SC - Re: compost
Stefan li Rous
stefan at texas.net
Sat Feb 19 19:36:23 PST 2000
Adamantius originally replied to me:
> << Tastes about the
> same as always and hasn't made anybody sick. I'm running low, though:
> perhaps I should make another five-year supply! >>
>
> would you mind posting your recipe and the source. This sounds like fun
>
> Hauviette
Adamantius' recipe as well as Ras' and several others on this list can
be found in this file in the FOOD section of my Florilegium files.
pickled-food-msg (105K) 12/17/99 Medieval pickled food. recipes.
For mine, I used the redaction by Master Ian Damebrigge of Wychwood but
took some ideas from Adamantius' and Ras' and others redactions.
I have pasted Adamantius' message below.
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
> From: "Philip W. Troy" <troy at asan.com>
> Date: Tue, 22 Apr 1997 14:10:02 -0400
> Subject: Re: SC - SC Pickels
>
> James L. Matterer wrote:
> >
> > Well, I've been making pickled dishes an integral part of every feast
> > I've done for the past several years. The most popular seems to be
> > English-style pickled eggs (which I usually make as part of a
> > Ploughman's Lunch, with pickled onions, bread, & cheese), but one of my
> > favorites is a dish called "Compost" which contains raisins, pears,
> > cabbage, walnuts, mustard seeds, anise seeds, white radishes... all
> > pickled together in white wine and honey. Here's the original recipe
> > with my redaction:
>
> <Original recipe snipped for space>
>
> I've loved this dish for several years. I'm interested in your mention
> of walnuts above. The source you cite doesn't mention them, but the
> recipe in Le Menagier for a similar dish does mention green, immature
> nuts, probably walnuts although no specific type is mentioned. I've
> tried this with immature almonds, which I can get at Middle Eastern
> markets near me about once a year. When cooked they resemble those large
> "Italian" string beans.
>
> > The following is a modified (but just as tasty) version of the
> > medieval recipe, containing only the "pasternak" (carrots- from the
> > botanical "pastinaca"), "caboches" (cabbage), "peeres" (pears) and
> > "raisons of courace" (currants). The other medieval ingredients are
> > "rote of persel" (parsley root), "rafens" (radishes), and "rapes" (white
> > turnip).
>
> Pretty similar to what I make. One trick I've been using is to put the
> mixture into sterile canning jars. You could argue that this defeats the
> period purpose of pickling, but it does prolong the shelf life by quite
> a bit, and any unopened jars can actually be saved for the next time you
> might want them (including another event, if you're of a mind).
> Actually, if sealed jars are refrigerated, the compost will keep for
> upwards of a year with no serious diminution of quality.
>
> This is a wonderful Pennsic food and is especially good with cold meats
> or sausage.
>
> Adamantius
>
>
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