Stirring after its disolved seems to be both the thing that makes it work and the hardest part.
Curye on Inglysch, Book V: Goud Kokery, #13, "To make suger plate."
"To make sugar plate. Take a lb,of fayr clarefyde suger and put it in a panne and sette it on a furneys & gar it sethe. And asay thi suger between thi fyngers and thi thombe, and if it parte from thi fynger and thi thombe than it is inow sothen, if it be potte suger. And if it be fyner suger, it will have a litell lower decoccioun. And sete it than fro the fyr on a stole, & than stere it evermore with a spature till it tourne owte of hys browne colour into a yelow colour, and than sette it on the fyre ageyn the mountynance of a Ave Maria, whill evermore sterying wyth the spatur, and sette it of ageyne, but lat it noght wax over styfe for cause of powrynge. And loke thou have redy beforne a fair litel marbill stone and a litell flour of ryse in a bagge, shakying over the marbill stone till it be overhilled, and than powre thi suger theron as thin as it may renne, for the thinner the palten the fairer it is. If thou willt, put therin any diverse lfours, that is to say roses leves, iolet leves, gilofre leves, or any other flour leves, kut them small and put them in whan the suger comes first fro the fyre. And if thou wilt make fyne suger plate, put therto att the first sethying ii unces of rose water, and if ye will make rede plate, put therto i unce of fyne tournesole clene waschen at the fyrst sethyinge."
What's so frustrating is that it worked perfectly the very first time I tried it, and then it hasn't worked anywhere near correctly since.
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timeasmymeasure
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Date: 2009-03-23 06:26 pm (UTC)Curye on Inglysch, Book V: Goud Kokery, #13, "To make suger plate."
"To make sugar plate. Take a lb,of fayr clarefyde suger and put it in a panne and sette it on a furneys & gar it sethe. And asay thi suger between thi fyngers and thi thombe, and if it parte from thi fynger and thi thombe than it is inow sothen, if it be potte suger. And if it be fyner suger, it will have a litell lower decoccioun. And sete it than fro the fyr on a stole, & than stere it evermore with a spature till it tourne owte of hys browne colour into a yelow colour, and than sette it on the fyre ageyn the mountynance of a Ave Maria, whill evermore sterying wyth the spatur, and sette it of ageyne, but lat it noght wax over styfe for cause of powrynge. And loke thou have redy beforne a fair litel marbill stone and a litell flour of ryse in a bagge, shakying over the marbill stone till it be overhilled, and than powre thi suger theron as thin as it may renne, for the thinner the palten the fairer it is. If thou willt, put therin any diverse lfours, that is to say roses leves, iolet leves, gilofre leves, or any other flour leves, kut them small and put them in whan the suger comes first fro the fyre. And if thou wilt make fyne suger plate, put therto att the first sethying ii unces of rose water, and if ye will make rede plate, put therto i unce of fyne tournesole clene waschen at the fyrst sethyinge."
What's so frustrating is that it worked perfectly the very first time I tried it, and then it hasn't worked anywhere near correctly since.