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How to Recognize: The only mulberry native to Canada, it is a short-
trunked deciduous tree under 30 feet in height. The bark is reddish
brown, separating in long, flaky plates. The yellowish green leaf
blades are large, up to 5" long, widest below the middle and have
hairy undersides. They are simple with pointed tips and the stems are
long with 3 prominent veins at the base of each leaf. Male and female
flowers are borne in separate clusters appearing with or before the
first leaves. The fruits are dark red to black compact aggregates
which resemble blackberries.
White mulberry is an Asian tree whose foliage is used for silkworm
feed and has been introduced as an ornamental and is an escapee
throughout eastern North America. It has lustrous smooth leaves and
whitish or reddish fruit.
Where to Find: Southernmost Ontario in moist, rich soils often mixed
with other hardwoods.
How to Use: Harvest easily by spreading sheets under the tree and
shaking the branches gently. Juicy and sweet when ripe; delicious
raw, in fruit beverages, or in baked desserts. Alone or in
combination with acid fruits such as gooseberries or cherries. Can be
frozen or dried like raisins. Use as in blackberry and raspberry
recipes.
WARNING: Be careful not to eat raw fruit before it is ripe. Unripe
fruit and the milky sap in the leaves and stems are toxic and can
cause gastric upsets. The leaves and stems may also cause dermatitis
if touched by susceptible individuals. From: Edible Wild Fruits and
Nuts of Canada,
published by the National Museums of Canada,
ISBN 0-660-00128-4
Posted by: Jim Weller
Servings: 1 text file
About Red Mulberry Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. However, these, early recipes were just simple hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius assembled a collection of scripts describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also describes how the ancient chefs used many different aromatic flavours, including many that are still in use today for example bay, mint and asafoetida. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and consequentially the best cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and recording recipes of the day. When we get to the twentieth century, cooking books are in great demand, as a result of better eduction, more leisure time and being a little richer. |
We hope you enjoy this About Red Mulberry recipe.
