[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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