[Sca-cooks] "blue" blackberry sauce?

[Johnna Holloway]

I think it varies and it might be the berry at hand.

Parzen translates Martino as  Take some wild mulberries that grow in 
thickets

Riley translates it as   Take the wild berries that grow on brambles

Millham translates it as Mix pounded blackberries

The Epulario from 1598 which publishes the recipe as

To make a skie colour sauce in summer.

Take wild mulberries which grow in the hedges, and a few stamped Almonds
with a little Ginger, temper all this with Verjuice and straine it.

2 for mulberries and 1 for blackberries and 1 for wild berries...

How many other versions of this same recipes appear in various editions 
of Platina and Martino?
There are printed Platina's in a number of other languages.

Johnna




Helen Schultz wrote:
> Mulberries don't usually grow in brambles, they are a tree.  I don't think I've ever seen them as a bush, low to the ground. Of course, I am speaking of the American variety... perhaps European mulberries are different??  Brambles would be either blackberries or raspberries (do they have both red and black ones in Europe?). Blueberries are usually growing fairly close to the ground or in low bushes, so they are also a possibility.  With most of these berries, a very dark blue, verging on deep purple (unless you are working with red raspberries) would be more common than light blue... at least, in my somewhat limited cooking experience <grin>.
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