[Sca-cooks] Peach butter

[David Walddon]

Coming out in the next issue of PPC is an article on "The Hidden Recipes of Bartolemeo Sacchi". 
In it there are a few references to peaches.  
I have included one below and there is another where you cook them in wine until soft and serve them as a last course following the meat. 
Eduardo 

These directions, although often incomplete and sometimes confusing are definitely “recipes”. To underscore this further we only need to look at Platina’s own words when he describes how to preserve peaches in BK II #12, “De Persico”[1]. He tells the cook to brine them overnight, place them in a jar with salt, vinegar and savory. “Fresh ones” he says, “can be preserved by this recipe”[2].


[1] On Peaches – Milham, page 148

[2] Milham, page 151



________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Mar 26, 2012, at 12:22 PM, Donna Green wrote:

>  
> Another suggestion for preserving peaches, but not for making peach butter, is that there are period instructions for preserving peaches that is basically to submerge them in honey. The original poster was looking for recipes without sugar or modern sugar substitutes, but did not mention honey. I've not tried this yet, but it does sound interesting. I may give it a go this peach season.
>  
> Juana Isabella
> West
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org