beets-msg – 2/8/08
Period beet roots and beet greens. Recipes.
NOTE: See also the files: vegetables-msg, greens-msg, sugar-msg, root-veg-msg, salads-msg, cabbages-msg, root-veg-msg.
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Date: Mon, 20 Oct 1997 10:31:59 -0400 (EDT)
From: "Christina M. Krupp" <ckrupp at zoo.uvm.edu>
Subject: SC - Re: Pickled egg recipes -- BEETS?
I've been observing this flurry of pickled-egg recipes with interest. Most
of the recipes offered recently include beet root or beet juice.
My understanding is that beet greens were eaten in period, but the root of
the period beet was an unremarkable thing. The glorious ruby root that we
are all familiar with, and the sugar-beet root which is a different
variant, were post-period developments.
Beet juice makes an excellent food-coloring agent, giving shades of dark
red that are unavailable from other natural sources. If beets were
available in the Middle Ages, wouldn't we see beet juice listed among
other medieval food colorings such as saunders, saffron, and parlsey
juice? It seems notable in its absence.
I am very fond of cooked beet-roots and I'd love to be able to use them at
feasts with a clear conscience. Can anybody offer evidence of their use in
medieval recipes?
- -- Marieke
Date: Mon, 20 Oct 1997 17:52:37 -0400
From: John and Barbara Enloe <jbenloe at mindspring.com>
Subject: Re: SC - Re: Pickled egg recipes -- BEETS?
I think that the sugar beet is actually period. There is a European Castle
that I saw on A&E that was from the 1400's that has sugar beets as part of
the Device of the owners, a baron something or other. I will try to find
the particulars.
Lord Jonathus Fitche d'Abercrombie
Date: Mon, 1 Dec 1997 21:09:42 -0500
From: dangilsp at intrepid.net (Dan Gillespie)
Subject: SC - beets
Elizabeth wrote: "(Did people eat beetroot?).
As far as I can tell, no. Every time I find a reference to beets, it seems
to mean greens. Maybe beetroot got developed into something big enough to
be useful after our period?"
There is a mention of both white & red, or Roman beets, clearly as a root
vegetable in the 1633 edition of Gerard's Herbal; he says they're boiled &
eaten with oil, vinegar & pepper. I haven't had a chance to look at the
earlier 1598 edition to see if this entry was included there as well. His
description makes it sound like eating beet roots was not yet a strongly
established practice at the time the information was published. They are
likely very late period at best.
Hope this helps,
Antoine de Bayonne
Dan Gillespie
dangilsp at intrepid.net
Dan_Gillespie at usgs.gov
Martinsburg, West Virginia, USA
Date: Tue, 2 Dec 1997 18:04:33 -0500 (EST)
From: LrdRas at aol.com
Subject: Re: SC - beets
<< There is a mention of both white & red, or Roman beets, clearly as a root
vegetable in the 1633 edition of Gerard's Herbal; he says they're boiled &
eaten with oil, vinegar & pepper. >>
Does he SPECIFICALLY mention bulbs or roots? Swiss Chard is the much older
form of beets dating back to pre-Roman times. It comes in a white stalked and
a red stalked variety. And, surprisingly, bears the exact same scientific
name as bulbous beets.
I have always used chard when beets are called for in early recipes and was
under the impression that these are what is meant by the word "betas". If the
use of bulbous beets before 1500 can be documented as consumed by humans, it
would be great. I would then have several redactions that I could rework and
a source for another relatively inexpensive vegetable.
Ras
Date: Tue, 02 Dec 1997 18:52:28 EST
From: melc2newton at juno.com (Michael P Newton)
Subject: Re: SC - beets
>Elizabeth wrote: "(Did people eat beetroot?).
According to _Medieval English Gardens_ byn Teresa McLean (one of my
current library books, you all need to check this one out - its got lots
of stuff on who grew what for what reason. it is however a very bad spoon
tease! ANYWAYS) In the chapter on the vegatable patch, McLean states that
most vegatables were grown for the 'porray' pot and mostly the leaves
were used. In fact, she states that root vegetables weren't grown unless
its leaves were useful in the pot as well. The one root she claims was
popular was the radish - all of the others were just to bland!
Lady Beatrix
(wondering now just how period borsht really is?)
Date: Wed, 3 Dec 1997 11:51:56 -0500 (EST)
From: DianaFiona at aol.com
Subject: Re: SC - beets
<<
Does he SPECIFICALLY mention bulbs or roots? Swiss Chard is the much older
form of beets dating back to pre-Roman times. It comes in a white stalked and
a red stalked variety. And, surprisingly, bears the exact same scientific
name as bulbous beets.
>>
Yes, he does! Both red roots and perhaps white, but the quote that you
were replying to seems to refer to the leaves to me, since after suggesting
serving the boiled red beets with oil, vinegar, and pepper as a salad, he
says:
"....but what might be made of the red and beautifull root (which is to
be preferred before the leaves, as well in beautie as in goodnesse) I refer
unto the curious and cunning cooke, who no doubt when hee had the view
thereof, and is assured that it is both good and wholesome, will make thereof
many and divers dishes, both faire and good."
He also says, if I understand him right, that this red variety was given
to him from "beyond the seas" by a merchant, and that it grew for him in 1596
to a height of 8 cubits.(!!! Isn't a cubit about 18 inches? That's HUGE!)
That it sounds like the red beets were not common in England at the time,
although if we could discover where the seeds Gerard was given came from we
could reasonably assume that they were used in that country. However, when
discussing the white beets, he doesn't specifically say that the roots were
eaten, but refers to them as "thicke, hard and great.", which sounds to me
like they might be large enough to eat. So it might be possible that the
*white* roots were consumed in England--they seemed to eat just about
anything else that wasn't posionous! ;-)
Ldy Diana, who also wants to find documentation for a veggie she really
likes!
Date: Tue, 11 Aug 1998 08:01:05 EDT
From: Balano1 at aol.com
Subject: Re: SC - beets & cabbage (= polish borsch)
As far as I know, Borsch is Russian-Polish in nature. Quite yummy though!
Have 2 recipes:
Simple Borsch
Wash, peel and coarsely grate 8 young beets. Simmer the beets in 4 cups water
for 20 minutes or until they are tender. Stir in the juice of 1 lemon and add
sugar, salt, and pepper to taste. Continue to cook for 5 minutes longer and
either strain and remove the beets or process them in (for a more textured
borsch). Chill and serve with a dollop od sour cream.
Polish Borsch
Simmer 2 quarts good beef bouillion with 1 large onion, chopped, for 2 hours.
Strain the stock and remove any fat. Wash, chop and soak in hot water, 4
large dried mushrooms, add them to the hot soup and boil for 15 minutes.
Toss 1 teaspoon sugar with 3 cups grated beets, 1 cup diced carrots, 1
teaspoon chopped parsley, and 2 cups shredded cabbage. Let stand until the
sugar is dissolved. Add the mixture to the soup and continue to cook for 15
to 20 minutes, until the vegetables are tender. Strain out (or process in)
the vegetables and add 1 cup sour cream and 1 teaspoon lemon juice to the
soup. Reheat without boiling and add salt if needed. Serve with a mealy,
fresh boiled potato in each soup plate.
- - Sister Mary Endoline
Date: Tue, 11 Aug 1998 14:02:15 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - beets & cabbage
Gerard (1633 ed. of the 1597 work) writes of beets in his Herball, pages
318-319: "Beta alba. White Beets....the white Beete is a cold and moist
pot-herbe...Being eaten when it is boyled, it quickly descendeth...
especially being taken with the broth wherein it is sodden...
Beta rubra, Beta rubra Romana. Red Beets, Red Roman Beets.
...The great and beautiful Beet last described may be vsed in winter for a
salad herbe, with vinegar, oyle, and salt, and is not onely pleasant to the
taste, but also delightfull to the eye.
The greater red Beet or Roman Beet, boyled and eaten with oyle, vineger and
pepper, is a most excellent and delicate sallad: but what might be made of
the red and beautifull root (which is to be preferred before the leaues, as
well in beauty as in goodnesse) I refer vnto the curious and cunning cooke,
who no doubt when he hath had the view thereof, and is assured that it is
both good and wholesome, will make thereof many and diuers dishes, both
faire and good."
His illustration of the Red Roman Beet shows a plant with a skinny taproot.
That bit about "who no doubt when he hath had the view thereof, and is
assured that it is both good and wholesome, will make thereof many and
diuers dishes, both faire and good" suggests that the red beet was not well
known in England at that time.
Waverly Root, in his book "Food", p. 30, says that early Romans ate only
the greens, but by the beginning of the Christian era they were eating the
leaves & roots. He says root beet appears in Charlemagne's garden list, but
that the root beet had to be re-introduced into Renaissance France.
Parkinson, "Paradisi in Sole...", p. 490, says "The great red Beete that
Master Lete a Merchant of London gaue vnto Master Gerard, as he setteth it
downe in his Herball, seemeth to bee the red kind of the last remembred
Beete [Red Roman Beet], whose great ribbes as he saith, are as great as the
middle ribbe of the Cabbage leafe, and as good to bee eaten, whose stalke
rose with him to the height of eight cubits, and bore plenty of seede...
The roote of the common red Beete with some, but more especially the Romane
red Beete, is of much vse among Cookes to trimme or set out their dishes of
meate, being cut out into diuers formes and fashions, and is grown of late
dayes into a great custome of seruice, both for fish and flesh.
The rootes of the Romane red Beete being boyled, are eaten of diuers while
they are hot with a little oyle and vinegar, and is accounted a delicate
sallet for the winter; and being cold they are so vsed and eaten likewise."
(Note: The beet grown in Gerard's garden must have caused quite a
sensation at the time. 8 cubits tall! What's the tallest beet you've ever
grown?)
<snip> is borscht appropriate for 12th c ireland?
<snip>
>===
> Conchobar Mac Muirchertaig
Based on the above, my guess is 'no'.
Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Date: Tue, 11 Aug 1998 17:15:16 EDT
From: melc2newton at juno.com
Subject: Re: SC - beets & cabbage
Here is the Ukrainian Borsch I used at my Russian inn last winter (no, it
has no documentation to it, sorry :(
Pisnyi Borsch
2 lbs. beets
1 carrot
1 parsnip
1 turnip
2 celery ribs
2 medium onions
1 bay leaf
3-4 peppercorns
3 dried boletus or 1\2 chopped mushrooms
Liquid from mushrooms (optional)
1 teaspoon sour salt
2 teaspoons salt
1 teaspoon ground pepper or to taste
2 teaspoons fresh chopped dill
Soak boletus overnight. Cook in a little water until tender. Cool,
reserve liquid, and chop fine. Scrub beets and cut into quarters. Cover
with water and cook over low heat until tender, about 1 to 2 hours. Cool,
pour off and reserve liquid. Slip off peels. This may be done a day in
advance. Peel and cut up the other vegetables, Add bay leaf, peppercorns,
and mushrooms to vegetables, with enough water to cover and cook in a
large non-aluminum pot over low heat until tender. Strain beets liquid
into vegetables. Shred beets in a processor or on a medium frater, and
add.Simmer for ten minutes, and strain into a large pot. To keep broth
clear, do not press vegetables. Add sour salt , mushroom liquid, pepper
and salt. Bring to a gentle boil, then turn heat on low. Taste, the
flavor should be tart mellow, and full. For more tartness, add fresh
lemon juice or sour salt. Keeps well in refrigerator. Reheat gently; do
not overcook, or the color will turn brown.
To serve pour over 3-4 small potato dumpling (to which if you want the
recipe, I'll dig the book out of the public library) in soup plates, and
garnish with chopped dill.
The reason I didn't copy the dumpling recipe is that I was going to serve
it in cups so people could walk around without spilling any.
It may be more complicated than the other recipes you've gotten, but the
taste is unbelievably good!
Beatrix
Date: Fri, 11 Sep 1998 10:30:19 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - Spinach Tarte from Menagier-Recipe to follow later
At 11:25 AM -0400 9/11/98, Nick Sasso wrote:
>I do apologize for sucha 'spoon-teaseism'. I will, with much haste post
>said recipe for all. I am at work, and may not have access until later in
>the weekend, but it will be pposted in its original and redacted entirety.
While you're waiting, here's our redaction (and the original) from the
Miscellany:
- --
Spinach Tart
Goodman p. 278/23 -"A Tart" (GOOD)
To make a tart, take four handfuls of beet leaves, two handfuls of parsley,
a handful of chervil, a sprig of fennel and two handful of spinach, and
pick them over and wash them in cold water, then cut them up very small;
then bray with two sorts of cheese, to wit a hard and a medium, and then
add eggs thereto, yolks and whites, and bray them in the cheese; then put
the herbs into the mortar and bray all together and also put therein some
fine powder. Or instead of this have ready brayed in the mortar two heads
of ginger and onto this bray your cheese, eggs and herbs and then cast old
cheese scraped or grated onto the herbs and take it to the oven and then
have your tart made and eat it hot.
1/3 lb spinach and/or beet greens, chopped 2 T dried or 1/4 c fresh
chervil 1/2 t ginger
1/2 cup fresh parsley, chopped 5 eggs 1/2 t salt
1 or 2 leaves fresh fennel, or 6 oz mozzarella cheese 9" pie crust
1 t fennel seed, ground in a mortar 6 oz cheddar
Chop or grate greens and cheese and mix filling in a bowl. Make pie crust
and bake at 400° for about 10 minutes. Put filling in crust and bake about
40 minutes at 350°. We usually substitute spinach for beet leaves, dried
chervil for fresh, and fennel seed for fresh fennel leaves because of
availability.
David/Cariadoc
Date: Fri, 11 Sep 1998 14:27:57 +0000
From: Erin Kenny <Erin.Kenny at sofkin.ca>
Subject: Re: SC - Spinach Tarte from Menagier-
Cariadoc wrote:
> While you're waiting, here's our redaction (and the original) from the
> Miscellany:
> --
> Spinach Tart
> Goodman p. 278/23 -"A Tart" (GOOD)
<snip>
> We usually substitute spinach for beet leaves, dried
> chervil for fresh, and fennel seed for fresh fennel leaves because of
> availability.
GO FOR THE BEET GREENS!!! (not a criticism -- I understand the
difficulties in procuring them) Beet greens have a much milder
flavour than spinach, and usually you can get them for a song at a
market (I have yet to pay for any of mine -- the farmers just ask if
I have any rabbits and then scratch their heads).
Claricia
not a great spinach fan
Date: Fri, 11 Sep 1998 21:58:55 EDT
From: LrdRas at aol.com
Subject: SC - Beets- A recipe
Erin.Kenny at sofkin.ca writes:
<< GO FOR THE BEET GREENS!!! (not a criticism -- I understand the
difficulties in procuring them) Beet greens have a much milder
flavor than spinach, >>
Agreed. However, I use Swiss chard in this recipe. Swiss chard has the same
scientific name as beets and is in fact a bulbless beet. Swiss chard is
readily available at most supermarkets year around. It is easily grown in the
home garden. The stalks can be used in any recipe that calls for asparagus.
It also has the amazing property of not going all mushy when you can it.
(<sigh> 15 quarts today and twice that many to can on Sunday)!
Since there is some confusion about the exact time beets with bulbs were
introduced in period, I almost always use Swiss chard when redacting most of
the beet recipes from period cookery manuals. They are one of my favorite
foods. :-)
Betes (A Recipe for Swiss Chard)
(Period-like)
Copyright L. J. Spencer, Jr.
2 pounds Swiss Chard
1/2 cup liquid (your choice of water, beef or chicken broth)
1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground cubebs
A pinch of ground ginger
2 strips bacon, fried crisp
Red wine, Cider or balsamic vinegar
Cut stalks of chard into 1 inch pieces. Slice chard leaves into 1 inch wide
strips crosswise.
Bring liquid to a boil in a medium saucepan. Drop Swiss chard stalks and
leaves into boiling liquid. Add salt, sugar, cubebs and ginger. Cover.
Reduce heat to a simmer. Continue cooking for 15 mins. Remove from heat and
drain.
Place chard on a serving dish. Sprinkle with bacon then sprinkle a small
amount of vinegar over the top. Serves 4.
Ras
Date: Mon, 14 Sep 1998 13:08:02 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - Spinach Tarte from Menagier-
Cariadoc sent our version of Menagier's spinach and other greens tart,
including the comment:
>> We usually substitute spinach for beet leaves, dried
>> chervil for fresh, and fennel seed for fresh fennel leaves because of
>> availability.
and Claricia/Erin Kenny