10-14-2016 - Volker Bach's The Kitchen, Food, and Cooking in Reformation Germany added to the Recommended Books
10 - A most delicate and stiff sugar paste, whereof to cast Rabbets, Pigeons, or any other little bird or beast, either from the lie or carved moulds. First dissolve issinglasse in faire water, or with some Rose-water in the later end; then beat blanched almonds, as you would for Marchpane stuff, and draw the same with creame and Rose water (milke will serve, but creame is more delicate): then put therein some powdered sugar; into which you may dissolve your Issinglasse, being first made into gelly, in fair warm water (note, the more Isinglasse you put therein, the stiffer your work will prove): then having your rabbets, woodcock, &c molded either in plaster from life, or else carved in wood (first anointing your woodden molds with oile of sweet almonds, and your plaister or stone moulds with barrows grease), pour your sugar-paste thereon.
A quart of creame, a quarterne of almonds, two ounces of Isinglasse, and foure or six ounces of sugar, is a reasonable good proportion for this stuffe. Quaere of moulding your birds, rabbets, &c. in the compound wax mentioned in my Iewell house, in the title of the Art of moulding & casting, page 60. For so your moulds will last long.
You may credge over your foule with crums of bread, cinamon and sugar boiled together, and so they will seem as if they were rosted and breaded. Leach and gelly may be cast in this manner.
This paste you may also drive with a fine rowling pin, as smooth and as thin as you please: it lasteth not long, and therefore it must bee eaten within a few daies after the making thereof. By this meanes, a banquet may bee presented in the forme of a supper, being a very rare and strange device. [Delights for Ladies (England, 1609)] (permanent link)
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