To prepare sugar for casting images & fruits
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To prepare sugar for casting images & fruits". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To prepare sugar for casting images & fruits. Mix melted sugar with rose water as much as you would like to have, & let it boil a long time until it becomes like syrup, when boiling add two well beaten egg whites, at the end the sugar will be very white, then pass the melted sugar through a fine sieve to separate out the egg white, then put the sugar back on the fire, & let it boil a long time, stirring the sugar with a spatula, casting it on top, if you see that it falls like snow then it is cooked enough, then take it from the fire, it must always be mixed with a spatula that it will become like little grains & little bubbles, then cast it in the form of fruit or images as wanted.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

sugar
fruit
roses
thyme
eggs
grains_of_paradise


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:82>. Accessed on March 30, 2020, 10:10 am.




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