[Sca-cooks] sour cabbage - german recipe

[Huette von Ahrens]

The earliest mention of Sauerkraut is from 1607 in the book "Le Tresor di Santi" written in
1607, which describes it as being German.  There are pickled cabbage recipes that go back to
Roman times, but they aren't quite sauerkaut.  

So I would say that Sauerkraut is probably late period, but we just haven't found the recipes
yet.

Huette

--- Adele de Maisieres <ladyadele at paradise.net.nz> wrote:

> Elaine Koogler wrote:
> 
> > Yes, that's the way it's made...I remember my mother making it that 
> > way and boy was it great!
> >
> > However...do you have any documentation for this...or a period 
> > recipe?  It's kind of like my shortbread recipe.  I am as sure as I'm 
> > sitting here that the recipe I use is period..1 part sugar to 2 parts 
> > butter to 4 parts flour...how could it not be?  And there are period 
> > recipes out there that are very similar (Shropshire cakes, for one).  
> > And my recipe came from a cookbook containing a number of traditional 
> > Scottish recipes...published by the Rural Women's group in Scotland.  
> > But...I don't have an actual period recipe for it.  So, while I do 
> > periodically make it for feasts, I have to say that it is in the style 
> > of period cakes,but undocumented.
> >
> 
> I'll see if I can dig up some general references, but to the best of my 
> knowledge, there is no known surviving recipe.  But this is one of the 
> very few cases where it's so simple and so straightforward, it's likely 
> that the modern method and period methods are the same.
> 
> -- 
> Adele de Maisieres
> 
> -----------------------------
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
> ----------------------------- 
> 
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