Falling Back, 14 & 15. Sherry for Children

Yesterday was a very blue day, and when eight o'clock rolled around, I still had no idea what to write, except the refrain going through my head. The news about contagion was also depressing, and nothing new. And that wasn't at all interesting. So, I left it for today. An article this morning, in the blog Thoughts from Galicia, Spain, on the British scions of the sherry trade in southern Spain kicked off a memory. The article mentioned a mix of sherry, egg yolk, and sugar that was given to children once, a long time ago, in the area of southwestern Andalucía, in the area where sherry is produced. It was (and still is) called candié , a corruption of the English candied egg . But this brew goes back quite a ways. It was mentioned in a dictionary from 1729 as a way to season meat. But sixty years later, it was no longer mentioned as a seasoner, and simply a delicious drink. What is its possible origin is that it was thought up as a way to use left over egg yolks from sherry m...