀戀氀攀Ⰰഊit was formed into discs, rings, fingers, and otherwise shaped. page 601 ਀吀栀椀猀 眀愀猀 攀愀琀攀渀 愀猀 挀愀渀搀礀 漀爀 眀愀猀 挀爀甀猀栀攀搀 愀渀搀 甀猀攀搀 愀猀 愀 最愀爀渀椀猀栀 漀爀 挀爀甀猀栀攀搀ഊfor use in recipes. page 602 ਀ഊIf one takes a look at the recipe for "Dry lawzinaj (almond brittle) ਀挀漀漀欀攀搀 漀渀 愀 昀椀爀攀 漀渀 瀀愀最攀猀 㐀㄀㄀ⴀ㐀㄀㈀Ⰰഊthere is a note included in that recipe that one stirs the mixtures as ਀漀渀攀 搀漀攀猀 眀栀攀渀 漀渀攀 洀愀欀攀猀 猀甀欀欀愀爀 匀甀氀愀礀洀愀渀椀⸀ഊNasrallah notes in a footnote on page 412 that she thinks sukkar ਀匀甀氀愀礀洀愀渀椀 眀愀猀 猀琀椀爀爀攀搀 椀渀 猀甀挀栀 愀 昀愀猀栀椀漀渀⸀ഊ ਀匀漀 眀愀猀 椀琀 瀀甀氀氀攀搀 眀栀椀氀攀 戀攀椀渀最 猀栀愀瀀攀搀ⴀⴀ 琀栀愀琀 眀漀甀氀搀 戀攀 琀栀攀 焀甀攀猀琀椀漀渀⸀ 伀渀攀ഊmight think so. ਀ഊThis is from Annals of the Caliphs' Kitchens.Ibn Sayya-r al-Warra-q's ਀吀攀渀琀栀ⴀ䌀攀渀琀甀爀礀 䈀愀最栀搀愀搀椀 䌀漀漀欀戀漀漀欀⸀ഊEnglish Translation with Introduction and Glossary by Nawal Nasrallah ਀䰀攀椀搀攀渀 愀渀搀 䈀漀猀琀漀渀㨀 䈀爀椀氀氀Ⰰ ㈀　　㜀 砀椀椀Ⰰ 㠀㜀㘀 瀀瀀⸀Ⰰ ㌀㈀ 瀀瀀 漀昀 挀漀氀漀爀 瀀氀愀琀攀猀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀ഊDate: Thu, 24 Jul 2008 22:19:23 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Pulled Sugar Penydes ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀 眀爀漀琀攀㨀ഊ<<< from BL MS Harl. 2378: "To make penydes... >>> ਀ഊBeen looking again at the subject of sugar penides and have found that ਀琀栀攀礀 愀爀攀 洀攀渀琀椀漀渀攀搀 愀猀 愀 搀攀挀漀爀愀琀椀瘀攀 昀椀渀椀猀栀椀渀最 椀渀最爀攀搀椀攀渀琀 椀渀 琀栀攀 ഊAnglo-Norman Manuscript A ਀嬀䴀匀⸀ 䈀⸀䰀⸀ 䄀搀搀椀琀椀漀渀愀氀 ㌀㈀㄀　㠀㔀崀 ⸀ 䤀琀✀猀 搀愀琀攀搀 挀椀爀挀愀 ㄀㈀㤀　⸀ഊSee recipe 13 for "De amydoun." No recipe. ਀吀栀攀 猀漀甀爀挀攀 眀漀甀氀搀 戀攀 昀漀甀渀搀 栀攀爀攀ഊTwo Anglo-Norman Culinary Collections Edited from British Library ਀䴀愀渀甀猀挀爀椀瀀琀猀 䄀搀搀椀琀椀漀渀愀氀 ㌀㈀　㠀㔀 愀渀搀 刀漀礀愀氀 ㄀㈀⸀䌀⸀砀椀椀  戀礀 䌀漀渀猀琀愀渀挀攀 䈀⸀ 䠀椀攀愀琀琀 ഊand Robin F. Jones. ਀ 匀瀀攀挀甀氀甀洀Ⰰ 嘀漀氀⸀ 㘀㄀Ⰰ 一漀⸀ 㐀 ⠀伀挀琀⸀Ⰰ ㄀㤀㠀㘀⤀Ⰰ 瀀瀀⸀ 㠀㔀㤀ⴀ㠀㠀㈀ ഊ ਀䨀漀栀渀渀愀攀ഊ ਀㰀琀栀攀 攀渀搀㸀ഊEdited by Mark S. Harris pulled-sugar-msg 10 of 10 ਀ഊ