SC - Period Beet Recipes (was: summer feast)

[Valoise Armstrong]

>hey all from Anne-Marie
>isnt there a German medieval recipe for beets ("ein condimente" comes to
>mind)?
>
>Oh, German Girl, are you listening? :)

Well, here's one German Girl replying for another <g>. Gwen-Kat has her
translation and redaction from Rumpolt for pickled beets on her web page.
Here it is.

Valoise

*******
	From Marx Rumpolt, Ein New Kochbuch, the chapter on accompaniments to
fried meat

3.Rote Ruben eyngemacht mit klein geschnittenen Merrettich/ Aniss/
Coriander/ und ein wenig Kuemel/ sonderlich wenn die Ruben geschnitten/
gesotten mit halb Wein und halb Essig.

My translation:

Red beets preserved with small cut horseradish/ anise/ coriander/ and a
little caraway/ special if the beets are cut/ marinated in half wine and
half vinegar.

My version:

3 cans (16 oz) small whole beets, cut into chunks
1 cup wine
1 cup vinegar
1 ½' long piece of fresh horseradish root, peeled and cut into slivers
½ t anise seed
1 t coriander seed
½ t caraway seed

Combine all ingredients except beets in a pot. Bring to a boil, simmer 5
minutes, add the beets and heat through. Place in jar or crock and let
mellow for at least 24 hours. The vinegar will preserve your beets; in
period they would have been stored in the cellar. In modern times I
would suggest the fridge or canning in a sterilized container.

Comments:

I used canned beets for the convenience and lower cost. This recipe was
very well received, it will become part of my regular repertoire.



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