[Sca-cooks] Apples....

David Friedman ddfr at daviddfriedman.com
Sat Feb 6 17:01:44 PST 2010

>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?

I don't know if any of the current varieties called pippins are 
period--my guess is not. Does her recipe specify pippins? I know that 
it's part of the name of some out of period varieties, such as 
Newtown Pippin and Cox's Orange Pippin, but don't have a clear idea 
of what characteristics get something called a pippin, and a quick 
google didn't provide much help.

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