endoring-msg - 7/9/02

Medieval processes used to give food a golden appearance. Applying golf foil to food is just one of the possible processes used in period.

NOTE: See also these files: gilded-food-msg, Gos-Farced-art, honey-msg, sotelties-msg, sugar-msg, roast-meats-msg, gold-leaf-msg, p-fd-coloring-msg.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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From: "Lis" <liontamr at ptd.net>
To: <sca-cooks at ansteorra.org>
Date: Sun, 7 Apr 2002 21:27:33 -0400
Subject: [Sca-cooks] Re: Sca-cooks digest, Vol 1 #1675 - 15 msgs

Anne asked us:
>>> So, OK, it is my turn to ask a "Stefan Question".  ;-)   What is
"endoring?" From the context, I take it to be gilding in some manner not
using gold leaf?  (Let's see, endearing, enduring, daring, dire... no,
none of them seem to fit the context...)<<<

Endoring is the process of making something look golden, thus all those
recipe for something "dorry", which is a corruption.

An historical cook usually made something look gold/yellow in any of several
ways: paint it with egg yolk or egg yold batter and let it set in the oven,
cook it till it's golden (fried), sprinkle it with something golden (cooked
yolk, golden-cooked almonds), and I believe the last version entails saffron
and/or other colors (Saunders, parsley, spinach juice) depending upon
whether you want red-gold, green-gold, etc....

Confused yet?

Aoife

From: LadyPDC at aol.com
Date: Sun, 7 Apr 2002 18:07:01 EDT
Subject: Re: [Sca-cooks] Gooses, stuffing, endoring, ovens
To: sca-cooks at ansteorra.org

johnna at sitka.engin.umich.edu writes:
> But would it have looked more like "gold"
> then if one served it under poorer lighting
> conditions. Given quite possibly poor eyesight,
> it might have seemed  "golden". This was an age
> afterall when roses were mystic...
>
> Johnnae llyn Lewis  Johnna Holloway
>
> "Laura C. Minnick" wrote--snipped
> > Endoring can be to gild with gold leaf ... or it can be to
> > paint the food with egg yolk and saffron, so it is yellow. I've done it-
> > certainly an interesting effect, even if my imagination doesn't quite
> > stretch to thinking it really looks like gold.>
> > 'Lainie

Actually, if you use the right recipe and cook it correctly, it can indeed
look like gold.  Even in modern lights.  Oh, not like the edible gold gilt
you can buy, but it does look rather like a thin layer of molten gold has
been poured over the object.

Constance

<the end>