[Sca-cooks] Sca-cooks Digest, Vol 5, Issue 67/ Himmel und Erde

[Marcus Loidolt]

  Benedicte alles,
  Himmel und Erde as I know it....from a pre publication manuscript of a friend of mine from monastery days...'Gottes Lieb fur Mann' God' s love for man, a thousand years of monastic cooking, from Einsedeln. Einsedeln is a Swiss Benedictine monastery founded in the year 935.
  www.kloster-einsiedeln.sh/
   
  Himmel und Erde is Cabbage, Apples and Onions fried/sauteed' in butter with salt and pepper. Often served with goose or pork, but also with other meats and on fast days without butter and just using olive oil.
   
  I remember it being served even over here in American monasteries who trace their descent from Eisiedeln and Bavarian/Austrian communities.
   
  Johann von Metten
   
   
  
10. Re: Himmel und Erde (was Re: Bourbelier of Wild Pig) (Saint Phlip)


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Message: 10
Date: Sun, 17 Sep 2006 07:28:39 -0400
From: "Saint Phlip" 

Subject: Re: [Sca-cooks] Himmel und Erde (was Re: Bourbelier of Wild
Pig)
To: "Cooks within the SCA" 
Message-ID:
<30aedccb0609170428n6942a9abjc45cfb1bf336e024 at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

On 9/17/06, ranvaig at columbus.rr.com wrote:
> >
> >
> >Side dish, btw, was something M calls "Heaven and Earth", which is red
> >cabbage cooked to just tender with apples.
> >
> Red cabbage and apples is great, but I thought Himmel und Erde
> (Heaven and Earth) was Potatoes and Apples. Potatoes being earth
> apples, so tree apples would be the heaven apples.
> http://www.germanfoods.org/consumer/AppleRecipesandProducts.cfm#HimmelundErde

I don't know- sounds reasonable to me ;-) I'd never heard of it
before. Might just be one of those things like "John
Marzetti/goulash", or "Shepherd's Pie/Hamburger Pie" where the
ingredients vary according to the Cook's perception of a kewl name ;-)

-- 
Saint Phlip




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