SC - peaches

[rcmann4 at earthlink.net]

<FontFamily><param>Times New Roman</param>And it came to pass on 4 Feb 01,=
 , that Sue Clemenger wrote:


<color><param>0000,0000,0000</param><FontFamily><param>Arial</param>> OH M=
AN....I'm drooling all the way over here in Montana....recipes

> please?

> --Maire (trying to sound pathetic but not whiney)




</color><FontFamily><param>Times New Roman</param>I was afaid that might h=
appen.  The recipe from Nola is the only one I 
have translated.  Since I don't want to be a spoon-tease, here it is. 


Source: Rouperto de Nola, _Libro de Guisados_ (Spanish, 1529)

Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)


POTAJE LLAMADO PERSICATE

Pottage called Peach-Dish


You will take the peeled peaches, and cut them into slices, and cook them 
in good fat broth; and when they are cooked, take a few blanched 
almonds and grind them; and when they are well-ground, strain them 
rather thick with that broth.  And then cook this sauce with sugar and a 
little ginger, and when it is cooked, cast in enough pot-broth or that 
which falls from the roasting-spit.  And let it stew well for a little; an=
d 
then prepare dishes, and upon each one cast sugar; and in this same way 
you can make the sauce of quinces in the same manner; but the quinces 
need to be strained with [the] almonds, and they should not be sour, and 
likewise the peaches.


footnote: <italic>Durazno</italic> is the Spanish for =93peach=94, but <it=
alic>Persico</italic> (=93Persian=94) is 
the word for the peach tree.  The Latin name, <italic>prunus persica</ital=
ic>, means 
Persian plum, because the fruit was introduced to Europe from Persia.




Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net