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Baronial 12th Night - To Make Muscadines, Commonly called Kissing Comfits

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Baronial 12th Night - To make Manus Christi - A Closet for Ladies and Gentlevvomen, 1602

To make Manus Christi - A Closet for Ladies and Gentlevvomen, 1602 To make Manus Christi - Take halfe a pound of refined Suger, and some Rose water, and boyle them together, till it come to sugar again, then stirre it about while it be somewhat cold, then take your leaf gould, and mingle with it, then cast it according to art, That is in round gobbetts, and so keep them. Manus Christi 2 cups sugar 2 tbsp. rosewater 1/4 cup water Opt. Edible gold (I used stars for this event), food color (I used Wilton's pink), pearl luster dust Place sugar, rosewater and water into a pan and allow the sugar to dissolve over low heat. Add a bit more water or rosewater if the sugar seems to dry and will not dissolve into a syrup. Heat till syrup reaches 230 degrees, remove pan from heat immediately, stir in gold or pearl luster dust, add food color if you wish and using a fork, whisk your hot sugar syrup until it starts to cool and becomes opaque in color. At this point, you can drop it by spoon

Baronial 12th Night - How to cover all kinds of Seeds, or little pieces of Spices, or Orange or Limon Pill, with Sugar for Comfits. The queen-like closet (1670)

How to cover all kinds of Seeds, or little pieces of Spices, or Orange or Limon Pill, with Sugar for Comfits. The queen-like closet (1670) Thomas Dawson lists comfets (comfits) as one of the "necessaries appertaining to a banquet". How to cover all kinds of Seeds, or little pieces of Spices, or Orange or Limon Pill, with Sugar for Comfits. First of all you must have a deep bottomed Basin of Brass or Latin, with two ears of Iron to hang it with two Cords over some hot Coals. You must also have a broad Pan to put Ashes in, and hot Coals upon them. You must have a Brass Ladle to let run the Sugar upon the Seeds. You must have a Slice of Brass to scrape away the Sugar from the sides of the hanging Basin if need be. Having all these things in readiness, do as followeth; Take fine white Sugar beaten, and let your Seeds and Spice be dry, then dry them again in your hanging Basin: Take to every two pounds of Sugar one quarter of a pound of Spices or Seeds, or such like. If it be Anis

Baronial 12th Night - Fig, Walnut and Candied Ginger Fruit Paste

Fig, Walnut and Candied Ginger (a rift of Rapeye--I claim cooks perogative) I took several liberties with this recipe in order to accommodate allergies. First, the fruit was not cooked in wine, secondly I did not use pine nuts, apples were substituted for currants in order to get pectin and make the paste set up, and lastly, I added candied ginger in place of the other spices. It is in fact almost a completely different recipe then the original, but the method is the same. 4 granny smith apples, cored and sliced 1 tbsp. lemon juice 3 cups sugar 1 1/2-2 cups finely chopped dried figs 2-3 tbsp. candied ginger sliced into small slivers 1 cup Place cored apples and figs into a pot and add water. Bring to a boil and cook until the fruit is very tender and starting to fall apart. Place your fruit into a food processor and process until it forms a very smooth puree. Do not strain your fruit before returning it to the pan. Add your sugar and heat on low until the sugar has melted. Inc