tag:blogger.com,1999:blog-5502671101756463249.post862308341077063857..comments2024-03-23T12:38:46.260+00:00Comments on The History Girls: A Sterkarm's breakfast by Susan PriceMary Hoffmanhttp://www.blogger.com/profile/06241989732624913706noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5502671101756463249.post-75965459652465733982012-05-08T09:06:31.497+01:002012-05-08T09:06:31.497+01:00I'm sure I couldn't say, Katherine! It wa...I'm sure I couldn't say, Katherine! It was published as a Young Adult book, and I was cautioned that younger children might read it.<br />About the butter - I've read that two kinds of butter and cheese were made. One was for eating immediately - the cheese was rather like what we call cottage cheese. The other kind was salted, and made to be kept through the winter months. This was the hard cheese and the hard, white butter. The butter for immediate eating may have been more yellow - I suppose it depended on how much cream was in it, and how yellow the cream was. But a great deal of modern food is coloured, to make it the colour we expect it to be. Even the greengrocery section of supermarkets has coloured lighting, to make the produce look brighter and greener!Susan Pricehttps://www.blogger.com/profile/07738737493756183909noreply@blogger.comtag:blogger.com,1999:blog-5502671101756463249.post-77872016274223107722012-04-29T11:01:06.143+01:002012-04-29T11:01:06.143+01:00Supermarkets have a lot to answer for! It might ha...Supermarkets have a lot to answer for! It might have been even more amusing if Per had tasted these things. I've had criossants that look beautiful but are like wallpaper paste inside, bright orange juice that tastes like something you'd put down the toilet, and bananas that look OK but are black down the middle and hard... um, what did Per think that peeled banana looked like, again...?Katherine Robertshttps://www.blogger.com/profile/17196712319655603442noreply@blogger.comtag:blogger.com,1999:blog-5502671101756463249.post-10808893500572058602012-04-28T19:49:45.519+01:002012-04-28T19:49:45.519+01:00Danish butter is still white, though very salty! M...Danish butter is still white, though very salty! My mother liked Lurpak, because it was most like the German butter she was used to. I believe it's just made in a different way to our yellow butter. Doesn't Laura Ingalls Wilder talk about her mother colouring butter yellow with carrot? My mother was convinced English butter, in the 50s, was dyed. Maybe it was in those days.Leslie Wilsonhttps://www.blogger.com/profile/15105465949970430998noreply@blogger.comtag:blogger.com,1999:blog-5502671101756463249.post-73203487835849897242012-04-27T21:02:30.717+01:002012-04-27T21:02:30.717+01:00Thank you all very much!
And a Tudor banana?! I ha...Thank you all very much!<br />And a Tudor banana?! I had wondered, because the Tudors were certainly getting about - but I set the Sterkarms in roughly 1520-ish, which was pretty early - and the debateable lands were a benighted, poor, backward place at the time. So I stick to it - Per would know nothing of sugar, bananas or oranges, however much these things were being scoffed in London.<br /><br />I can't remember where I read of purple carrots. I come across and remember all kinds of odd little facts like that, which I remember for years, while forgetting everything useful. I did come across a website of carrot history the other day - what the web was built for - which said that before the 17th Century carrots could be purple, white or yellow, but not orange. The orange ones were developed at about that time, and became so popular that it was forgotten that they were ever any other colour. It seems the purple ones are making a comeback as a novelty, though, so perhaps in a while the orange ones will be forgotten. Funny old world.Susan Pricehttps://www.blogger.com/profile/07738737493756183909noreply@blogger.comtag:blogger.com,1999:blog-5502671101756463249.post-46532817241644110892012-04-27T16:53:33.229+01:002012-04-27T16:53:33.229+01:00Lovely post, fantastic books. Thank you.Lovely post, fantastic books. Thank you.Julietnoreply@blogger.comtag:blogger.com,1999:blog-5502671101756463249.post-36984447500634619392012-04-27T12:49:02.551+01:002012-04-27T12:49:02.551+01:00I would always have "un" with a pineappl...I would always have "un" with a pineapple. I am an un-pineappled person because they hurt my mouth.<br /><br />I loved this post almost as much as I love Per Sterkarm. Thank you, Sue!Mary Hoffmanhttps://www.blogger.com/profile/06241989732624913706noreply@blogger.comtag:blogger.com,1999:blog-5502671101756463249.post-59105555397530561372012-04-27T12:40:09.321+01:002012-04-27T12:40:09.321+01:00sorry, that should be 'fun' not 'un...sorry, that should be 'fun' not 'un' with a pineapple.michelle lovrichttps://www.blogger.com/profile/01026972300195225090noreply@blogger.comtag:blogger.com,1999:blog-5502671101756463249.post-57769771802683118102012-04-27T12:39:41.553+01:002012-04-27T12:39:41.553+01:00I so loved the Sterkarm books, and it was a great ...I so loved the Sterkarm books, and it was a great pleasure to be reminded of all the sexy humour in them. Thank you. <br /><br />I seem to remember that Jeanette Winterson having un with a pineapple in Sexing the Cherry?michelle lovrichttps://www.blogger.com/profile/01026972300195225090noreply@blogger.comtag:blogger.com,1999:blog-5502671101756463249.post-57900366878193157712012-04-27T11:14:31.598+01:002012-04-27T11:14:31.598+01:00Great post! Personally, like Sydney Smith, I'm...Great post! Personally, like Sydney Smith, I'm glad I was not born before tea. <br /><br />On bananas, I remember a Tudor one on show at the London Museum some years ago:<br />http://news.bbc.co.uk/1/hi/uk/370550.stmMark Burgesshttp://www.markburgess.co.uknoreply@blogger.comtag:blogger.com,1999:blog-5502671101756463249.post-12440189596473147112012-04-27T09:09:46.740+01:002012-04-27T09:09:46.740+01:00I've had dark purple carrots in India and from...I've had dark purple carrots in India and from an Asian shop in Brussels. They didn't look at all tempting, being knobby, thin and tough looking. Tasty when cooked though, and definitely carrot flavour, but not as crunchy as modern ones. Great post Sue!Cindy Jefferieshttps://www.blogger.com/profile/01480816926657167434noreply@blogger.comtag:blogger.com,1999:blog-5502671101756463249.post-2697192783672148052012-04-27T08:40:26.190+01:002012-04-27T08:40:26.190+01:00Terrific! Poor Per - what a nice breakfast he miss...Terrific! Poor Per - what a nice breakfast he missed. I had no idea that butter didn't use to be yellow, or that carrots weren't orange - where did you find such things out?Sue Purkisshttps://www.blogger.com/profile/09084528571944803477noreply@blogger.com