[Sca-cooks] Re: Sca-cooks : Pickling

[UrthMomma at aol.com]

Sigh, another book to buy from Devra. 

On the pickling research, I am looking at brined, vinegared and fermented 
pickles as a source of long term ( one month to one year ) food preservation, 
along the lines of kimchee in the Korean penninsula or salted preserved lemons in 
North Africa and whether these methods of preservation were used on 
vegetables in which sections of Europe at what time.

On preserving meats, the Romans had salted hams figured out, and the recipe 
apparently did not change much. 

Olwen Bucklond


In a message dated 7/13/2003 11:37:50 AM US Eastern Standard Time, 
sca-cooks-request at ansteorra.org writes:

> 'The whole Body of Cookery Dissected' by William Rabisha (1661) has just 
> become available via Prospect Books at $45.  The entire first chapter is 
> pickling 
> recipes.
>    Devra (beginning to get Pennsic frenzies)
> 
>