SC - Summertime Cerulean Blue Sauce

[Philip & Susan Troy]

Hello!

You are partly correct.  
In Germany Blaubeere or Heidelbeere is blueberry, (bilberry or  wortleberry
in an English dictionary).
In Austria Blaubeere is Schwarzbeere and everybody would look at you with a
strange little smile if you say Blaubeere.
The garden varieties are usually bigger and not as tasty as the wild ones.
Brombeere and Schwarze Himbeere are blackberries or bramble (Rubus), but
there are some different sorts of them cultivated.
And I looked up what they are in modern Spain and Italian: 
(Zarza)mora sp. and mora ital. for Blackberry, Mirtillio sp. and Mirtillo
ital. for Blueberry 
I only had time tis mornig to look up the original recipie in "Medieval
Kitchen" and there they call for "moroni salvatiche".

Maybe I have the time to post the whole at the weekend.

BTW chemical  Blausäure is HCN   prussic or hydrocyanic acid.

Yours Katharina
 

> -----Original Message-----
> From:	grasse at mscd.edu [SMTP:grasse at mscd.edu]
> Sent:	23 February 1999 18:12
> To:	sca-cooks at Ansteorra.ORG
> Subject:	RE: SC - Summertime Cerulean Blue Sauce
> 
> Katharina wrote:
> 
> "There IS a certain confusion between black and blue-berries, 
> as in german speaking countries Blackberries is the literal translation
> for
> what Americans call blueberries. 
>  will have to find out what they are in spanis or italian or latin and
> post
> the info later.
> 
> Blueberries do have more pectin than blackberries and do stain all,
> including fingers, mouth and clothing a nice black-blue."
> 
> I would be curious to know which German words you are translating as 
> blackberry and or blueberry.  
> 
> The words that come to my mind as possibilities are:
> Blaubeere, also called
> Heidelbeere;
> Brombeere 
> Schwarze Himbeere
> 
> Pictures of some of the berries may be found at:
> http://www.kochen-und-geniessen.de/warenkunde/warenframe.html
> enter on the picture, then click on the first letter  (Yes, the site is in
> 
> German, but the pictures are universal.)  They also picture the sloe (look
> 
> under Schlehe) that someone suggested as a possibility.  They describe 
> color ranges, and acidity traits, but since I am no chemist I would not 
> know what to look for to explain colorchanges when exposed to air.  
> 
> I do wonder if the almond asked for might be Bitter almond... which are 
> poisonous, but still used in VERY TINY quantities as a flavoring (esp. in 
> Marzipan. ) The site lists the ingredient Glykosid Amygdalin which when 
> combined with water turns to Blausauere... (transliteration - Blue-acid?)
> 
> Could this cause or facilitate the reaction described.
> 
> Visually I would equate the Brombeere with marion/blackberries.
> The Schwarze Himbeere is a black raspberry - yummy, but smaller and less 
> acid than a Brombeere. (not pictured, they list Himbeere and mention 
> different varieties exist.)
> The pictured Heidelbeere (Heather/heath/meadow berry - my own loose 
> transliteration) looks like what I know as Blaubeere and would equate with
> 
> what Americans call blueberry.  Of course what I remember eating as a kid 
> was not as big and much more flavorful than the marblesized mealy tasting 
> things they now sell as blueberries. 
> And what I think of as Heidelbeere is the smaller, wild version of the 
> Blaubeere.
> 
> Hoping I have provided food for thought.
> 
> Gwen-Cat von Berlin
> Caerthe
> 
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