[Sca-cooks] Round one - Plum Butter

Susan Fox selene at earthlink.net
Tue Sep 18 20:32:03 PDT 2007

Vitaliano Vincenzi wrote:
> Pardon my naivety, but if the translation calls them "sour cherries",
> why are you using plums? I don't get the connection - which is
> probably my inexperience with period recipes as of yet, but can you
> explain the connection? Thank you.

They are closely related botanically, of the Genus Prunus, and behave 
similarly when cooked.  Evidently the plums were more readily 
available.  [They are for me too -- my parents have plum trees.]  I'd 
love to try this with fresh cherries though, maybe next year.


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