SC - Jerked Meat

[Caitlin Cheannlaidir]

On Wed, 15 Jul 1998 17:53:36 -0400 Philip & Susan Troy <troy at asan.com>
writes:

>>From Andre L. Simon's "A Concise Encyclopedia of Gastronomy", 
>Harcourt,
>Brace, New York, 1952, the section on wines and other beverages:
>
>"KVASS
>A very refreshing Russian beverage which is made in many Russian
>households about once a week.
<recipe snipped>
>
>Note that the initials R.C.B., in keeping with the style for 
>attribution
>and documentation used elsewhere in the book, should be included in 
>the
>source key at the end of the book, but aren't, unless there is a
>typographical error. I couldn't even begin to guess at the date, apart
>from saying it resembles, stylistically, English recipes anywhere from
>the mid-to-late 19th century, possibly as recent as the 1930's or 
>40's.

Here is some documentable stuff on Kvass from the Domostroi, which is a
household rulebook from 16th C. Muscovy:

In chapter 29:  Similarly, she (the wife) should know how they (the
servants) make beer, mead, vodka, weak beer, kvass, vinegar, and sour
cabbage - every liquid normally used in cooking and breadmaking.

In chapter 36: A women should drink either weak beer or kvass, both at
home and in public.

In chapter 42: In a well-ordered home you can find (animal) feed in
either summer or winter: dregs of beer, vinegar, kvass, and sour cabbage
soup.....

In chapter 52: The steward should measure and record amounts of bread,
rolls, beers, vodka, ale, kvass, sour cabbage, vinegar, siftings, bran,
dregs of any kind, yeast, and hops.

In chapter 54: (titled How to Preserve Food in the Cellar and the
Icehouse)
There you should also store cucumbers, pickled and fresh cabbage,
turnips, other vegetables. . . apple kvass, bilberry juice, Rhenish wine,
vodka, mead, fermented and unfermented beer, and ale.

In chapter 65: Ordinary kvass. To brew ordinary kvass, Take four parts
honey and strain it until it is clear. Put it in a jar and ferment it
using an ordinary soft loaf, without additional yeast. When it is done,
pour it into a cask.

In chapter 67: (wedding rituals) {setting up the groom's and bride's
room} A sideboard stands nearby, holding a dozen mugs containing
different drinks made from mead and kvass.

>
>Adamantius
>-- 
>______________________________________
>Phil & Susan Troy
>troy at asan.com

Little bits and pieces, I know, but the book was handy (i.e. I knew where
it was) and decided to share. BTW, the Domostroi I have is edited and
translated by Carolyn Johnston Pouncy, published by Cornell University
1994 ISBN 0-8014-2410-0

beatrix

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