[Sca-cooks] PIckling

[David Walddon]

I am so trying the cabbage with salt, juniper berries and cumin. 
If it turns out I have my Cook's Playdate gifts for next year! 
Eduardo 


On Jul 16, 2012, at 10:53 AM, Daniel Myers wrote:

> 
> 
>> -------- Original Message --------
>> From: David Walddon <david at vastrepast.com>
>> Date: Mon, July 16, 2012 1:08 pm
>> 
>> Two for crockery! On for barrel. 
>> Any more and I see a spreadsheet starting! 
>> Eduardo 
> 
> 
> I checked and found I hadn't set up the term "pickle" in the Cookbook
> Search - it took a quick bit of work but I've corrected this.  Here are
> the recipes that now get a hit on the word "pickle":
> 
> Recipe dump for "pickle":
> 
> 
> 48. Ein condimentlin (A condiment). Mal kümel und enis mit pfeffer und
> mit ezzige und mit honige. und mach ez gel mit saffran. und tu dar zu
> senf. in disem condimente maht du sulze persilien, bern und clein
> cumpost oder rüeben, waz du wilt.
> 
> Flavor caraway seeds and anise with pepper and with vinegar and with
> honey. And make it gold with saffron. And add thereto mustard. In this
> condiment you may make sulze(pickled or marinated) parsley, and small
> preserved fruit and vegetables, or beets, which(ever) you want.
> 
> [Ein Buch von guter spise, (Germany, ca. 1345 - Alia Atlas, trans.)]
> 
> ====
> 
> 36 - To preserve Cowcumbers all the yeere. You may take a gallon of
> faire water, and a pottle of verjuyce, and a pinte of bay salt, and a
> handfull of greene Fennel or Dill: boile it a little, and when it is
> cold put it into a barrell, and then put your Cowcumbers into that
> pickle, and you shall keepe them all the yeere.
> 
> [Delights for Ladies, (England, 1609)]
> 
> ====
> 
> XI - Several kinds of game roasts to pickle. Take the game as it is
> larded / dripping'ed and well fried, let it go cold. Thereafter take as
> much vinegar as can cover the same game, and also honey that is cleared,
> scummed and well cleaned. Put as much of the same honey in the vinegar
> as you want it to be sweet. In the same manner put in half-crushed
> pepper, whole cloves and nutmeg flowers crushed between the hands. Let
> it seethe well together half an hour. Thereafter pass the same decoction
> through a hair sieve or clean cloth. Take some of the same herbs with
> thyme, marjoram, half-crushed pepper and sprinkle in the bottom of the
> vessel the Vildbrand shall be put into. And then a layer of the roast,
> then the herbs again, and then another layer of which you have any left,
> and then put the decoction over it. Keep it well and cover it with a
> clean cloth. When you want to use the roast then don't pick it up with
> bare hands, but with a fork or fork so that what remains isn't spoiled
> and ruined. When you want to put the roast on the table then pour the
> same sauce over it, as muhc as is needed.
> 
> [Koge Bog, (Denmark, 1616 - Martin Forest, trans.)]
> 
> ====
> 
> XIII - To pickle lamprey, skate, eel and other fresh fish. Take the
> fresh fish when it is well cleaned. Cut it into small pieces a finger
> long. Sprinkle with salt, dip it lightly in wheat flour, fry it brown in
> butter or olive oil and let cool. Then take thyme, marjoram,
> half-crushed pepper and nutmeg flowers. Sprinkle them on the bottom of
> where you want to keep the fish. Then put in a layer of fish and then on
> continue. Then pour the cold vinegar over it and cover with a lid of
> slight weight. Don't put your hands into it, but use a spoon so that the
> vinegar isn't spoiled.
> 
> [Koge Bog, (Denmark, 1616 - Martin Forest, trans.)]
> 
> ====
> 
> XIV - Brine to seethe which can be used for meat or fish all through the
> year. Take all kinds of brines whatever it has been on fish or meat and
> however old or off it is. Is there any unmelted salt in it then beat it
> well with clean water so that it is strong and can carry an egg.
> Thereafter seethe the same brine together so that it is brought well to
> the boil a few times and becomes well this way. In hte mean time scum
> off the worst uncleanness from it. The which scum shall be taken up in a
> basket and a clean cloth over it so that the clean pickle can leak
> through. Then tie a clean piece of linen or cloth over a barrel and
> sieve the brine through it. Let it sit therein and use it as you need it
> as you see fit. Towards Easter all the meat that was killed after
> Michaelmas should be taken out of the brine it is in, and be cleaned
> (however that brine is also seethed as previously described) and put
> into a clean barrel and the brine that was made this way shall be poured
> over it. The which brine will keep the meat right through the summer
> without spoiling. If one is caused in the snake's month [july] or in
> summer to kill an animal and wanted to keep the meat then rub the same
> meat well with bay salt and let it lie for 24 hours and hten pour the
> same brine thereover so that the meat is covered by it, and it will be
> undamaged in all ways. Concerning lamb's meat, fresh fish or other such
> food that one intends soon to consume, it is not necessary to rub it
> with bay salt, but only to put in the aforementioned brine.
> 
> [Koge Bog, (Denmark, 1616 - Martin Forest, trans.)]
> 
> ====
> 
> XIX - Rolled [callune] to cook / and pickle. First of all one shall
> rinse and clean the [vommen] [the big stomach] of the ox, and then cut
> it into big pieces so that the fat can be divided as much ot each piece.
> Where something is found [maurt] then a piece of the great intestine
> should be [fleckes] and put on it. Sprinkle Luneburg salt thinly
> thereover with crushed cloves, ginger powder, cinnamon, pepper and
> crushed dried thyme. Then roll together and fold in on all sides so that
> the outermost side is folded up together, and then sew it together with
> strong thread. Next the liquid like a [kallun] is seethed, thereafter
> placed on a board. Over it a board with a weight overnight so that the
> juice can be pressed out. Then a container is cleaned and on the bottom
> first placed dry thyme, next a layer of the same rolled [kallun] then a
> layer of thyme, then [kallun] etc. Thereon is poured an alegar made with
> a brine so that for six pots of vinegar one pot of boiled brine. Then
> put a weight on that can hold the [kallun] under the mixed vinegar. In
> the same way you can pickle head meat, nuzzles, ox feet and other such
> things that can be kept the whole year.
> 
> [Koge Bog, (Denmark, 1616 - Martin Forest, trans.)]
> 
> ====
> 
> XXXIX - Long white cabbage can be used either by itself or to fresh
> brown bread, pork, goose meat etc. If you have brown bread broth that is
> best. But otherwise, when the cabbage is first boiled up in water you
> pour it off and take brown bread broth or if you don't have it let some
> of the water stay on the cabbage and add to it buytter. If the cabbage
> is pickled you can add vinegar and Danish cumin.
> 
> [Koge Bog, (Denmark, 1616 - Martin Forest, trans.)]
> 
> ====
> 
> XLV - To pickle cabbage. Chop it finely, sprinkle it well each layer by
> itself in a container or barrel. Between each layer sprinkle salt, cumin
> and juniper berries and put a good weight on him, iiij. or v days.
> Thereafter pour vinegar over it.
> 
> [Koge Bog, (Denmark, 1616 - Martin Forest, trans.)]
> 
> ====
> 
> For Pykulle. Take droppyng of capone rostyd wele With wyne and mustarde,
> as have þou cele, With onyons smalle schrad and sothun in grece, Meng
> alle in fere and forthe hit messe.
> 
> [Liber cure cocorum, (England, 1430)]
> 
> ====
> 
> 120. for Pickled Eggplants. You will take small eggplants, and make four
> quarters as if for casting them in a pot, and cast them in water and
> salt in something which should be of earthenware and not of iron; and
> let them be there until the third day; and empty out that water and cast
> in other water and salt, and let them be [in it] another three days; and
> empty out this water and cast them into clear water for another three
> days, and after the three days have passed, cast them to cook, covered
> with vine leaves; and cast into them a handful of cumin and cook them
> [until they are] well-cooked; and cast them in a basket, and cover them
> with cloth; and when all of the vapor has gone, put them on a board to
> chill; and grind cloves, and cinnamon, and ginger. When it is very
> well-ground, cast it in, as they cast salt on the eggplants for the pot;
> and place them in a jar until it is full; and for a hundred eggplants,
> take two pounds of honey, and cast very strong vinegar on them, and give
> it a boil; and then set it to cool in something of earthenware, and not
> of iron; and when it is cold, cast it on top of the eggplants until they
> are covered; and put a lid on them, and keep them for a whole year.
> 
> [Libre del Coch, (Spain, 1520 - Robin Carroll-Mann, trans.)]
> 
> ====
> 
> XXI - Compost (pickle) good and perfect. If you want to make good
> compost, take sumac or currants and aniseed and fennel and coriander and
> tear in a little ginger and vinegar and mix every thing together and add
> enough saffron, then take turnip or pears and herbs and stamp gently,
> and put it to boil a little, then pour that relish over (the dish).
> 
> [Libro di cucina / Libro per cuoco, (Italy, 14th/15th c. - Louise
> Smithson, trans.)]
> 
> ====
> 
> To keepe greene Cucumbers all the yeere. CUt sixe Cucumbers in pieces,
> boile them in Spring-water, Sugar, and Oyll, a walme or two. Take them
> vp and let your pickle stand vntil it be cold.
> 
> [A NEVV BOOKE of Cookerie, (England, 1615)]
> 
> ====
> 
> To boyle a Capon with Oysters, and pickled Lemmons. BOyle the Capon
> halfe enough, with faire water and Salt: then straine some of the broth
> into a quart of Rennish wine: then put in a few sweet Hearbes, minst
> with a pickled Lemon, or Orenge, put all into the Pipkin, and let them
> boile together. Then take the Oysters, pick and beard them, and parboyle
> them: then put them out of the broth into a Cullinder, and then put them
> into the Pipkin. Then take a few Razins of the Sunne, and if you loue
> the iuyce of an Onyon, first boyle some Onyons by themselues, and
> straine them, and then put them into the Pipkin, and serue it in with
> what garnish you haue.
> 
> [A NEVV BOOKE of Cookerie, (England, 1615)]
> 
> ====
> 
> Pikkyll pour le Mallard. Take oynons, and hewe hem small, and fry hem in
> fressh grece, and caste hem into a potte, And fressh broth of beef,
> Wyne, and powder of peper, canel, and dropping of the mallard/ And lete
> hem boile togidur awhile; And take hit fro the fyre, and caste thereto
> mustard a litul, And pouder of ginger, And lete hit boile no more, and
> salt hit, And serue it forthe with the Mallard.
> 
> [Two Fifteenth-Century Cookery-Books, (England, 1430)]
> 
> 
> - Doc
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