[Sca-cooks] Sca-cooks Help with documenting pickles

[Laura C. Minnick]

At 11:09 AM 7/12/03 EDT, you wrote:
>I am probably having an attack of the stupids, but I am having trouble 
>finding early documentation of pickled foods, vegetable or dairy,  I'm
looking for 
>brined or vinegar based pickles, not sugar preserves. 
>
>For mid  and late period documentation, The English Housewife gives 
>directions for making pickled sallats, cucumbers, purslane and samphire.
The English 
>Housewife has sausage recipes, Sabina Welserin gives pickled tongue
recipes and 
>good sausage recipes, preserving veal with salt and vinegar, smoked beef, 
>smoked tongue. Le Menagier de Paris speaks of salting beef, mutton , coot,
hams, 
>bacon, beef tongue, goose, hare, eel, herring, and sausages,  but I am not 
>finding documentation of fermented pickles such as sauerkraut or cucumbers
nor 
>brined cheeses.
>
>What obvious place am I not looking ?
>
>Olwen Bucklond

Gee, where's Nanna when you need her?

Check out the Florilegium- cruise the various 'food' sections. Nanna
Rogv&&&&dottir (I'm not attempting to spell it) is from Iceland and has a
wealth of Icelandic pickled stuff that will make your toes curl. I also
seem to remember Von Guter Speise, etc (German stuff) have pickled stuff.
Check out the Florilegium fer shure- at the very least you'll get some leads.

'Lainie
___________________________________________________________________________
"Times are bad. Children no longer obey their parents, and everyone is
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