SC - succession houses?

[Mary Hysong]

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Katerine writes:

> Adamantius writes:

>>If you're talking about the little Italian Prune plums, then while I
>>don't know for sure that they're period, I can only assume that
>>something very like them were what dried prunes were made from. >They, =
of
>>course, were pretty widely used in perod, all over Europe.

>Hmmm... "prune" is the Middle English word for plum (well, one of them;
>an earlier is "bola").  In English recipes, there's no indication that
>prunes are used dried, and expert opinion is primarily to the contrary.
>But I don't know about the continent.  I've been assuming that they =
were
>using the fresh too; but that's an assumption.  Do you have any data?

>When a variety is mentioned in English recipes, it's normally damsyns,
>but I have no idea whether they are also available now.

My father has a beautiful damson plum tree growing in his (No. CA) =
garden; courtesy of a dear little old lady (now gone) who belonged to =
our church and made her famous Damson Plum Conserve every year.... =
WONDERFUL stuff... and no, the recipe is a state secret; she left a copy =
of it to my brother and he guards it jealously....=20

I would say they probably aren't that hard to come by; I think you can =
find the variety of tree at a really good nursery/garden supply =
store....=20

Of course, the question of whether the 20th-century "damson plum" is the =
same as the 15th-century "damsyn" is way out of MY field of expertise... =
<g>

	- kat




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