[Sca-cooks] American Substitution and Translation- this is probably OT
betsy at softwareinnovation.com
Mon May 7 16:44:18 PDT 2012
I had some imported Russian Kvass at a local restaurant- it was an
interesting taste; that seemed like beer, but there were no hops(ie not
bitter) so, looked it up online; turned out it was for many years the
equivalent of soda-pop in Russia, until coke finally built some factories
there and started getting in on their market share..
Not helpful; but another factoid to use, I hope. KM
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of David Friedman
Sent: Monday, May 07, 2012 1:35 PM
To: yaini0625 at yahoo.com; Cooks within the SCA
Subject: Re: [Sca-cooks] American Substitution and Translation
Checking an English translation of Hildegard's Physica, I find several
references to rye but none to rye soup, none to fermenting it, and none to
kvass. Mostly it's being used in medical/magical contexts, to cure things.
I don't know what the collection you are referring to is, but if it's modern
I would not count on the recipes being period unless it actually quotes the
original. There's a widely circulated recipe for what claim to be
Hildegard's spice cookies that has almost nothing in common with the real
There is a reference in Hildegard to the use of hops in beer, apparently the
first such reference--is it possible that that's what your source is
On 5/7/12 7:33 AM, yaini0625 at yahoo.com wrote:
> I am unsure of the date on the actual recipe but it is in a cookbook
collection that has been modeled on the writings of Hildegard of Bingen. The
date given is 1098-1179. Her biography states that she wrote on the
connection between nature, folk remedies and the use of food to balance the
> Sent via BlackBerry by AT&T
> -----Original Message-----
> From: David Friedman<ddfr at daviddfriedman.com>
> Sender: sca-cooks-bounces at lists.ansteorra.org
> Date: Sun, 06 May 2012 21:58:49
> To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
> Reply-To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] American Substitution and Translation
> Do we actually have period recipes for it, or are you reconstructing a
> plausible guess at how they did it in period based on how it was done
> On 5/6/12 7:07 PM, Susan Lin wrote:
>> I have several recipes for kvass. I did a Balkan to Baltic feast and
>> one of the brewers made several different kvass recipes that I gave
>> her - they are fairly easy to make - just takes some time. It is a
>> lightly alcoholic beverage made in its basic form with old rye bread that
>> On Sun, May 6, 2012 at 7:39 PM, Terry Decker<t.d.decker at att.net> wrote:
>>> Hej Hej!
>>>> I have a new cookbook that have many recipes requiring quark and kvass.
>>>> What is quark called in the United States? I don't want to use
>>>> cottage cheese. Any ideas for substitutions or recipes?
>>> Try looking for "farmer's cheese," a white colored cheese made
>>> without rennet.
>>> As for kvass, the book calls it "bread soup" but I also know it
>>> as an
>>>> alcohol drink. Any ideas what this could be or use as a substitute?
>>>> Bless Bless
>>>> Aelina the Saami
>>> Unless your liquor store can get kvass from the Beaver Brewing
>>> Company of Beaver Falls, PA, try using a wheat beer. While kvass is
>>> commonly made from rye bread, it is also made from wheat bread, so a
>>> wheat beer will probably give you the closest match OTC.
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