[Sca-cooks] greengage plums

[Daniel Myers]

On Jul 14, 2004, at 11:47 AM, Pixel, Goddess and Queen wrote:

> I was more looking for something cooked. Something along the lines of
> "I've made X from Y with plums and it was really good" or similar. 
> There
> is a scarcity of plum recipes in my period cookery library, and I don't
> remember the family's traditional plum kuchen being made with 
> greengages
> (nor do I have the recipe, darn it all).


While it's not the correct variety of plum for this recipe, it should 
still be reasonably close.

	To make a tarte of damsons.

	 Take damsons and boyle theym in wyne,
	 eyther red or claret, and put there to a dosen
	 of peares, or els whyte bread, too make
	 theym styffe wyth all, then drawe theym up
	 wyth the yolkes of syxe egges and swete
	 butter and so bake it.

Source:  A Proper newe Booke of Cokerye (mid-16th c.)
	http://staff-www.uni-marburg.de/~gloning/bookecok.htm


- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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