[Sca-cooks] Sugarplums

Johnna Holloway johnnae at mac.com
Fri Dec 11 17:03:47 PST 2009

Actually I did my search through EEBO-TCP using the terms
sugar near plum*. I was looking for earlier mentions than OED's late  
17th century ones
and EEBO-TCP is the place to look. It's quite useful when one wants  
earlier quotations
than OED.
I trusted that Stefan would chime in with
the Florilegium sources. I'm afraid I never used Google or checked the  
Florilegium this time.


On Dec 11, 2009, at 4:04 PM, silverr0se at aol.com wrote:

> Or look at my article "Visions of Sugarplums" in Stefan's  
> Florillegium.
> Renata
> -----Original Message-----
> From: Johnna
> I did a quick search tonight.
> Sugar and plums turns up a bit earlier as a phrase.
> Come on, I pray eat some plums, they be sugar, / Heres good drinke  
> by Ladie, why do you not eate?
> A most pleasant and merie nevv comedie, intituled, A knacke to knowe  
> a knaue. 1594
> And here is the term from 1607.
> like to round SugarPlummes, and Salte in taste, whereof not-with- 
> standing none of them did eate, nor knew not from whence they came.
> Admirable and memorable histories containing the wonders of our  
> time. 1607
> snipped
> Johnnae
> On Dec 6, 2009, at 6:22 PM, Terry Decker wrote:
>> Sugarplum, as a word, appears to have a Late 17th Century origin,  
>> so > while some of the ingredients would need to be imported, they  
>> would > likely have been available, thus the recipe can not be  
>> directly > attributed to a Middle Eastern source. The earliest  
>> European > variant I've located is from Apicius, although I think  
>> it is made as > a small cake rather than a ball.
>> Bear

More information about the Sca-cooks mailing list