SC - Plums period?

[Sharon L Harrett]

Greetings from Ceridwen;

	I have to agree with Katerine about using 17th C. references to
substantiate Medieval cooking in general. Practices and ingredients went
in and out of favorr fro many reasons,such as weather, availability,
differences in political influence, and the preferences of the person
for whom cookbooks were written.
	In "Medieval English Gardens", Terese McLean quotes several monastic
rolls from the 13th to 15th centuries, indicating that from these
sources at least, plums were usually used fresh, and wew stored after
harvest in barrels of bran or straw, requiring the cook to sort them out
before serving them. She also indicates that plums, along with certain
other soft fruits were not eaten until they were "ripe to the point of
(near) rotten (Neckham, 13th.C.)

Ceridwen


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