[Sca-cooks] Period substitute for tomatoes?

[Judith Epstein]

I never claimed to have a source. What I claim is that, with Period- 
appropriate ingredients, one can make fried green tomatoes similar to  
what one naturally brings to mind when thinking "fried green tomatoes."

For a Period fried green tomatoes, I'd say slice them, pan-fry them  
without any batter or crumbs or anything, and dip them in verjus.

On Aug 21, 2009, at 1:10 PM, Johnna Holloway wrote:

> 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:
>
> Translation:
>
> *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  
> Arbizzoni*
> Sep 5, 2002 *...* "Sixteenth Century Italian and Spanish /Tomato/  
> References" by /Johnnae/ llyn Lewis, Helewyse de Birkestad, and  
> Brighid ni Chiarain
>
>
> Johnnae
>
> 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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