[Sca-cooks] Nola's pickled eggplant

Mon Jul 16 16:15:37 PDT 2012

On 7/16/12 6:47 PM, sca-cooks-request at lists.ansteorra.org wrote:
> 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.)]
>
I did that and on the 9th day I ended up with mucky water. The eggplant 
did not look like the photos at all. What went wrong?
Suey
> ====
>
> 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
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>
> ------------------------------
>
> Message: 2
> Date: Mon, 16 Jul 2012 15:24:29 -0400
> From: "Drucilla Meany-Herbert" <bookshop at charter.net>
> To: <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Mustard and Sauce Roundtable at Pennsic
> Message-ID: <003301cd6388$9ee7dcf0$dcb796d0$@charter.net>
> Content-Type: text/plain;	charset="us-ascii"
>
> Sauces and Mustards Roundtable 101. Thursday 8/2 7 pm
>
>                                                               Monday 8/6 7 pm
>
> My husband and I will be making up some small booklets with recipes that
> will be handed out in class for the attendees at Pennsic. Folks that are
> willing to share their recipes and sauces are encouraged to contact me so
> your recipe can be included in the booklet. I will be looking for folks
> willing to bring
> samples of mustards, catsup-mushroom ? or various sauces for folks to taste,
> as well as crackers, chips, bread etc.
> Having samples is not a requirement to attend of course, all who are
> interested in swapping information are invited!
>
> Gwyneth
> (The Haunted Bookshop)
>   <mailto:bookshop%40charter.net> bookshop at charter.net
>
>   
>
>
>
> ------------------------------
>
> Message: 3
> Date: Mon, 16 Jul 2012 12:41:26 -0700
> From: "Daniel Myers" <dmyers at medievalcookery.com>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Copper cookware prevents food poisoning
> Message-ID:
> 	<20120716124126.ed12dd0b5fcfab5c7acb3c004d380fe9.d2484cc06b.wbe at email04.secureserver.net>
> 	
> Content-Type: text/plain; charset="utf-8"
>
>
>> -------- Original Message --------
>> From: galefridus at optimum.net
>> Date: Mon, July 16, 2012 2:04 pm
>>
>> A study that I found in a science newsletter that I subscribe to. Now I'll have to try to find some reasonably priced copper cookware to experiment with.
>>
>> -- Galefridus
>>
>> http://www.futurity.org/health-medicine/copper-cookware-may-kill-microbes/#more-73662
>
> Note that just because copper cookware is bad for bacteria doesn't mean
> that using it would be good for people.
>
> http://en.wikipedia.org/wiki/Copper_toxicity
>
> - Doc
>
>
> ------------------------------
>
> Message: 4
> Date: Mon, 16 Jul 2012 17:26:42 -0400
> From: Sharon Palmer <ranvaig at columbus.rr.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] PIckling
> Message-ID: <p0601020dcc2a2c418fb9@[10.0.1.112]>
> Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"
>
>> 48. Ein condimentlin (A condiment). Mal k?mel 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 r?eben, 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.)]
> A couple parts of that translation seemed off, so
> I compared it with Adamson's translation, and I
> don't entirely agree with her either (the nerve
> of me!)  I'd read it as:
>
> A condiment.  Grind caraway and anise with pepper
> and with vinegar and with honey.  And make it
> yellow with saffron.  And add mustard to it.  In
> this condiment you make pickled (or salted)
> parsley (root), pears and small compost (finely
> cut cabbage?) or turnips, whatever you want.
> ---------------------
>
> Adamson translates "condiment" as sauce,
>
> cumpost as "sauerkraut",  Grimm has sauerkraut as
> one definition of Compost, but in context, I
> think this means finely shredded cabbage or
> perhaps salted cabbage.
>
> "sulze persilien, bern" as jellied meat with
> parsley berries or jellied parsley berries.
>
> Her book lists another transliteration which has
> "Piren" rather than "birn", and I think this is
> more likely to mean pears than berries, parsley
> or otherwise.
>
> The parsley is likely to mean parsley root, rather than the greens.
>
> Per Grimm, "sulze" originally meant salted or
> brined, and from there the kind of meat that gets
> salted.
>
> All in all, this sounds like the compost found in other recipes.
>
> Ranvaig
>
>
> ------------------------------
>
> Message: 5
> Date: Mon, 16 Jul 2012 15:17:09 -0700 (PDT)
> From: Honour Horne-Jaruk <jarukcomp at yahoo.com>
> To: aruvqan at gmail.com, Cooks within the SCA
> 	<sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Skirrets
> Message-ID:
> 	<1342477029.23676.YahooMailClassic at web83501.mail.sp1.yahoo.com>
> Content-Type: text/plain; charset=us-ascii
>
>
> Respected friends:
> --- On Mon, 7/16/12, Aruvqan <aruvqan at gmail.com> wrote:
>
>> On 7/16/2012 1:03 AM, Sharon Palmer
>> wrote:
>>> http://en.wikipedia.org/wiki/Sium_sisarum
>>> Sium sisarum (Skirret, Crummock) is a perennial plant
>> of the family Apiaceae sometimes grown as a root vegetable
>>> http://farmerscrub.blogspot.com/2010/05/crop-summary-skirret-sium-sisarum.html
>> Those sound interesting. I should see about getting some
>> seed and letting Phlip figure out where to put a patch of
>> them.
> Be _very_ careful with Skirrets. They are almost as unkillable as Kudzu once they become "established" - They propogate happily from root fragments, seed, runner-rootlets, even broken stem sections if conditions are just right; and in many parts of the New World, they're an invader species, crowding out native plants. I've been told they should only be grown in a pot place on concrete, and all flowers destroyed the second they form, if you live in New England.
>
> Yours in service to both the Societies of which I am a member-
> (Friend) Honour Horne-Jaruk, R.S.F.
> Alizaundre de Brebeuf, C.O.L. S.C.A.- AKA Una the wisewoman, or That Pict
>
> "If you're a normal human, the inside of your head is not a pretty
> place. Venting it unfiltered to the internet may feel therapeutic,
> but it's unlikely to end well."
> --Goedjn
>
>
>
>
>
> ------------------------------
>
> Message: 6
> Date: Mon, 16 Jul 2012 18:47:46 -0400
> From: Saint Phlip <phlip at 99main.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Copper cookware prevents food poisoning
> Message-ID:
> 	<CAA3uHKzs87yH_6a=gkwD83YnsQMHYcLsxjobDLwY4ok23t5hAw at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> Yeah, the components of verdigris can be pretty poisonous.
>
> Copper, when used in cookware, has its benefits, but there are also
> drawbacks, aside from poisoning from verdigris. It is often used to
> beat egg whites- the copper makes the meringue fluffier. And, there
> are people who swear by it for making, among other things, applesauce.
> However, there are very good reasons it is tinned, including what it
> can do to flavors. I strongly suggest you do more research, before you
> spend any amount of money on copperware.
>
>
> On Mon, Jul 16, 2012 at 3:41 PM, Daniel Myers
> <dmyers at medievalcookery.com> wrote:
>>> -------- Original Message --------
>>> From: galefridus at optimum.net
>>> Date: Mon, July 16, 2012 2:04 pm
>>>
>>> A study that I found in a science newsletter that I subscribe to. Now I'll have to try to find some reasonably priced copper cookware to experiment with.
>>>
>>> -- Galefridus
>>>
>>> http://www.futurity.org/health-medicine/copper-cookware-may-kill-microbes/#more-73662
>>
>> Note that just because copper cookware is bad for bacteria doesn't mean
>> that using it would be good for people.
>>
>> http://en.wikipedia.org/wiki/Copper_toxicity
>>
>> - Doc
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>