[Sca-cooks] meats pizziola

[Lonnie D. Harvel]

Greetings Bear,

These first two look like recipes to me. So why is the first "recipe" 
dated as the late 17th century one?  Last night we had the Apples with 
oil, vinegar, and pepper, mixed together for sauce to our meat. I threw 
in some onion and mushroom as well., but it seems pretty close to me. 
What am I missing? Is it because the first two comments are not from 
cookbooks?

Many thanks for the information, and for all of your research.

Aoghann

Terry Decker wrote:

> Gerard's comment:
> "Poma Amoris. Apples of Loue.
> ...In Spaine and those hot Regions they vse to eat the Apples prepared 
> and boiled with pepper, salt, and oile: but they yeeld very little 
> nourishment to the bodie, and the same nought and corrupt. Likewise 
> they doe eat the Apples with oile, vineger and pepper mixed together 
> for sauce to their meate, euen as we in these cold Countries doe 
> Mustard."
>
> Durante's comments:
>
> "They are eaten in the same way as eggplants, with pepper, salt and 
> oil, but give little and bad nourishment."
>
>