SC - period breakfast foods

[Michael Gunter]

Yes, what I used was "store-bought", though it was made by the Amish and sold in one
of their markets.  So it was as close to home-made and period as you could probably
get and still purchase it!

I have never made my own horseradish, but would suspect you'd do something like peel
the root, chop/grind/shred it into VERY small pieces, then age it with some kind of
liquid...my guess would be some kind of white vinegar.  (I say vinegar because I know
it can bring out the hot in things...if you add it to Chinese mustard or wasabi, it
makes them hotter than using water).

Hope my wild guesses help!

Kiri

Stefan li Rous wrote:

> Kiri commented
> > Pork brawn is great as it is cooked ahead of time, reducing the amount of work
> > you have to do onsite.  When I served it, I sent out a horseradish mustard that
> > I cut with a mixture of white wine and white wine vinegar to make a sauce.  Very
> > tasty!!!
>
> Was this a period horseradish mustard? Or one you bought at the store?
> I assume the latter, but...
>
> I have seen whole ginger root in the grocery for some time. I've used
> in meads and other items.
>
> Recently I saw whole horseradish root. How would you use this? I assume
> not in mead :-). What would you do to go from fresh horseradish root
> to horseradish sauce? Any period recipes for fresh horseradish? I don't
> remember many that use horseradish at all.
>
> --
> THLord  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 ****
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