Sweets and Candy: A Global History (Edible) by Laura Mason

Author:Laura Mason [Mason, Laura]
Language: eng
Format: mobi
Publisher: Reaktion Books
Published: 2018-06-28T16:00:00+00:00

Making thong yod, a Thai confection made from drops of beaten egg yolk cooked in boiling syrup.

Sheets of egg yolk cooked on top of hot syrup make trouxas de ovos in Portugal, often rolled into cylinders, filled with a portion of fios de ovos, and glazed with more syrup. Trouxas de ovos may be the origin of Thai thong yip, produced in an identical fashion and formed into little star or flower shapes, ‘whose golden colour symbolizes victory and wealth . . . whose sugary taste promises sweetness and happiness’.30

These eggy confections were possibly convent specialities, exported around the early modern world with Catholicism. Egg whites have uses in other sweets, including marzipan, nougats, meringues and almond-based pastes and macaroons, or they may have been used in clearing wine at the end of fermentation. In the Philippines, a ‘unique local custom’ used the whites in mortar for large buildings, such as churches built by European colonizers.31 An acquired taste, the origins of these sweets remains a mystery, but one aspect – their glorious golden yellow colour – must always have been valued.

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