SC - Re: Pickled egg recipes -- BEETS?

[John and Barbara Enloe]

I think that the sugar beet is actually period.  There is a European Castle
that I saw on A&E that was from the 1400's that has sugar beets as part of
the Device of the owners, a baron something or other.  I will try to find
the particulars.

                     Lord Jonathus Fitche d'Abercrombie



At 10:31 AM 10/20/97 -0400, you wrote:
>
>Greetings!
>
>I've been observing this flurry of pickled-egg recipes with interest. Most
>of the recipes offered recently include beet root or beet juice. 
>
>My understanding is that beet greens were eaten in period, but the root of
>the period beet was an unremarkable thing. The glorious ruby root that we
>are all familiar with, and the sugar-beet root which is a different
>variant, were post-period developments. 
>
>Beet juice makes an excellent food-coloring agent, giving shades of dark
>red that are unavailable from other natural sources. If beets were
>available in the Middle Ages, wouldn't we see beet juice listed among
>other medieval food colorings such as saunders, saffron, and parlsey
>juice? It seems notable in its absence. 
>
>I am very fond of cooked beet-roots and I'd love to be able to use them at
>feasts with a clear conscience. Can anybody offer evidence of their use in
>medieval recipes?
>
>Thanks!
>
>-- Marieke
>
>
>
>
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