Posted 28 May 2015 - 07:54 AM
Oh well, I tend to think of cooking as an essentially magical act, because of the tremendous transformative power unleashed by judicious application of heat, or acid or the universal solvent. I may be no smith, but a cook I am. I can take inedible and even poisonous substances and transform that into healthy food for little children. Just to start. And let's think about the history of these ingredients. Ginger, whether powdered or candied-- not clear here-- is anyhow a long, knobbly root (hurr hurr) so there is that, and caffea was discovered by goats. Goats! taught humans to take coffee. It made them suspiciously, startlingly frisky. Their human wanted some of that, and now we have Starbucks. The fruit is left up to the individual, and that's where the practitioner can get creative and specific to desired effects-- you can candy anything, even medlars. Flour, eggs, sugar, milk are unimpeachable in this application. And, I maintain that that this would taste nice. But, I'm not going to be the guinea pig: we already have four children. Ask again in twenty years.
Don't drink from the river, drink from the well.