[Sca-cooks] QED & pomys

[James Prescott]

At 09:41 -0400 2001-06-19, Philip & Susan Troy wrote:
> tgl at mailer.uni-marburg.de wrote:
> >
> > Adamantius, could you please point me to the recipe with the "aforeseyd
> > pomys", too? Thank you.
> >
> > Th.
>
> I'll post the two recipes as they appear in sequence. In the mean time,
> could you possibly access what the OED has to say about "pomace",
> including citations on first known usage, etc.? I understood it to be
> 17th century or so, and that may also be irrevocably attached to that
> specific spelling, but what I am specifically trying to demonstrate is a
> usage of the word "pomys" (generally assumed to be a reference to
> apples) applied, by extension, to something else pressed for liquid, as
> in the modern definition of "pomace", pomace olive oil, etc.

OED:

Earliest citation for pomace as crushed apples during the making of
cider 1572 (spelt 'pomes').  The OED says that the variant meaning
for this citation is the pulp after the liquid has been pressed out,
so it would seem to have about the same meaning as 'cider-marc'.

  There are citations from 1764 and later for the variant meaning of
  the pulp when it still contains the liquid.

Earliest citation for pomace as anything crushed to a pulp 1555
(spelt 'pomois').  What is crushed in 1555 are fish.  Note that
this is earlier than the apples-only citation !

Nothing else is cited for either major meaning until 1664.

Other spellings (pomace, pumis, pomice, pommice, pummice, pummace)
are post 1650.


Thorvald