[Sca-cooks] "blue" blackberry sauce?
johnna at sitka.engin.umich.edu
Mon Feb 25 09:44:39 PST 2008
I think it varies and it might be the berry at hand.
Parzen translates Martino as Take some wild mulberries that grow in
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.
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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