[Sca-cooks] 'Tis the Season (for produce, not sillies)
Laura C. Minnick
lcm at jeffnet.org
Thu Aug 3 16:42:02 PDT 2006
At 03:40 PM 8/3/2006, you wrote:
> > And 16-tons, whaddya get? Another day older and deeper in...
> > plum goo.
> > Selene
>Can you share your recipe for the plum sauce? I have one and would like
>to compare the two...
Here's the one I used two years ago when we were awash in plums:
from _Two Fifteenth Century Cookery Books_
Ciiij. Bolas.Take fayre Bolasse, wasshe hem clene, & in Wyne boyle hem þat
þey be but skaldyd bywese, & boyle hem alle to
& draw hem þorw a straynoure, & a-lye hem with flowre of Rys, & make it
chargeaunt, & do it to þe fyre, & boyl it; take it of, & do þer-to whyte
Sugre, gyngere, Clowys, Maces, Canelle, & stere it wyl to-gederys: þanne
take gode perys, [leaf 19 bk.] & sethe hem wel with þe Stalke, & sette hem
to kele, & pare hem clene, and pyke owt þe corys; þan take datis, & wasshe
hem clene, & pyke owt þe Stonys, & fylle hem fulle of blaunche poudere: þan
Stalke of þe Perys, take þe Bolas, & ley .iij. lechys in a dysshe, & sette
þin perys þer-yn.
Very tasty, and acidic enough that I canned it like applesauce.
Yummyummyummy on pork or chicken...
'Lainie (we have another 3 weeks or so until ours are ripe)
Courage is not the absence of fear, but rather the judgement that something
else is more important than fear. --Ambrose Redmoon
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