To make Manus Christi. is a traditional Elizabethan recipe for a classic candy (sweet) of sugar boiled and mixed with gold leaf that's shaped into rounds and cooled before serving. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To make Manus Christi.
Take halfe a pound of refined Suger, and ſome Roſe water, and boyle them together, till it come to ſuger againe, then ſtirre it about while it be ſomewhat cold, then take your leafe gould, and mingle with it, then caſt it according to art, That is, in round gobbets, and ſo keepe them.
Though the date of the book puts it in the Stuart period, it was actually registered with the London Company of Stationers on 1st September 1602 and not published until 1608, which makes this a late Elizabethan book.
Modern Redaction
Ingredients:
225g caster sugar
60ml rose water
gold leaf, torn (optional)
Method:
Combine the sugar and rose water in a pan. Heat gently until the sugar dissolves then bring to a boil. Continue cooking, stirring frequently, until the sugar reaches 112°C, as measured on a confectioner's thermometer.
Line a baking tray with greaseproof (waxed) paper. When the sugar syrup is ready, take off the heat and allow to cool slightly then stir in the gold leaf (if using). Drop this mixture by the teaspoon onto the paper, forming it into a round mound. Set aside to cool and harden then carefully peel from the greaseproof paper.
