[Sca-cooks] pickled grapes
Olwen the Odd
olwentheodd at hotmail.com
Wed Oct 2 06:29:00 PDT 2002
Would you mind posting an exact (if you have it) recipe. It sounds like
something fighters would like. What kind of grapes do you use, the green or
red? Seedless I imagine. Can you leave them on the stem?
Olwen of many questions today.
>This is an 18th-century receipt, so obviously not period (this receipt
>anyways) from Hannah Glasse, The Art of Cookery made plain and easy.
>Basically you soak them in brine for a day, then put them in a solution of
>vinegar, water, and sugar, making sure the pickle covers the grapes, then
>cover it with a bladder to make an airtight seal. These lasted from 9/2/00
>to 2/11/01. I've also pickled peaches, plums, and apples, as well as
>cukes,
>onions, mushrooms, radishes, radish pods, beans, carrots, beets....
>
>
>>From: Stefan li Rous <stefan at texas.net>
>>Reply-To: sca-cooks at ansteorra.org
>>To: sca-cooks at ansteorra.org
>>Subject: [Sca-cooks] pickled grapes
>>Date: Tue, 01 Oct 2002 01:13:00 -0500
>>
>>Nancy Kiel commented:
>>>I've never tried to freeze pickles, but we do them every year at Colonial
>>>Willy's Burg without refrigeration. Pickled grapes are quite tasty, as
>>>long
>>>as you rinse them off first.
>>Pickled grapes? At first this sounds a bit wierd, but I guess it could
>>
>>well have been done. Anybody have any documentation of this being
>>done in period? It seems like rasins (dried grapes) would be much more
>>common. Are these done with whole grapes? Or maybe actually done with
>>rasins?
>>
>>--
>>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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>
>
>
>
>Nancy Kiel
>nancy_kiel at hotmail.com
>A foolish consistency is the hobgoblin of little minds. Emerson
>
>
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