SC - different periods of food

[CorwynWdwd]

sca-cooks at Ansteorra.ORG wrote:
> 
> Charles asked:
> >Peaches are appropriate for England. But I don't know how they
> >prepared/preserved them. I would imagine that something like jam was
> >done. Has anybody checked the florilegium?
> 
> I’ve not got much, I’m afraid. The following snippets are from my
> fruits-msg file.
> 
> Stefan li Rous
> =================
> 
> From: Dorothea of Caer-Myrddin (Dorothy J. Heydt):
> 
> >In the south and around the Mediterranean: apricots, figs, dates,
> >       melons, peaches.
> 
> >From Duke Cariadoc:
> -----------
> The following list of period or
> near period fruit varieties is from an article in _The Miscellany_ (also
> T.I.).
> 
> Pre 1650 Fruits
> 
> Peach
> Grosse Mignonne (1667)
> ------------
> 
> >From Gretchen M Beck (Margaret) on this list back in June:
> --------------
> In the Fruit, Herbs and Vegetables of Italy, Castelvetro mentions
> roasting peaches in the coals wrapped in damp paper--"Some people eat
> peaches cooked, wrapped in damp paper, and roasted in the ashes--These
> really are very nice".
> --------------
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IIrc, there is a recipe for peach jam or something very similar in the
Andalusian  cookbook in Duke Cariadoc's Collection (an earlier version).
Unfortunately, I loaned out my copy and guess what happened? I don't
know if this was one of the cookbooks that is no longer being printed.
Your Grace,  could you confirm?

Ceridwen


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