SC - Jellies vs. aspics

[Philip & Susan Troy]

> Date: Sun, 7 Jun 1998 10:12:07 -0500
> From: vjarmstrong at aristotle.net (Valoise Armstrong)
> Subject: Re: SC - Jellies vs. aspics

> Probably the closest thing to conserves or fruit paste would be latwerge,
> basically fruit thickened by cooking it down. I think Kuchenmeysterei (c.
> 1490) might have a recipe, I don't know of any others.
> 
> Valoise

Latwerge, huh? This wouldn't be made from plums, would it? There is a
thick plum butter found in Poland, I believe, called lekvar. I wonder if
there's some etymological cognate voodoo going on here...

Adamantius  
- -- 
______________________________________
Phil & Susan Troy
troy at asan.com
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