[Sca-cooks] Pomegranate Preservation

Stefan li Rous StefanliRous at austin.rr.com
Thu Feb 25 15:30:39 PST 2010

Katherine posted:

<<< I'm so new on this list that I am skerit to post, >>>

Welcome! Most of us don't bite.

<<< I've volunteered to teach at An Tir's Culinary Symposium next  
November and
took on the task of translating the Wecker cookbook - the first printed
cookbook written by a woman. >>>

When was this? Was it in period? We may have discussed this cookbook  
before, but I don't remember.

<<< I've been posting stuff on my LJ but have
such a steep learning curve that I have a lot of reading to do to even
hang with this august crowd here :) >>>

This group is a good place to check out your suppositions and to find  
possible answers to your questions.

  <<< Howsomever, there are two instances of pomegranate preservation  
I have
found in my small stash of 15th and 16th century materials so far.   
One is
in the Staindl cookbook which tells how to candy pomegranate rinds and  
them as pomegranate substitute. >>>

I don't think I've seen this discussed. I do have this file in the  
FOOD-SWEETS section of the Florilegium. Any additional info, such as  
the information in this Staindl cookbook or your comments/redactions  
of it would be of interest.

candied-peels-art (16K)  3/21/06    "Candied Fruit Peel" by Dame Alys  
candied-peels-msg (58K)  2/ 2/07    Candied fruit peels. A late period  

  <<< The Wecker cookbook has extensive instructions for preserving  
up to a year.  The rinds are slit in an 8 piece star, leaving the  
intact with the skin attached to the bottom so as not to disturb the
   Anna says this make the
pomegranate clear so you can see the pips, and that it can be kept a  
year >>>

<<< Sounds a bit like pomegranate molasses maybe? >>>

Sounds more like a candied fruit or a sucket than a jelly, marmalade  
or molasses.

candied-fruit-msg (34K)  2/ 2/07    Period candied fruit. Recipes.
suckets-msg        (7K)  4/ 1/02    Spices, fruit or fruit peel in a  
sugar syrup

<<< As soon as I have the time, if you want, I'll post the whole thing  
on the
LJ with a line by line translation.  >>>

Please do!

Or I'd be willing to work with you to get your translation into the  
Florilegium. My standard practice is that the copyright remains with  
the author and you can update it as needed.  I like to think this is a  
good way to get your work out where folks can use it and get some  
feedback to improve it as you learn more. In the meantime folks can be  
learning from and using what is there.

There are several authors and translators here who have their work in  
the Florilegium, so I'm sure they'll be happy to give you their  
opinion on how they think this has worked for them.

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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