[Sca-cooks] RE Beets and backfiles was Beets was Vol 9, Issue 13

[Martina C Grasse]

Greetings all,

Not having Rumpolt at work, I went and hunted up the German on Thomas' 
site.  It really does list 2 separate ingredients:

green salad that is small and young
AND
red beets that have been cooked, cooled, cut small and tossed over the 
salad when it is prepared.

So perhaps green leafy things topped with cut up cooked red things?

my interpretation and zwei Pfennige worth

Gwen Cat

7. Gruen Salat/ der klein vnnd jung ist/ rote Ruben klein geschnitten/ 
vnd darueber geworffen/ wenn der Salat angemacht ist/ vnnd die rote 
Ruben gesotten vnd kalt seyn. 


>Message: 1
>Date: Tue, 3 Feb 2004 10:49:22 -0800
>From: david friedman <ddfr at daviddfriedman.com>
>Subject: Re: [Sca-cooks] Beets and backfiles was Beets
>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>Message-ID: <p0601021fbc459a8f1ae9@[192.168.1.100]>
>Content-Type: text/plain; charset="us-ascii" ; format="flowed"
>
>Huette writes:
>
>>david friedman <ddfr at daviddfriedman.com>
>>wrote:
>
>...
>
>>  > >>From Marx Rumpolt, 1581:
>>>  >
>>>  >7. Green salad/ that is small and young/ red
>>>  >beets cut small/ and tossed thereover/ when
>>>  the
>>>  >salad is prepared/ and the red beets are
>>>  >cooked and cooled.
>>
>>I am of two minds over this recipe.  It does say
>>green salad.  However, the last part talks about
>>cooking and cooling the beets, which I don't
>>think has to be done with the greens.  Why cook
>>something that doesn't need cooking?d  To me,
>>this indicates the root, which does need cooking.
>
>C. Anne Wilson says "The Romans grew beet, mallow and orache for the 
>seek of their green leaves, which were boiled in pottages ...  ." Le 
>Menagier has "Take your cress and parboil it with a handful of 
>chopped beet leaves, and fry them in oil, " Al Baghdadi has cooked 
>beet leaves in Adasiya.
>
>>  >David/Cariadoc
>http://www.daviddfriedman.com/From