[Sca-cooks] Any references to peaches being used in period brewing?
Stefan li Rous
StefanliRous at gmail.com
Thu Apr 24 18:38:38 PDT 2014
Would the wine keep the peach from turning brown though?
I thought the lemon juice worked because of it's acidity. In which case, vinegar would also work, but wouldn't be as tasty. :-(
So would dipping peach or apple pieces in wine keep them from turning brown?
I can see where dipping peaches in a sweet wine might increase the sweetness, though. Or perhaps a reduced-wine sauce.
Stefan
On Apr 24, 2014, at 4:14 PM, Sharon Palmer <ranvaig at columbus.rr.com> wrote:
>> In
>> the 15th c. carving manual by Enrique de Villena, he instructs the server
>> who is carving fresh peaches at table to dip each slice in white wine
>> before serving. The purpose was humoural, if I recall correctly.
>>
> It probably also kept them from turning brown, like we sometimes dip peaches and apples in lemon juice. A sweet wine might add sugar too.
>
> Ranvaig
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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