[Sca-cooks] Pictures from my Illusion Feast (Olwen the Odd)
lilinah at earthlink.net
lilinah at earthlink.net
Sun Feb 22 12:24:36 PST 2004
Olwen, i used parsley *root* for my compost - hard to scrape green
leaves clean :-)
Unfortunately (among my many recent misfortunes) i cannot refer you
to my recipe. You see, the people hosting my web site had a family
emergency (their child had heart surgery) and weren't taking care of
their web hosting business (understandable), so my web site has been
down for at least 1-1/2 weeks. They're supposed to get it back up
this weekend... I was looking for a new host, but now that i've lost
all my data, i no longer have any of my graphics.
Faerisa wrote:
> >Compost of Pasternak and of Peeres - Forme of Cury:
>>See original at http://www.godecookery.com/alabama/alabam01.html#compost
>>
>>Gode Cookery translation:
>>
>>Pickled Salad. Take parsley, carrots, radishes; scrape and clean them.
>>Take white radishes & cabbages, pared and cored. Take an earthen pan with
>>clean water & set it on the fire; and put all these in. When they've
>>boiled, add pears and parboil well. Take all these things out and let cool
>>on a clean cloth. Add salt. When cooled, place in a container; add
>>vinegar, powder, and saffron, and let sit overnight. Take Greek wine &
>>honey, clarified together; take "lumbarde" mustard and whole currants, and
>>cinnamon, "powdour douce" & whole anise seed, & fennel seed. Take all
>>these things and place together in an earthen pot, and take from it when
>>you need to, and serve.
>>
>> Modern recipe:
>>
>> 2 lb. carrots, peeled and chopped into medium sized pieces
>> 3-4 pears, peeled, cored and chopped into medium sized pieces
>> 1 1/2 heads cabbage
>> 1 tsp. salt
>> 1 cup white wine vinegar
>> 1 Tbs. ground ginger
>> 1/2 Tbs. each anise seed & fennel seed
>> 1 1/2 quart white wine
>> 1/2 cup honey
>> 1/2 Tbs. mustard seed
> > 3 cinnamon sticks
And Olwen responded:
>Hi Faerisa. I have a question or two about your redaction. It seems that
>several of the items in the original recipe are absent from the redaction
>and I was wondering if you had tried the recipe adding them and didn't like
>it that way or what. Some folks just don't like the taste of parsley. In
>this case I would guess it would be the flat leaf parsley which is sweeter
>that the curly. What happened to the radishes? White (chinese) radishes
>are not bitter like the little red ones. What type of pears did you use?
>There are so many that I get confused. Why did you use mustard seed instead
>of Lombardy Mustard? No currents? Seems like they would add a nice touch.
>I could understand why not the saffron (expense, availability) but what
>about the Powder Douce? Here is one recipe from Early French Cookery
>
>3 T ground ginger
>1 and 1/2 T cinnamon
>1 t grains of paradise
>1 t ground cloves
>2 T sugar
>
>Don't mean to sound not nice, but I am just wondering. Maybe you couldn't
>get the ingredients or don't like them or have allergies.
>
>Olwen
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