SC - Going to NY

[ekoogler@chesapeake.net]

> << Does anyone have any documentation regarding ... sour krout >>
> 
> For Germany, the use of sauerkraut is well attested since the Middle
> ages. (...)
> 
> For Hungary, there is a passage in one of Rumpolt's (1581) menues for a
> banquet of the King of Hungary and Bohemia:
> "...  Ein saur Kraut gekocht mit einem geräucherten Speck/ vnd dürren
> Würsten/ vnd auch mit geräucherten Capaunen vnd Hüner"
> '... sauerkraut cooked with smoked bacon ...'
> (Rumpolt was born in Hungary.)
> 
> For Prussia, there are inventaries of the German order mentioning vats
> or barrels with "kompost", "kompostkol", "suercompist" etc. in the 15th
> century, with "sawerkrawt" in the 16th century. [1] However, the earlier
> Jeroschin chronicle says that "kol", from which sauerkraut is made, was
> unknown to the Prussians in early days ("... gesen die brudre ezzin kol,
> des di Pruzin nicht inpflagin nutzin dennoch bi den tagin", roughly '(a
> visitor) saw that the brethren were eating cabbage, which the Prussians
> themselves did not eat in those early days').
> 
> TH.
> [1] Quotes from these inventories can be found in: Brunhilde Reitz: Die
> Kultur von 'brassica oleracea' im Spiegel der deutschen Sprache [The
> culture of brassica oleracea/cabbage in the mirror of the German
> language]. Diss. Marburg. Giessen 1964.
> 

And, if you really want to go far afield, I ran across documentation some time 
ago (don't have it now, sorry!), that pickled cabbage was used to feed the 
Confucian scholars that Chin Shih Huang Ti (don't have the Pin-Yin spelling 
available here...) forced to build the Great Wall...we're talking 3rd Century, 
C.E.

Kiri


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