[Sca-cooks] Oat processing in the 16th century

Volker Bach carlton_bach at yahoo.de
Tue Mar 22 08:10:23 PDT 2011

'Köhm' is usually a dialect variant of 'Kümmel'. I don't know off hand what it may be, but a variety of caraway or a herb considered similar is my bet.

--- wheezul at canby.com <wheezul at canby.com> schrieb am Di, 22.3.2011:

> Von: wheezul at canby.com <wheezul at canby.com>
> Betreff: [Sca-cooks] Oat processing in the 16th century
> An: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Datum: Dienstag, 22. März, 2011 04:41 Uhr
> I'm working on sausage recipes from
> Rontzier, and an ingredient in some is
> 'haberköhm' (haberko:hm).  I am sure it is not
> 'haberkorn'.  I think the
> proper spelling is haberkamm, which seems to be an
> occupational name -
> although a German-English name dictionary defines it as an
> oatfield.  The
> ingredient is listed with other spicing ingredients for the
> sausage and
> not listed with the meats.
> It occurs to me that I know very little about oat
> processing, much less
> the period methods.  A kamm can be a comb - is this a
> way of processing
> oats?  Or can kamm relate to a cog in machine? Perhaps
> someone here can
> tell me a little more about the technology in use during
> this time period?
> Thank you,
> Katherine
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