SC - pickled vegetables and fruits

[LYN M PARKINSON]

The continuous pickle that M. Adamantius refers to in the Menagier is a
lot like the present German Rum-topf.  I haven't researched it, and don't
know if it was a period dish with a period alcohol.  

To rum in a stone crock, you add fruits as they come in season, as well
as dried fruits when they hit the market.  You keep this going for
months, some do it all the year.  It's a great desert, expecially over
vanilla ice cream and pound cake.  Putting it as a topper for a bland
custard tarte would work well for late period, if we find a source. 
Wouldn't be bad over roast chicken or pork, now that I think of it!


Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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