SC - SC German Herbs, Spices, and Ingredients (long)
Maryann Olson
maryann.olson at csun.edu
Thu Feb 18 19:38:59 PST 1999
At 05:15 PM 2/17/99 -0800, Elizabeth/Betty Cook wrote:
>Gertraud (Maryann Olson) asks:
>...
>>2) I am wondering what herbs and spices would have been used by different
>>personas in a meat pie for instance, that would tell others that they were
>>English, or German, or Italian, or whatever. Being a German persona, I want
>>to be able to make something that is truly "German." However, if I were to
>>choose to do "Italian," I would want to be true to that culture.
>
>French and English upper-class tend to be very similar, at least around
>14th-15th c. or so; given the history, that isn't surprising. Italian of
>the same period, judging by Platina, is similar but has some noticable
>differences; for example, he likes the combination mint-marjoram-parsley
>which I don't remember seeing in the English/French cuisine. I don't know
>German well enough to comment, but I expect other people on this list do.
>
>Elizabeth/Betty Cook
>
Greetings, unto thee, Elizabeth, and blessings upon thee for thy kind words
and encouragement. I went home and pulled together my very rough notes from
Guter Spise and Sabrina Welserin, as well as a modern cookbook. What
follows is very rough and has not been double-checked. Please forgive me
for any errors -- and, please, anyone who finds errors, be sure to tell me
what they are so I can correct them.
German Herbs, Spices, and Ingredients
1345-
Name 1354 1553 Modern Notes
Noted: Food is rarely
highly seasoned in
Germany. (Ref. 1, p. xxii)
Almonds X X X
Almond Milk X X X
Sweet Almond Oil X
Anise X X X
Apples X X X
Basil Used in Bavaria; however,
pepper is not used when
basil is.(1)
Bay Leaves X
Borage X
Caraway X X
Caraway Seeds X X
Cardamom X
Carrots X X
Chard X
Cheese X
Parmesan X
Cherries X X X
Sour & Sweet X X X
Cinnamon X X
Cloves X X X
Cornflowers X
Costmary X
Datesd
X
Dill X
Eggs X X
Elacampine X
Elderflowers X
Figs X
Fresh Herbs X
Galingale X
Garlic X Used sparingly, mainly in the
eastern regions. The rest of
Germany may use it with mutton
and lamb and in sausages and
salamis. (1)
Ginger X
Ginger Root X X X
Grapes X X X
Grape Leaves X
Ground Ivy X
Hops X
Hyssop X
Juniper Berries X Used in Swabia; otherwise
used in game dishes all
over Germany (1)
Kohlrabi X
Lavender X
Leeks X X
Lemons X X
Lettuce X
Limes X X
Preserved Limes X
Lovage X
Mace X X X
Marjoram X Mainly in Bavaria (1)
Mint X X
Mushrooms -
Chanterelle X
Mustard X X X
Nettles X
Nutmeg X X
Onions X X
Oranges Bitter X
Orange Peel X
Paprika X Used in Bavaria and Prussia (1)
Parsley X X X
Pears/Preserves X X X
Peas X X
Pennyroyal X
Pepper X X Pepper is used with
restraint. White pepper
is preferred because it
is milder. (1)
Peppercorns X
Plums X X X
Quinces X X
Raisins/
Currants X X X
Rosemary X Used with lamb and mutton
almost exclusively (1)
Saffron X X
Sage X X X
Salt X X
Savory X
Shallots X
Spinach X
Strawberries X X
Tansy X
Tarragon X
Tartar X
Thyme Used mostly in Bavaria
and East Germany (1)
Tragacanth X
Pot Vegetables Carrot, parsley root, parsnip,
Root Vegetables leek, celeriac, onion,
sometimes white turnip
Turnip is root vegetable most
often eliminated, because
it is too strong. (1)
Soup Greens Parsley, celery leaves,
with dill added after
cooking is finished (1)
Capon X
Chicken X X X
w/out bacon X
Goose X X X
Goose blood X
Goose feet X
Goose wings X
Goose stomach X
Goose neck X
Goose liver X
Quail X
Small Birds X
Small wild Birds X
Bacon X X X
Beef X X
Beef Marrow X
Boar's Head X
Calf Liver X X X
Hare X X
Hare Blood X
Lamb X X X
Lamb liver X X
Lamb caul X X
Pork X X X
Pork liver X X X
Pork lungs X X
Veal X X
Venison/Deer X X X
Wild Game X X
Tongue X X
Brain X X X
Kidney Suet X
Bream X
Carp X
Cod/Dried X
Crayfish X
Eel X X
Fish X X X
Lamprey X
Oysters X
Pike X X
Selbingen X
Trout X
Fats Pork lard, bacon, butter.
In northern Germany and
Swabia, rendered chicken,
goose, and duck fats are
also used. (1)
Olive Oil X Seldom used; considered exotic (1)
Butter X X
Cream X X
Milk X X
Goat Milk X
Honey X X
Sugar X X X
Rose Sugar X
Rose Water X X X
Wine X X
Verjuice X
Vinegar Unless otherwise stated,
white vinegar is used. (1)
Millet Groats X
Flour X X
Rye Flour X X
Bread Crumbs X X
Semmel X X
Rye Bread X X
Rice X X X
Ashes X
Caustic Lime X
Hartshorn X
Isinglass X
1345-1354: Daz Buoch von Guter Spise, the Household Manual of Michael de
Leone, proto-notary to the Archbishop of Wuerzburg, translated by Alia Atlas
1553: Sabrina Welserin (also translated on-line by Alia Atlas, I think, but
I can't find confirmation in my copy)
(1) Mimi Sheraton, The German Cookbook, "The German Kitchen"
Compiling this table made me aware of how rough the work is and in need of
being double-checked.
Gertraud
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list