hollyvandenberg at hotmail.com
Sat Feb 6 17:27:00 PST 2010
Finding an apple that resembles any of the varieties identified in period sort of depends on the availability of varieties AT you local grocery store. Around here - rather a lot. Two dozen varieties are not an uncommon site - in season. "American produce department" doesn't mean a lot.
If we're talking a typical MegaMart with around 5 or 6 varieties - try for a Golden Delicious, or maybe a Jonalicious. If you've got a Whole Foods or Fresh Market nearby you might try for GingerGold, Empire, or Snow apples. You're not real likely to run into Cox Orange Pippin or Glory of York.
Most period apple varieties tend to be sweet, and have russeted skin. Which is why they've fallen out of favor - we like shiny apples, no matter the color. Russeting is considered a flaw.
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> From: sclemenger at msn.com
> To: sca-cooks at lists.ansteorra.org
> Date: Sat, 6 Feb 2010 23:48:35 +0000
> Subject: [Sca-cooks] Apples....
> Hi, gang. Got a call from a friend, who's a good SCA foodie, although not on this list. She would like me to ask you guys something for her, so here goes.
> She wants to do some work with some period recipes that use pippin apples. She cannot get pippin apples here (or at least, not at this time of year, although neither of us recall ever seeing them for sale locally). What's the most reasonable equivalent she's likely to find in American produce department?
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