[Sca-cooks] Peach cobbler/slump recipe??

Elaine Koogler kiridono at gmail.com
Sun Aug 8 05:36:54 PDT 2010

Thanks...as it turns out, I had actually already copied into Recipe Master,
but had forgotten the name!


On Sat, Aug 7, 2010 at 7:22 PM, Johnna Holloway <johnnae at mac.com> wrote:

> From July 22nd
> It's OT and OP but there's an article on making slumps in the Chicago
> Tribune food section.
> Summer slump. What could be simpler than simmering dumplings on top of
> seasonal fruit?
> http://www.chicagotribune.com/features/food/newsletter/sns-newsletter-summer-cobbler,0,1626297.story
> http://tinyurl.com/2d5zald
> Slumps are fruit desserts that can be simmered on top of the stove or even
> carefully cooked
> on an open fire in a cast iron skillet. "Some say the word slump comes from
> the way the dumplings slowly spread over the fruit as they cook. Or maybe
> not: "The reason for the name is thought to be that the preparation has no
> recognizable form and slumps on the plate," wrote Alan Davidson in "The
> Oxford Companion to Food."
> The dish appears to have originated in New England, where early colonists
> (without brick ovens) would prepare it in hanging pots over a fire. A slump
> also goes by the name grunt (because of the sound the bubbling fruit
> makes?). We'll stick to slump, thanks."
> Johnnae
> On Aug 7, 2010, at 7:11 PM, Elaine Koogler wrote:
>  A few days (or more) back, one of you lovely, wonderful people posted a
>> recipe (or a link to a recipe) for a peach cobbler/slump that didn't have
>> a
>> crust but had spoonfuls of dough as a topping.  I seem to not have the
>> recipe anymore.  Would whomever posted the recipe please either post it
>> again...or at least send it to me privately?  I have just acquired a
>> lovely
>> batch of locally grown peaches and think that this would be a wonderful
>> thing to do with them...
>> Thanks!
>> Kiri
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