[Sca-cooks] Cinnamon in German cooking, esp knodeln

[David Walddon]

Great reference. 
I will try to find the original. 
Eduardo


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Nov 27, 2010, at 3:23 AM, Volker Bach wrote:

> 
> 
> --- David Walddon <david at vastrepast.com> schrieb am Fr, 26.11.2010:
> 
> 
>> Do you have any apple vinegar recipes?
>> David
> 
> Not recipes, but Hieronymus Bock, a physician, in his Teutsche Speißkammer (Strasbourg 1550) mentions that the best vinegar was made of wine, lesser varieties of pears or apples, beer, and the least desirable kind from crabapples. He describes this as very strong, but of unpleasant colour. The instruction 'take wine or vinegar' comes up relatively frequently in North German recipes and suggests that a) wine and vinegar belonged together in upper-class cooking and b) what they considered wine was not what we consider wine.
> 
> I think I saw a recipe for crabapple vinegar somwehwhere, but I can't find it now. Will keep looking. 
> 
> Incidentally, the description suggests that vinegar came in differet strengths and people cared about this kind of thing. 
> 
> YIS
> 
> Giano
> 
> 
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