[Sca-cooks] Period substitute for tomatoes?

Johnna Holloway johnnae at mac.com
Fri Aug 21 11:10:30 PDT 2009

And what is your source for indicating that they fried tomatoes in 
millet or rice flour?

We never used the words "flour", "millet", or "rice" in our article. 
Here is the one reference:


*Apple of gold, so called vulgarly because of its intense color, or 
apple of Peru, they are an intense yellow or a golden red - and this 
(fruit) is equal and round or distinct in slices (segments) like the 
melon - more him that is greedy and eager for new things desires it in 
the same way and also fried in the pan like the others, accompanied with 
vejuice, but to my taste it is more beautiful than good (tasty).* 

Source: "De l'insalata e piante che in qualunque modo vengono per cibo 
de l'homo" Manoscritti del 1569-1572 raccolti a cura di Guido Arbizzoni 

Translation: *Of the salads and plants in whatever way come for food to 
the man.  Manuscript of 1569 -1572 collected in the care of Guido 
Sep 5, 2002 *...* "Sixteenth Century Italian and Spanish /Tomato/ 
References" by /Johnnae/ llyn Lewis, Helewyse de Birkestad, and Brighid 
ni Chiarain


Judith Epstein wrote:
> On Aug 21, 2009, at 12:25 PM, chawkswrth at aol.com wrote:
>> Wait a minute-are you saying that Fried Green Tomatos?could be 
>> considered?Period?
>> The reason I say that, Ripe tomatos are too watery to fry up. Only 
>> the green ones have the firmness one needs to lats through the frying 
>> process.
> Yes, barely! But they would probably not be fried with cornmeal 
> coating the way they are today. Maybe rice flour, though, or millet 
> flour.

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