[New post] A Charge of Sugar-A Taste of Hearth Cooking

hearttohearthcookery posted: " After the caraway seeds have been warmed on the comfit pan by the heat from the brazier, a charge of sugar syrup (heated until it makes a thread between two fingers) is added to the seeds and the caraway comfit making begins." Respond to this post by replying above this line New post on Bites of Food History A Charge of Sugar-A Taste of Hearth Cooking by hearttohearthcookery After the caraway seeds have been warmed on the comfit pan by the heat from the brazier, a charge of sugar syrup (heated until it makes a thread between two fingers) is added to the seeds and the caraway comfit making begins. hearttohearthcookery | November 29, 2021 at 8:34 am | Tags: comfits, confectionery, culinary history, food, food history, foodways | Categories: Caraway, comfits, confectionery, culinary history, food, food history, receipts, recipes | URL: https://wp.me/pvzYr-39S Comment    See all comments    Like Unsubscribe to no longer receive posts from Bites of Food History. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2021/11/29/a-charge-of-sugar-a-taste-of-hearth-cooking/ Thanks for flying with WordPress.com