[Sca-cooks] Pomegranate seeds

Johnna Holloway johnnae at mac.com
Thu Feb 25 03:21:53 PST 2010

I think you've caught on to my point. If one goes back and examines the
actual original recipe, it doesn't state fresh or in season  
pomegranates, does it?

All these various conversations about the fruits not being in season  
at the same time
may not matter at all, since the recipe calls for "the graynys of Pome- 


On Feb 25, 2010, at 4:19 AM, Stefan li Rous wrote:

> It's actually Two Fifteenth-Century Cookery-Books
> (England, 1430)
> Cxxiij - Strawberye. snipped droppe it a-bowte,
> plante it with the graynys of Pome-garnad, and than serue it forth.
> Johnnae
> -------
> So I assume these "graynys of Pome-garnad" are Pomegranate "seeds".  
> But what are we assuming? that these are globules? of fruit and not  
> what 'Lainie is calling "pips"? "graynys" sounds more like the pips  
> than the fruit. They would also keep better from one season to the  
> next, compared to the fleshy fruit portion.
> When I think of seeds, I think of the hard, grainy things in a fruit  
> that if you plant grow into a new plant, which I assume these "pips"  
> are, and not the soft fleshy stuff, which presumably provides food/ 
> minerals/moisture to the seed to grow in.  Have I got the wrong idea  
> of "seed"?
> Okay, doing some web searching. I think I see one problem. In some  
> accounts "seed" seems to be the "pip" while in other accounts it  
> seems to mean the pip and the fleshy part and membrane that surround  
> each seed.snipped
> Okay, I'm not certain I clarified anything, but maybe some other  
> info to consider.
> Stefan
> --------

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