[Sca-cooks] Caraway

[lilinah at earthlink.net]

Lucrezia wrote:
>The Cooks Guild of Meadowmarsh Shire has very kindly donated a kilo of
>ground caraway to our Tenth Year Celebration.
>I'm unfortunately having problems finding recipes, so does anyone know any
>recipes that use caraway? Any period.
>Preferably sauces or vegetable-only dishes (the meat is already sorted -
>smoked trout and roast chicken) that are easily prepared for large numbers
>(i.e. 360), or finger food/entremets dishes that can be used in the 'nibbles
>and sweets' course?

I found period German recipes that use caraway
Ein Buch von Guter Spise, German, 14th c.
Ein Kochbuch von Sabina Welserin, German, 1553
Marx Rumpolt, Ein Neu Kochbuch, German, 1581

I also found caraway used some Near Eastern ones, such as al-Baghdadi
and the Anonymous Andalusian cookbook.

Here are some recipes i used for the German feast at Province of the
Mists Boar Hunt 2001. I was cooking for about 80 people.

ORIGINAL
Marx Rumpolt, Ein Neu Kochbuch, German, 1581

3. Rote Ruben: 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.

Marinated Beets with horseradish
makes about 1 gallon

10 large red beets, cut into medium-small chunks
2 cup red wine
2 cup red wine vinegar (white or cider will do)
1-1/2 feet of fresh horseradish root, peeled and cut into slivers
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 jar or crock and let mellow for at least 24 hours, up to
two weeks in a cool place.


ORIGINAL
Ein Buch von Guter Spise, German, 14th c.

48. Ein condimentlin. Flavor 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, or beets, which(ever) you want.


A condiment of Cucumber
makes about 1 gallon

5 cucumbers, peeled
3/4 tsp whole caraway seeds
3/4 tsp whole fennel seeds
3/4 tsp whole dill seed
1 tsp whole peppercorns
1/2 tsp salt
2/3 cup honey
2 cup white wine vinegar to cover, more as needed (white will do)
1/4 tsp saffron
1 TB powdered mustard

1. Grind caraway, fennel, and dill seeds with salt and pepper.
2. Mix in vinegar and honey.
3. Add saffron and mustard.
4. Put in a saucepan over low heat and stir until the honey melts
into the vinegar. Remove from heat.
5. Put prepared cucumbers in warm marinade and let stand for at least 1 hour.
6. Taste - adjust seasonings as needed. Keep covered in a cool place
until feast.


A condiment of Red Cabbage
made more than 1 gallon - but i managed to jam it into a one-gallon container

4 heads of Red Cabbage, cored and shredded
1 TB whole caraway seeds
2 tsp whole anise
2 tsp whole peppercorns
1 tsp salt
4 cups red wine vinegar
2 cups honey

1. Grind caraway seeds with aniseed, salt, and pepper.
2. Mix in vinegar and honey.
3. Add saffron and mustard.
4. Put in a saucepan over low heat and stir until the honey melts
into the vinegar. Remove from heat.
5. Put prepared cabbage in marinade and let stand for at least 1 hour.
6. Taste - adjust seasonings as needed. Keep covered in a cool place
until feast.

NOTE: I made the pickling liquids different, so the pickles wouldn't
taste the same.

Anahita