Sussex stationers website

Posted by / 27-Oct-2016 09:32

Sussex stationers website

Without those conditions, warm, moist air sucks too many bubbles out of the sponge and takes away the scratchy chewiness that defines the product... Medieval feasts had provided several roles for sweetmeats." ---Sugarplums and Sherbet: The Prehistory of Sweets, Laura Mason [Prospect Books: Devon] 2004 (p. A thorough study of this topic requires comparing/contrasting dictionary definitions, literary references and cooking texts through time. When others started selling items on the seats they were called butchers also.It starts with a 60-pound copper bowl, coarse sugar, thick corn syrup, water, a long wooden stick and a tall thermometer. Martha Washington's Booke of Sweetmeats, circa mid 18th century, is an excellent middle ground/starting point for studies in time. 143, I knowe that in thy childehoode Thou wylte for sweete meate loke. When the new railroads allowed men to sell confections and newspapers on their trains they were also called butchers, 'news butchers.'" J. Reply: September 19, 2004 - Joe Mc Kennon's definition of "Candy Butcher" in Circus Lingo about a concession salesman who sells to the crowd is exact.Jujubes, licorice and marshmallows are a prime examples of ancient medicine becoming modern candy.Conserves and preserves (fruit preserved in sugar) eventually became their own type of food; typically paired toast or spread between cookies and cakes.Today's cough drops and peppermint sticks descend from this tradition.As time and technology progressed, so did the art of confectionery.

In New Amersterdam one could enjoy "marchpane," or "marzipan," which is very old decorative candy made from almonds ground into a sweet paste.They were contained in little comfit-boxes or drageoirs...." ---History of Food, Maguelonne Toussaint-Samat [Barnes & Noble Books: New York] 1992 (p.565-6) [NOTE: This book has an excellent chapter on the history of confectionery and preserves.Many sources (including company Web sites) vaguely date the recipe in the 1940s. Apparently this product (or similar products) is known in other parts of the country by different names: fairy candy, fairy food, sea foam, angel food and honeycomb toffee.An examination of old confectionery texts confirms recipes with these names.

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Some of these may approximate sponge candy, others might produce very different products.

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