SC - Fruit sauce (clarification)

[Stefan li Rous]

Avelina explained:
> Just to make myself clear, I was looking for a sweet sauce made *from*
> fruits, not for fruits.  Basically, I want to make a period sauce to pour
> over period polenta.  I was thinking a fresh raspberry sauce would be
> heavenly.  If the sauce can be made from different fruits, that would be
> cool too. That way I can use stuff in season.

I have pasted two messages below from the fruits-msg file in the FOOD section
of my Florilegium. The first is for a gooseberry sauce (post 1600) and the 
second, an apple sauce from within period. Perhaps the gooseberry recipe
can be modified to use raspberries?

You might also check these other files in the FOOD section to see if they
have other recipes for sauces:
fruit-apples-msg  (30K)  8/28/98    Period apples and apple recipes.
fruit-pears-msg   (21K)  8/31/98    Period pears and pear recipes.
fruit-quinces-msg (24K)  6/24/98    Period uses and recipes for quinces.

Stefan

> Date: Thu, 2 Jul 1998 15:23:00 -0500
> From: allilyn at juno.com (LYN M PARKINSON)
> Subject: SC - Re: gooseberries + jelly
> 
> >>Gooseberries.   Find me a period recipe (primary source only please)
> that uses them.<<
> 
> I was looking through some of my books for your sauce, as I did not
> remember seeing one when I did my sauce research.  Still did not find any
> gooseberry sauce,  (Yes!  See below)  but have come across 'gelee of
> gooseberries' in _The French Cook_, Francis deLaVarenne, 1653.  This is
> out of our period, but as we recently had a thread on jellies, I thought
> it interesting.  In period, the clear jellies are meat and fish based and
> just 50 years later, the clear fruit jellies that we know are being
> published.  Raspberry jelly is made the same way.  OOP, but not to be a
> 'spoon tease', here it is:
> 
> How to make gelee of gooseberries.  Take some gooseberries, press them,
> and strain them through a napkin; measure your juice, and put near upon
> three quarters of sugar to one quart of juice; seeth it before you mixe
> it, and seeth again together; after they are mixed, try them on a plate,
> and you shall know that it is enough, when it riseth off.  That of
> Rasberries is made the same way.
> 
> As for other gooseberries, aside from a late period paste, and a
> gooseberry verjuice, everybody seems to have preserved them and nobody
> ate them!  When the Brit museum continues excavating London, they will
> surely find many, many pots of preserved gooseberries!  Could it be that
> someone tried to make paste in a rainy summer, and it wouldn't dry out?
> "Here, eat this anyhow"  "I can't pick it up!"  "Well, put it on some
> bread, then"  "Oh, boy!"
> 
> As an antecedent to the mackeral/gooseberry combo, some fish sauces are
> definately tart: they contain sorrell, lemon and other piquant tastes, so
> your combo in in line with prevailing tastes, just not currently
> documentable.  Fruit jellies are so popular with meats in Europe, that
> tart jellies may sometimes have taken the place of tart sauces.
> 
> Jeff says that European gooseberries are prickly.  Do the prickles wash
> off? Do they cook down to be non-prickly? Our landlord grew them, but I
> never handled them.  Would the prickles make them more or less likely to
> appear in sauces, jellies, etc.?
> 
> Whoa!!! Hold!!! Just found something else in LaVarenne!
> 
> 62.  Fresh mackerells rosted.  Rost them with fennell, after they are
> rosted, open them, and take off the bone; then make a good sauce with
> butter, parsley, and gooseberries, all well seasoned; stove a very little
> your mackerells with your sauce, then serve.
> 
> Have just glanced at a number of her fish sauces; none seem to have cream
> or milk added, yet.  Is 'short broth' a reduced cooking liquid, do you
> think?
> 
> Allison
- -------------------
> Date: Wed, 17 Jun 1998 17:56:31 -0500
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> Subject: RE: SC - Apple Butter Update
> 
> > On Sat, 13 Jun 1998, Decker, Terry D. wrote:
> > > Since the chief difference between modern applesauce and modern apple butter
> > > is the amount of sugar used, being heavy handed with the honey might get you
> > > apple butter.
> >
> > I have a question on this. Since it's the sugar that sort of carmelizes
> > and creates the "butter", wouldn't using honey affect that?
> >
> > ~Maedb
> 
> The full quote dealt with Appulmoy, a period dish.  The recipe gives no
> quantities, so it could be made with a little honey or a lot of honey.
> Since honey can do something that looks a lot like carmelization, the recipe
> might produce something similar to apple butter.  I don't know, I haven't
> tried it, and I am not as experienced with this particular aspect of cooking
> as some of the other people on the list.
> 
> In case you wish to test the recipe:
> 
> Appulmoy.  Take apples and seethe hem in water.  Drawe hem thurgh a stynnor.
> Take almande mylke and hony and floer of rys, safron, and powdor-fort, and
> salt, and seeth it stondyng.
> 
> - --Forme of Cury
> 
> Bear
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
          http://www.pbm.com/~lindahl/rialto/rialto.html ****
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