[Sca-cooks] apple juice sotelties?  Sharon Palmer ranvaig at
columbus.rr.com Mon Feb 27 04:49:38 PST 2012  >Back on Feb 18,
Ranvaig said: ><<< Rumpolt's Ein New Kochbuch  in the menus has
several long lists of >things that can be made as subtleties
from marzipan, sugar (probably >sugar paste), almonds and
cinnamon (perhaps cinnamon flavored >marzipan), thickened apple
juice, almond cheese (and recipes to make >the almond cheese),
or from pastry. >>> >Can you tell us more about this "thickened
apple  >juice"? What did they use this for, was it as  >the main
item in a soltelie? or was it a  >decorative addition to some
other material? >And was it thickened by boiling it down? Or by
adding something to it? >Sounds like possibly an interesting
solteltie tool...  The menus for emperors have lists of
subtleties.  A pig head, crabs, pears, apples, bread, a plate,
nuts, cucumber, a calves head, calves feet, lamb  feet, a hen,
larks, doves, chestnuts, pastries, a  tree with pears on it, are
made from "Epffel  Safft".