[Sca-cooks] RE: German Pickles, Sca-cooks digest, Vol 1 #996

[grasse]

Greetings

You are correct, I would interpret mal as grind.  bern sounds like berries,
the Rueben are roots.. Rote Rueben are red roots (beets) Gelbe Rueben are
yellow roots (carrots) Weisse Rueben are white roots (turnips usually)
so pick a root or 3 (grins)

on the rumpolt recipe.. I would probably suggest trying fresh horseradish root
slivers rather than the prpared stuff, the brine would become VERY cloudy from
the prepared horseradish.  (the original speicfies slivers of root.)  I have
made it with slivers of horseradish root in the brine and it adsd zip and
flavor but the brine stays beautifully clear.

As for if to make all the pickles or not...  smaller amounts of all 4 is a
nice variety thing.. but 2 or 3 might be enough too.
I think you are right on target with the 5 cucumbers for 10 tables if you do
all 4, I think 2 cabages should be plenty, on the beets.. it might be more
cost effective to go for canned beets (sliced even or whole for a different
shape and then cut into quarters) I have noticed little difference in the end
results with fresh vs canned beets.  I would bet 3-4 cans (14-16 oz) for 10
tables (enough for those who like beets and those who are curious, and not
much waste).

Hope it all turns out for you.

Gwen Cat
who wishes she were cooking turkey today.. but since that is moms perogative I
will go eat there and I roasted one for last Sunday's local Toys for Tots
tourney (and yes, using the first of 20 Turkey recipes in Rumpolt GRIN,
documented)

>--__--__--

>Message: 2
>From: lilinah at earthlink.net
>Date: Thu, 22 Nov 2001 06:00:34 -0800
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] German Pickles
>Reply-To: sca-cooks at ansteorra.org
>
>Well, in the next few days i'm going to make the pickles for the Boar
>Hunt Feast that's on Dec. 8. I had planned on four kinds: red
>cabbage, cucumber, beets, and mushrooms.
>
>But now i'm thinking maybe i should only make two of the German
>picklnes. I'm definitely making my version of Pickled Champignons -
>based on recipes by Eleanor Fettiplace and Digbie. So, i have two
>problems/questions for your perusal.
>
>FIRST QUESTION
>I'm trying to decide whether or not to eliminate one of the German
>pickles. I have two German recipes for "pickles". I have worked up
>two variations on the first, one for cucumbers, one for red cabbage.
>The second recipe is for beets with horseradish.
>
>Think i should make all four (the German pickles are not much work),
>or eliminate one, and if so, which one? I'm cooking for 80 diners, at
>10 tables. I'm serving four meat dishes.
>
>Here are the original German recipes. Comments in [square brackets] are min=
>e.
>
>Ein Buch von Guter Spise, 14th c.
>48. Ein condimentlin (A condiment)
>Mal k=FCmel und enis mit pfeffer und mit ezzige und mit honige. und
>mach ez gel mit saffran. und tu dar zu senf. in disem condimente maht
>du sulze persilien, bern und clein cumpost oder r=FCeben, waz du wilt.
>
>Translated by Alia Atlas
>Flavor [my note: or does "mal" mean "grind"?] caraway seeds and anise
>with pepper and with vinegar and with honey. And make it gold with
>saffron. And add thereto mustard. In this condiment you may make
>sulze (pickled or marinated) parsley, and small preserved fruit and
>vegetables [my note: it actually says "compost", and are "bern"
>berries?] or beets, which(ever) you want.
>
>I have worked up two variations on the first, one for cucumbers with
>mustard, one for red cabbage without mustard, each with slightly
>different spicing.
>
>Marx Rumpolt, Ein New Kochbuch, 1581
>3. (in the chapter on accompaniments to fried meat)
>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.
>
>Translated by M. Grasse:
>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.
>
>QUESTION NUMBER TWO
>
>The "Ein condimentlin" recipe calls for mustard. Is this more likely
>to be powdered mustard or a "prepared" mustard, such as Lombard
>mustard?
>
>BTW, here are the recipes i worked out for the pickles...
>
>
>* Marinated Beets with horseradish - Marx Rumpolt, Ein New Kochbuch, 1581
>
>10 large red beets, cut into medium-small chunks
>2 cups red wine
>2 cups red wine vinegar (but white or cider will do)
>several cups prepared horseradish - the kind that's just horseradish,
>vinegar, and salt
>1-1/2 TB salt
>1 tsp whole anise seed
>1 tsp whole caraway seed
>2 tsp whole coriander seed
>
>1. Cut up beets.
>2. Combine all ingredients except beets in a pot. Bring to a boil,
>then lower heat and simmer 5 minutes
>3. Add the beets and heat through.
>4. Place in non-metallic container and let stand for 24 hours.
>5. Taste and adjust seasonings.
>6. Keep in refrigerator until serving.
>
>=0C* A condiment of Cucumber - Ein Buch von Guter Spise, 14th C.
>
>3/4 tsp whole caraway seeds
>3/4 tsp whole fennel
>3/4 tsp whole dill seed
>1 tsp whole peppercorns
>2/3 cup honey
>2 cup white wine vinegar to cover, more as needed (white will do, but
>not cider)
>1/2 tsp salt
>1/4 tsp saffron
>1 tsp mustard powder
>5 cucumbers, sliced in circles
>
>1. Prepare cucumber.
>2. Mix caraway, fennel, and dill seeds with salt, pepper, vinegar,
>and honey. Then add saffron..
>3. Put in saucepan and bring to a boil, stirring until the honey
>melts into the vinegar. Remove from heat.
>4. Put cucumbers in warm marinade. Make sure there is enough marinade
>to cover. If not, make more.
>5. Let stand for at least 1 hour.
>6. Taste and adjust seasonings.
>7. Keep in refrigerator until serving.
>[NOTE: i substituted fennel seed for anise and added dill seed]
>
>
>* A condiment of Red Cabbage - Ein Buch von Guter Spise, 14th C.
>
>1 TB caraway seeds, whole
>2 tsp ground anise
>2 tsp ground pepper
>1 tsp salt
>1 quart red wine vinegar
>2 cups honey
>3 or 4 heads of Red Cabbage
>
>1. Prepare cabbage.
>2. Mix caraway seeds, aniseed, pepper, salt, honey and vinegar. Then
>add saffron.
>3. Put in saucepan and bring to a boil, stirring until the honey
>melts into the vinegar. Remove from heat.
>4. Put cabbage in warm marinade. Make sure there is enough marinade
>to cover. If not, make more.
>5. Let stand for at least 1 hour.
>6. Taste and adjust seasonings - add more vinegar if needed.
>7. Keep in refrigerator until serving.
>[NOTE: i left out the mustard from the original recipe so it would
>taste different from the cucumbers]
>
>Thanks for any ideas,
>Anahita
>whose car broke down so she won't be going to San Diego to have
>Thanksgiving with her family.
>I guess i'll just stay home and eat canned tuna...
>