This afternoon I made bean bread c 1670 which looks like this no matter who makes it. (Not the millefruit variety because I didn't have any candied fruits. Just slivered almonds, more rosewater, and a teaspoon of aniseed.) Hannah Woolley is my kind of cook: take it out of the oven, she says, and mend what is amiss. It is tooth-achingly sweet. I can't vouch for its keeping for several weeks because it's all gone.
3 comments:
I am wondering where on would buy caraway comfits?
I was thinking I might have a go at making some, Toffeeapple. It's a slow and sticky process so you have to be in the mood. The nearest equivalent, I think, is those little coloured comfits you get after an Indian meal - but they're fennel. Much the same thing.
Oh yes, the little sugar coated fennel seeds, I had forgotten about those, thanks for reminding me.
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