““Dried Plums with Wine and Ginger–Zest Crostini SERVES 8 TO 10 Sir, she came in great with child; and longing, saving your honour’s reverence, for stewed prunes … MEASURE FOR MEASURE, 2.1 THIS SIXTEENTH-CENTURY recipe calls for the dried plums to be served in a tart as part of the first course. However, in another cookbook of the time, L’Opera, by Bartolomeo Scappi, published in Italy in 1570, a similar dried-plum mix is served on toast points as an appetizer, as suggested here. The striking contrast of the ginger and lemon zest against the dark purple plums makes this unusual appetizer both beautiful and delicious.””
![“Medieval Mulled Wine Hippocras. Take four ounces of very fine cinnamon, two ounces of fine cassia flowers, an ounce of selected Mecca ginger, an ounce of grains of paradise, and a sixth [of an ounce] of nutmeg and galingale combined. Crush them all together. Take a good half ounce of this powder…” quote by Chelsea Monroe-Cassel](https://sms4smile.com/quotes/img-quotes/067/chelsea-monroe-cassel-69856_quote_medieval-mulled-wine-hippocras-take-four_1736463.jpg)
