[Sca-cooks] PIckling

[Daniel Myers]

> -------- 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