[Sca-cooks] Apples....

[Antonia di Benedetto Calvo]

S CLEMENGER wrote:
> Perhaps it would be more instructive if I asked what the characteristics of a medieval pippin would have been? tart? sweet? etc?
>   

Hmm... a little research suggests that in the US, the generic term 
pippin might be used as a synonym for 'Newtown Pippin'.  This page makes 
it out to be a "firm, tart apple that's great for pies, baking, and 
applesauce."

http://www.foodsubs.com/Apples.html

Here's another page about the "pippin" (really the Newtown Pippin).
http://www.specialtyproduce.com/index.php?item=20211

Anyway, calling describing an apple simply as a 'pippin' is just 
confusing, as there are *many* varieties of pippin apples and whether or 
not an apple is a pippin is not indicative of its qualities. For 
example, while the Newtown Pippin is green-skinned and tart, the Cox's 
Orange Pippin is yellow-and-red striped, sweet and subacid. So, there's 
no real way to guess what the equivalant to a Medieval 'pippin' would be 
without more information.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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