[Sca-cooks] Marinated cucumber/onion recipe
Ian Kusz
sprucebranch at gmail.com
Fri Jun 24 12:20:29 PDT 2011
>From my article on Stefan's Florilegium:
*Roman*
* *
- *Stewed in wine or other sauces (Apicius 4th or 5th C.
A.D.): *(trans.
Joseph Dommers Vehling, pub. domain)
*Apicius 82* Stew the peeled cucumbers either in broth or in a wine sauce;
and you will find them to be tender and not causing indigestion.
*Apicius 83* Peeled cucumbers are stewed with boiled brains, cumin and a
little honey. Add some celery seed, stock and oil, bind the gravy with eggs
sprinkle with pepper and serve.
*Apicius 84* Cucumbers, pepper, pennyroyal, honey or condensed must, broth
and vinegar; once in a while one adds silphium. [Editor's note: Silphium is
generally considered extinct, having been related to fennel, parsley and/or
wild carrot. Asafoetida is considered by some an inferior substitute for
silphium.]
- *In Salad, from The English Housewife, by Gervase Markham,
1615:* First
then to speak of sallats, there be some simple, and some compounded,
some only to furnish out the table, and some both for use and
adornation: your simple sallats are chibols peeled, washed clean, and
half of the green tops cut clean away, so served on a fruit dish; or
chives, scallions, radish roots, boiled carrots, skirrets, and turnips,
with such like served up simply; also, all young lettuce, purslane, and
divers other herbs which may be served simply without anything but a
little vinegar, sallat oil, and sugar; onions boiled, and stripped from
their rind and served up with vinegar, oil and peppar is a good simple
sallat, so is samphire, bean cods, asparagus, and cucumbers, served in
likewise with oil, vinegar, and peppar, with a world of others, too
tedious to nominate.
- *In a Pickled Salad, from The English Housewife, by Gervase
Markham, 1615:* Your preserved sallats are of two kinds, either
pickled, as are cucumbers, samphire, purslane, broom and such like, or
preserved with vinegar, as violets, primrose, cowslips, gillyflowers of
all kinds, broom flowers, and for the most part any wholesome flower
whatsoever. / Now for pickling of sallats, the are only boiled, and
then drained from the water, spread opon a table, and a good store of
salt thrown over them, then when they are thorough cold, make a pickle
with water, salt and a little vinegar, and with the same pot them up in
close earthen pots and serve them forth as occasion shall serve.
*Used in salads, Opera dell'arte del cucinare, Bartolomeo Scappi,
1570: *In order that cucumbers more easily pass the stomach eat them
with the peel rather than without. Cut the cucumber in half lengthwise
and make of them pieces moderately thin and dress them with oil,
vinegar and salt like other salads. But the custom one has learned is
to add several pieces of raw onion and the leaves or sprouts of green
basil. This is not without foundation in art, perhaps it counteracts
the natural coldness of moisture of it and makes the juice less large
and less slow. (Scappi also mentions "mixed salad" in which he says
"it is possible to add other herbs than these which have been written
by us before," so one could use this as justification for adding
cucumber to other salads.)
On Fri, Jun 24, 2011 at 9:29 AM, Amy Cooper <amy.s.cooper at gmail.com> wrote:
> I know I've had, and have seen, a recipe for marinated cucumbers and
> onions in an SCA context. But my google-fu is failing. Could someone
> help with a link, please? I'm thinking a salad like that would be just
> perfect for an A&S/Armouring/Fighting/BBQ day we're going to on
> Sunday. Plus, I *think* I have most of the ingredients in the house
> already :-)
>
> Thanks,
> Ilsebet
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
--
Ian of Oertha
More information about the Sca-cooks
mailing list