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

[Daniel Myers]

On Saturday, July 12, 2003, at 11:09 AM, UrthMomma at aol.com 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 ?

Well, the recipe for "Compost" [Curye on Inglish, Constance B. Hieatt & 
Sharon Butler (eds.)] is sort of a pickled vegetable recipe.  There are 
a bunch of related recipes from the 13th and 14th centuries.  The 
version I've done is a bunch of parboiled root vegetables, salted and 
mixed with wine, vinegar, and honey.

My version, along with the source, is online at - 
http://www.medievalcookery.com/recipes/compost.html

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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