SC - Olla podrida

[Mary Mumley]

- ----- Original Message -----
From: "Thomas Gloning" <Thomas.Gloning at germanistik.uni-giessen.de>
To: <sca-cooks at Ansteorra.ORG>
Cc: <seramacd at pa.freei.net>
Sent: Tuesday, January 11, 2000 3:04 PM
Subject: SC - Question about cassoulet and recipe / Olla podrida


> -- Why is this dish called "podrida"? There is nothing rotten in it?!

According to an English-language cookbook published in Spain, "The Cooking
of Spain" says olla podrida (p. 129):  "Literally translated as the "rotten
pot, " it might have been so-called because the ingredients were allowed to
cook to nearly a mush.  At first it was a dish of the upper classes and
might have contained chicken, beef, mutton, bacon, doves, partridge, pork
loin, sausages, beef and pork tongues, cabbages, turnips and other
vegetables.   The garbanzo (chickpea) was added early on and remains today a
standard ingredient.  In the 18th century, the potato arrived from the New
World and got thrown into the pot too.  With the accession of the Bourbons
to the Spanish throne, olla podrida disappeared from aristocratic homes and
passed on to the bourgeois and lower classes.  It was much simplified in the
process ..."

                                                            Yours in
service,

                                                            Alessandra di
Firenze
                                                            Barony of Ponte
Alto


============================================================================

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".

============================================================================