SC - Preserves & Sauces - recipes wanted

[Lorix]

ChannonM at aol.com wrote:

> An example of a pickled recipe that worked well was a Roman dish using beets,
> I pickled it and just ate the last jar this summer. I served the feast 2
> years ago.

Wow, I gather it kept well!

>
>
> BTW, I will be teaching a class on using modern canning methods to preserve
> period recipes at the Cook's Symposium on Nov. 20, if anyone is interested.
>
> Here is the recipe
> Betas/Beets
> The recipe I chose to create  is based on two recipes from Apicius:
> Book III Section II-4
> Beetroot, another method, from Varro. Varro writes:” Take beetroot, rub clean
> and cook in mulsum with a little salt and oil, or boil in water and oil with
> salt; make a broth, and drink it. It is even better if a chicken has been
> cooked in it first.”
> and
> Section XI-2
> Boiled beets, another method- They are good served with a dressing of
> mustard, a little oil and vinegar.
>
> I chose to preserve the beets using a modern pickling method in order to take
> advantage of the early preparation and  availability of fresh beets at a good
> price. To make the recipe without canning, simply leave out the last step.
> Some  variation  was used in the recipe presented, for example ; honey was
> used in place of mulsum in the preserving process.

What is/was mulsum?

> Honey is one of the chief
> ingredients in mulsum according to Flower & Rosenbaum.
> Adapted Recipe
> My recipe is based on the ingredients of the Apicius recipes and the pickling
> recipes  that my grandmother used.
> 1 ½ lbs fresh beets
> 1 ½ cups white vinegar
> ½ cup water
> ½ cup honey
> 1 TB mustard seed
>
> Boil the beets until the skins begin to fall off. Rinse and remove skins.
> Chop into quarters or leave whole if small enough.
> Combine remaining ingredients and boil for 5 minutes. Add beets and heat
> through. In prepared canning jars spoon beets to shoulder of the jar, pour
> over juice to within ¼ inch of  lip and seal.
> Makes 2-3 pints

Thanks for your consideration,
Lorix

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