SC - mustard recipes

[Seton1355@aol.com]

I had forgotten that possible meaning for gruene.  Thirty years of neglect
has left my German in a shambles.  Unfortunately, the local choice for favas
is dried or canned.

Because I used bock, the taste of the beer was strong.  I think the recipe
is calling for a light pilsner, as saffron seems to be used to deepen the
color.  The vinegar does temper the taste of the beer and I think a good
wine vinegar might be preferred.  A different ratio of beer to vinegar and
diluting the condiment with water might improve the flavor.

I will probably experiment with this recipe further and see if I can find
some similar modern recipes to examine the modern proportions.

Bear 


> Bear,
> 
> Just one quick note. I believe gruene can refer to fresh beans as well
> as green
> beans.
> Instead of dried beans, you might try this with fresh ones.
> 
> It does sound good, though I have to ask how strong the flavor of beer
> is in this.
> I'm one of those strange people who just really doesn't like the taste
> of beer.
> 
> Valoise
> 
> >      Having some favas and no sweetbreads, I decided to return to Das
> Buch von
> >      guter spise and recipe 31.  The favas were boiled until soft.  I
> ground 3
> >      Tablespoons of caraway seed, 1 Tablespoon of bread crumbs and a 1/4
> teaspoon
> >      of pepper together, then added 2 ounces of cider vinegar, 12 ounces
> of Amber
> >      Bock and a pinch of saffron, let the mix steep for about 1/2 an
> hour, then
> >      strained out the particles.  I then drained the beans and boiled
> them in the
> >      sauce with about a teaspoon of salt.  The result was interesting
> and might
> >      be good as a vegetarian dish at feasts.  I am of the opinion the
> first boil
> >      needs to continue until the beans are almost mushy and the second
> boil only
> >      be long enough to set the flavor in the beans, so that the beans
> don't get
> >      too dry (which was my problem with this dish).  I want to try this
> recipe
> >      with blackeyed peas.
> >
> >      Ein spise von bonen (A food of beans)
> >
> >      Siude gruene bonen, biz daz sie weich wersen. so nim denne schoen
> brot und
> >      ein wenic pfeffers.  dristunt als vils kumels mit ezzige und mit
> biere.  mal
> >      daz zu sammene und tu dar zu saffran.  und seige abe daz sode.  und
> guiz dar
> >      uf daz gemalne.  und saltz ez zu mazzen.  und laz ez erwallen in
> dem
> >      condiment und gibz hin.
> >
> >      Boil green beans (This probably refers to something like fava
> beans.  These
> >      are no string beans.  String beans are a New World food.) until
> they become
> >      soft.  So take then fine bread and a little pepper.  (Take) three
> times as
> >      much caraway seed with vinegar and with beer.  Grind that together
> and add
> >      saffron thereto.  And strain the broth and pour the color thereon
> and salt
> >      it to mass and let it boil in the condiment and give out.
> >
> >
> >
> >
> >
> >
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