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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