SC - Tomatoes

[Angie Malone]

I'm still a little confused on all this, does this mean that if you are
cooking a feast using Spain as your region, that if you prepared tomatoes
in such a way as listed below it is then period?  Also, what would a
typical feast where you would prepare something like this be?  

OP comment:  putting them in oil and vinegar with pepper sounds much like
how we make fresh tomatoes in the summer.  Take plum tomatoes, uncooked,
cut them into cubes, put in mint, thin slices of onion, put it in olive
oil, if in the mood add some vinegar, stir it together, let sit for at
least an hour, then eat it with fresh italian bread.

	Angeline
>
>There is this about tomatoes in Gerard's Herball, 1633 edition, pages
345-347:
>
>"Poma Amoris. Apples of Loue.
>...In Spaine and those hot Regions they vse to eat the Apples prepared and
>boiled with pepper, salt,
>and oile: but they yeeld very little nourishment to the bodie, and the same
>nought and corrupt.
>Likewise they doe eat the Apples with oile, vineger and pepper mixed
>together for sauce to their
>meate, euen as we in these cold Countries doe Mustard."
>
>Mala AEthiopia. Apples of AEthiopia.
>...they are vsed for a sauce and seruice vnto rich mens tables to be eaten,
>being first boyled in the
>broth of fat flesh with pepper and salt..."
>
>(More culinary snippets from Gerard can be found at:
>http://members.aol.com/renfrowcm/gerardp1.html )
>
>HTH,
>
>
>Cindy Renfrow/Sincgiefu
>renfrow at skylands.net
>Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
>Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
>Recipes"
>http://www.alcasoft.com/renfrow/
>

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