SC - Re: SC-Olives, and I've got a new book

[Angie Malone]

Funny you should bring this up.  I just got a new book (new to me, it is a
used book) it is titled:
Four Seasons of the House of Cerruti trans. by Judith Spencer.  It is said
to be a facsimile of I think a 13 or 14th century manuscript.  It takes
about herbs, foods and other things and what they thought they did to you.
>From the first perusal I did last night I remember that eggs yolks were
very good for you, and eggs whites especially if you ate them would make
you belch.  They said the best way to cook eggs was to poach them but said
you could also boil them, but recommended what sounded like soft boiled
eggs that hard boiled would also bother you somehow.

But back to the olives, I remember reading about black olives and I was
surprised (don't ask me why) that they were a period thing.  I don't
remember how they ate them though, but I was considering doing them on a
sideboard, only as a first thought.

I don't remember what it said about green olives, but I will look tonight
and get back to you.

I was going to write to the list today and ask if anyone else had looked
over the book and what they thought about it.  I am, for now, treating it
as a source of information that needs verifying until I can determine it's
accuracy.

	Angeline

At 12:50 AM 12/15/99 EST, you wrote:
>I recently purchased some fresh raw olives from Giant . Would anyone care to 
>share any recipes or procedures for using/preserving these gems either from 
>period sources or modern sources? Every cookbook I have inexplicably assumes 
>that  a person is buying already preserved olives. :-( Last year when they 
>were available I scraped off the coating and started some olive trees from 
>the seeds. This year I really would like to eat them. :-)
>
>Ras
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