Drawings of pear plum varieties: white (left) black (right).
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Pear Plums along with all the Pear Plums containing recipes presented on this site, with 1 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Pear Plums recipes added to this site.
These recipes, all contain Pear Plums as a major wild food ingredient.
Pear plums are referred to in manuscripts from the 1520s right through to the 1830s. From the historical sources, there appear to have been two types, the white pear plum (an early ripening variety) and the black pear plum.
An image from Bodleian Library MS Ashmole 1461 from 1620 (follow his link for the manuscript) shows the blacke peare plum as a small damson-like plum with a per-like shape and black skin that ripens in early September. An image from the same manuscript shows the early whight pere plum as a yellow, rather elongated, pear-shaped plum that ripened in early July. (I have sketched copies of the fruit images, based on the originals, to present here.)
Hannah Glasse (and may other Georgian writers) had many recipes for the use and cookery of pear plums (both black and white).
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Pear Plums recipes added to this site.
These recipes, all contain Pear Plums as a major wild food ingredient.
Pear plums are referred to in manuscripts from the 1520s right through to the 1830s. From the historical sources, there appear to have been two types, the white pear plum (an early ripening variety) and the black pear plum.
An image from Bodleian Library MS Ashmole 1461 from 1620 (follow his link for the manuscript) shows the blacke peare plum as a small damson-like plum with a per-like shape and black skin that ripens in early September. An image from the same manuscript shows the early whight pere plum as a yellow, rather elongated, pear-shaped plum that ripened in early July. (I have sketched copies of the fruit images, based on the originals, to present here.)
Hannah Glasse (and may other Georgian writers) had many recipes for the use and cookery of pear plums (both black and white).
The alphabetical list of all Pear Plums recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
To Drie Apricocks, Peaches, Pippins or Pearplums