[Sca-cooks] Sca-cooks Digest, Vol 39, Issue 29

Cat . tgrcat2001 at yahoo.com
Mon Jul 13 12:26:06 PDT 2009


Find the recipe at:
http://clem.mscd.edu/~grasse/GK_ASsp99_beet.htm

or correct it to state 
1.5" horseradish
.5 t anise seed
.5 t carraway seed

in Service
Gwen Cat (the "my" referenced in the post :-)



> 
>  From the beets-msg file:
> ======
>          From Marx Rumpolt,
> Ein New Kochbuch, the chapter on  
> accompaniments to
> fried meat
> 
> 3.Rote Ruben eyngemacht mit klein geschnittenen Merrettich/
> Aniss/
> Coriander/ und ein wenig Kuemel/ sonderlich wenn die Ruben
> geschnitten/
> gesotten mit halb Wein und halb Essig.
> 
> My translation:
> 
> 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.
> 
> My version:
> 
> 3 cans (16 oz) small whole beets, cut into chunks
> 1 cup wine
> 1 cup vinegar
> 1 *' long piece of fresh horseradish root, peeled and cut
> into slivers
> * t anise seed
> 1 t coriander seed
> * t caraway seed
> 
> Combine all ingredients except beets in a pot. Bring to a
> boil, simmer 5
> minutes, add the beets and heat through. Place in jar or
> crock and let
> mellow for at least 24 hours. The vinegar will preserve
> your beets; in
> period they would have been stored in the cellar. In modern
> times I
> would suggest the fridge or canning in a sterilized
> container.
> 
> Comments:
> 
> I used canned beets for the convenience and lower cost.
> This recipe was
> very well received, it will become part of my regular
> repertoire.
> ======
> 
> Oops. Lost the fractions because of Microsoft and it's
> preference for  
> special fraction characters. :-(
> 
> Stefan
> --------

> THLord Stefan li Rous    Barony of Bryn
> Gwlad    Kingdom of Ansteorra
>     Mark S. Harris       
>    Austin, Texas       
>   StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> 
> 


      


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