[Sca-cooks] Apples....
Antonia di Benedetto Calvo
dama.antonia at gmail.com
Sat Feb 6 21:01:51 PST 2010
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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