SC - Poisonous Tomatoes?

[Radigan Leoncouer]

 Devon cream.
Has anyone here tried it? Is it as good as the brits allude?
And, can we recreate it here/  I mean, are there period recipes for it?

Also..Plum pudding?  Does anyone know where I can obytain a receipe for doing a more fruity version?
I have come across several..but they were of a  more meaty derivation..an excellent pasty mayhap but not a good dessert.

Leoncouer.

'He fears his fate too much and his desserts are small;
who dares not put it too the touch to win; or lose it all.'

Sr. Athel the Dour
 before the Battle of Crossroads Bridge
- --

On Thu, 30 Nov 2000 14:51:56  
 lilinah wrote:
>I plan to serve Robin's Cider Sauce with Roast Pork Loin - about 35 
>lb for 80 people - in the Second Course. I've more-or-less multiplied 
>up the recipe that Robin sent to the list, but it sure seems like a 
>lot of sugar and whole nutmegs. Did i do my math wrong?
>
>Apple Cider Sauce (Diego Granado, Libro del Arte de Cozina, 1599)
>As redacted by Lady Brighid ni Chiarainmka/Robin Carroll-Mann
>To make 1 cup:
>2 cups sweet apple cider
>1/2 lb. sugar
>1/4 cup white wine vinegar
>1/8 cup white wine
>1/2 ounce cinnamon sticks
>1/2 whole nutmeg
>4 whole cloves
>
>Combine all ingredients in a saucepan and simmer over medium-low heat 
>about 45 minutes, until the volume is reduced by half and a candy 
>thermometer reads 220F (105C).  Strain through cheesecloth.  Pour 
>into a clean glass jar.  Refrigerate.
>
>My version multiplied by 40, intended to make about 40 cups/10 quarts/2.5 gal.
>5 gallons sweet apple cider
>20 lb. sugar (1 lb per 4 people?!?)
>2-1/2 quarts white wine vinegar
>5 cups white wine
>1 lb cinnamon sticks
>20 whole nutmegs
>160 whole cloves
>
>This just doesn't look right to me... Help!
>
>Thanks - the Feast is on Sunday December 10,
>
>Anahita al-shazhiyya
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