What is the possible difference between "purple plums" and "plums"? I have a recipe that calls for both, and for the life of me I can't imagine what the difference is.
It's an Elizabethan recipe, but updated and tested for modern cooks. The original mentions 'damisons' and 'corrans', which I think are the plums, but I'm not sure.
A crane? Um... I would think that might taste *very* fishy. I'll bet it was cooked purely as an asthetic table ornament. Ugh. That's like the pies with live birds in the shell the would fly out when the Lord or Lady cut the shell - the divertissement, wasn't it?
Try medieval bread-baking. The modern folks who want to try are left with guessing on techniques because the baker's guilds taught orally and left almost NO notes. I did find a good article by a gentleman who has scoped out enough details through research and experimentation to make some very nice "fine white loaves".
I think those are two varieties of plums -- damson and corran -- but I couldn't tell you which is what. I think both were supposed to be common in hedgerows.
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I hate it when cooks don't add notes for weird ingridients...
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http://staff-www.uni-marburg.de/~gloning/1594-ghh.htm
It could be small purple and normal yellow or it could be damsons and normal sized purple plums. Google is not proving very useful!
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I mean, who cooks a *crane* in the first place?
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http://www.uga.edu/fruit/plum.htm
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