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To Make sugar paste


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make sugar paste. Take fine sugar well sifted with a fine sieve, then take gum tragacanth well tempered with rose water passed through a strainer as thick as you want it to pass, then put your gum into a mortar of copper or other & stamp well your gum, and put therein a little of the sugar until you make a workable paste. Note that the more it is beaten the more white it will be: of this paste you can form that which you want, like to make in hollow molds, or trenchers, or plates or cups that you want, & put it into an oven that is not too hot, you can make it as gilded or as strong as you want to have: watch well that the oven is no longer so hot that it makes the paste raise into bubbles, that would not be like anything, because it is necessary that the paste remains firm.

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Other versions of this recipe:

A most delicate and stiff sugar paste (Delights for Ladies)

The making of sugar-paste (Delights for Ladies)

A way to make Sugerplate both of colour and taste of any flower (Delights for Ladies)

To make Cinnamon Sticks (Ouverture de Cuisine)




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