SC - coring fruit

[Marcus Antaya]

I'm pretty sure that that's unhealthy...

Isn't there a small amount of poison in the seed of an apple?

Gyric
- ----- Original Message -----
From: "Michael Newton" <melcnewt at netins.net>
To: <sca-cooks at ansteorra.org>
Sent: Friday, April 13, 2001 8:48 PM
Subject: SC - coring fruit


>
> ----- Original Message -----
> From: "Jenne Heise" <jenne at mail.browser.net>
> To: <sca-cooks at ansteorra.org>
> Sent: Wednesday, April 11, 2001 11:20 AM
> Subject: Re: OT - Re: SC - Re: sca-cooks V1 #3085
>
>
> > Speaking of glop, I encountered a dish of pears in syrup made for a
> competition recently.
> > The original recipe does not call for cutting, coring, or peeling the
> pears at all (in
> > fact, none of the pears in syrup type recipes I've seen call for coring
> the pear, which
> > is odd). The redactor had cored, peeled and cut the pears into small
> pieces and cooked it
> > for some time-- the amount of wine in her redaction was minimal. Someone
> else pointed out
> > that this recipe is usually done with pears peeled, cored and sliced in
> half, then cooked
> > quickly. It occured to me that that is the way modern pears in syrup are
> served, and so
> > we may be being overly influenced by 'tradition'. What do others think?
> (The redaction
> > was delicious but obviously somewhat similar to really chunky
applesauce.)
> >
> > --
> > Jadwiga Zajaczkowa, mka Jennifer Heise       jenne at mail.browser.net
> They may have not cored the pear at all; the Czech vet at work always eats
> his apple/pear, core and all. I also remember reading in _Pinniccio_,(the
> book not the Disney version) that Gepedo warns his "son" to eat all of the
> pear, including the core, since he might not have anything else to eat.
Was
> this a common thought during the Medieval ages? I don't know. But it could
> be why their recipes don't call for coring the fruit. A waste not, want
not
> attitude.
>
> Beatrix of Tanet
>
>
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