vegetables-msg - 4/6/08
Medieval vegetables. Recipes.
NOTE: See also the files: root-veg-msg, peppers-msg, vegetarian-msg, turnips-msg, leeks-msg, lentils-msg, peas-msg, beans-msg, gourds-msg, beets-msg, lettuce-msg, artichokes-msg, greens-msg, salads-msg, mushrooms-msg, olives-msg, onions-msg.
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NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
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Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
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From: Sabia <sabia at unm.edu>
Date: Sat, 3 May 1997 14:46:54 -0600 (MDT)
Subject: Re: SC - Question(long,Iamsorry)
> Please do! I have never seen a white gazpacho, and I am intrigued!
>
> Alys of Foxdale Shire of Stierbach, Kingdom of Atlantia
> mka Sallie Montuori Chantilly, Virginia, USA
> foxdale at wolfstar.com
Ok, first sorry I am so slow to get back to you, second, the
following recipes are Not redacted by me, and are from modern cookbooks,
but the citings they list are'nt bad.
1} The Spanish Cookbook by Barbara Norman, Bantam Books/Atheneum
Publishers 1967.
This one I haven't tried yet the next one works wonderfully.
Ajo Blanco Con Uvas(Malagan Gazpacho)
4-5 servings
1 1/4 cups raw scalded almonds 2 medium cloves Garlic
white part of four slices bread(soaked in wine vinegar and squeezed)
4 cups ice water 2/3 cup olive oil
7 to 8 peeled white grapes per serving
Using a mortar, pound almonds with garlic and bread, gradualy add
olive oil, strain, and stir in ice water. Serve very cold with
seven or eight peeled white grapes in each soup plate. If you use an
electric blender, mix all ingrediants except grapes simultaneously untill
almonds are ground as fine as possible; strain and serve as above.
{2} The Foods & Wines of Spain by Penelope Casas, Alfred A Knopf New York
1987
Gazpacho Extremeno(white gazpacho) serves six
1 egg 1/4 teaspoon sugar
4 slices white bread crust removed 2 tablespoon red wine vinager
7 tablespoons olive oil 2 tablespoon whitewine vinager
2 cloves garlic peeled cut in 1/2 salt
1 green pepper, seeded cut in strips 1/2 cup ice water
2 small Kirby cucumbers, or 1 cucumber chopped cucumber and pepper
peeled and cut in chunks for garnish and croutons
Vegetable Broth (3 cups)
place the egg in the bowl of a processor or blender, beat until
light colored. Soak the bread slices in cold water. Squeeze throughly to
extract most of the moisture. With the moter running, add the oil to the
processor in a thin stream, then add the bread, garlic, green pepper,
cucumber, sugar, red and white vinagers, salt, and pepper. Blend until
no large pieces remain. Beat in 1 cup of the broth, strain the mixture
into a large bowl pressing with a wooden spoon to force through as much
as possible. stir in the remaining 2 cups of broth and the ice water.
Add more vinager and salt if desired. Refrigerate several hours or
overnight, then serve very cold with chopped cucumber, green pepper, and
croutons.
If there is a conflict with the peppers (are any green peppers
period) then they can be dropped with out too much substituition, and I
did not find it necessary to add extra vinager, but most people in this
area (al-Barran) don't seem to be used to vinager. it had mixed results,
as many people want soup hot, or were taken aback by the wonderful green
this comes out. Those who like green, really liked it.
If interested check this book out for other varities of this dish (casas)
Sabia at unm.edu
Date: Tue, 6 May 1997 13:27:44 -0400 (EDT)
From: Rooscc at aol.com
To: sca-arts at raven.cc.ukans.edu
Subject: New World Foods
It is tricky determining how quickly a new world food
caught on in any particular area of Europe. I've found that
garden/household accounts and incidental mentions are
more helpful than anything. Watch secondary sources--
they will often say that a plant was "introduced" when
they mean "first mentioned" and this isn't the same thing.
When you look up that first mention it might say "grows
in everyone's garden"!
For beans, look for references to staking, red flowers,
and other things that wouldn't fit broad beans. In England,
"the" potato is the sweet potato--and by the end of our
period it was being served at least among the well-to-do.
The tomato was known but seems to be a novelty, while
squash (and/or pumpkins) appears on Tusser's lists
mid-century. Curiously the red beet with a bulbous
root was new to Gerard; common beets were white or
yellow and eaten as greens. (Even in the 16th, beets
often were called by their French name.)
I'd like to hear what others have found about particular
vegetables.
Alysoun
Middle Kingdom
From: Stephen Bloch <sbloch at adl15.adelphi.edu>
Date: Mon, 2 Jun 1997 22:57:08 -0400 (EDT)
Subject: Re: SC - Mediterranean Feast
> I am doing my first feast in September at Mooneschadowe Guardian. I
> want to use a mediterranean theme but I am having a hard time with
> vegetables. I am planning to do a marinated fresh vegetable platter
> as a first course but I haven't been able to find a vegetable dish I
> like to put with either of my meat courses.
> About the only other things I'm considering are a
> chick-pea dish or a spinach dish but I'm afraid there may be some
> hesitation on the part of the populace. Thanks!
Both of those ingredients turn up frequently in Platina and the Arabo-
Andalusian _manuscrito anonimo_. The _Libre de Sent Sovi_ contains a
recipe for chickpeas cooked in almond milk with onions and spices; we
haven't worked it out yet. The early 16th-c. Catalan _Libre del Coch_
contains a cooked pottage of spinach and beet greens (and borage, if you
can find it) which we served to good reviews at a feast a few months
ago; see http://www.adelphi.edu/~sbloch/sca/cooking/st.val.feast.html.
mar-Joshua ibn-Eleazar ha-Shalib
Stephen Bloch
sbloch at panther.adelphi.edu
http://www.adelphi.edu/~sbloch/
Math/CS Dept, Adelphi University
From: zarlor at acm.org (Lenny Zimmermann)
Date: Tue, 03 Jun 1997 17:42:28 GMT
Subject: Re: SC - Mediterranean Feast
While not as "Mediterranean" in style as Greece or Turkey, there are
an exceptional number of salads and fruit/veggie dishes listing in
"The Fruit, Herbs & Vegetables of Italy. An offering to Lucy, Countess
of Bedford", by Giacomo Castelvetro. The original is in Italian and
written in 1614 (just a hair post period). I tend to have the greatest
interest in Late Renaissance Italian cuisine, so this and Platina are
my current bibles. ;-) The copy I have is put out by Viking Press,
with Introduction and Translation by Gillian Riley (c) 1989 and
Foreword by Jane Grigson. ISBN 0-670-82724X. I am not sure if this
book is even in print any longer, but Amazon.Com was able to come up
with a copy for me.
The listings are
by season and then, generally, by fruit/herb/veggie. Oh, and one of my
favorites is the listing under Sweet Fennel (it has a seed that tastes
like licorice): "Fennel Seeds are gathered in the autumn. We flavour
various dishes with them, and eat them on their own after meals." So
now I always have a little dish with Fennel Seeds to "sweeten the
breath" after a feast. It just seems like such a nice little touch.
Honos Servio,
Lionardo Acquistapace, Barony of Bjornsborg, Ansteorra
(mka Lenny Zimmermann, San Antonio, TX)
zarlor at acm.org
Date: Wed, 13 Aug 1997 17:30:01 -0700
From: ladymari at GILA.NET (Mary Hysong)
Subject: SC - SKIRRETS
Hello, well, finally made it to the library after the skirret info. and
here it is:
"The World Encyclopedia of Food"
copyright 1982 L. Patrick Coyle
ISBN 0-87196-417-1
(BTW really yummy book.. :-) ...once a herald, always a herald... :-)
Page 612
I didn't copy word for word, this is the gist of the entry...
Skirret, also Chervin, the roots of Sium sisarum; originated in Eastern
Asai, but cultivated in Europe since Roman times. Supposed to have a
sweet taste, with a woody core which is removed before cooking [rather
like parsnips, I think] The taste is compared to sweet potates. Also
dried and ground for a coffee substitute.
This is a huge book that has probably *almost* everything ever known to
have been eaten for food in the world. If anyone spots a source for
it, I would love to get a copy! to keep at home and read.
Well, good cooking and happy feasting everyone.
Mairi
Date: Mon, 25 Aug 1997 14:33:09 -0400 (EDT)
From: Uduido at aol.com
Subject: SC - Parsley
<< There were two different types of parsley mentioned on this
list recently, curly and Italian(?). >>
Italian Parsley is the parsley used for culinary purposes. It is definately
100 steps above Curly-leaved parsley with regards to flavor and is a standard
form. Curly leaved parsley is a relatively modern introduction, has little to
offer in the way of flavor and it's only redeeming feature is it's "pretty'
appearance. By all means, if you can find Italian parsley snatch it up! You
won't be sorry you did.
If you are making a decision on which type to use so far as "historically'
accurate, Italian (a.k.a. 'Flat Leaved') parsley would be the only choice.
Lord Ras
Date: Sat, 30 Aug 1997 15:58:09 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - Seasonal Foods
Since we are also talking about cooking the feast in a short time, here is an interesting little recipe which purports to be from the 1300's. I lifted the original out of Herter's Bull Cook and Authentic Historical Recipes and Practices. It is a source chock full of historical inaccuracies and interesting recipes. I think this one is medieval, although I suspect the grease in the recipe would have been an animal fat rather than butter.Danish Cooked Lettuce
Into a 2 qt sauce pan with lid, put 1 heaping teaspoon of butter and let it melt.Add ? cup of water, 1 medium onion (finely diced), 8 sticks of celery (diced)Pack leaf lettuce tightly into the sauce panBring to a boil, reduce heat and simmer for 20 minutes.Salt and pepper to taste.Comments:For 30 people, I'd use a 4 qt pan and 3 or 4 heads of lettuce, 1 bunch of celery, 1 or 2 medium onions, 1 bunch of celery, 2 tablespoons of butter, a half cup of water and a little salt.Thoroughly wash the leaf lettuce and celery.Put the water, salt, butter, diced onions and diced celery in the pan, don't worry about melting the butter.Pack the lettuce in on top as tight as you can. It will be looser in the larger pan and should steam faster. Bring it to a boil and then reduce the heat. I usually use a total cooking time of about 10 minutes, so that the lettuce is thoroughly wilted, but not mushy.Stir the lettuce to mix all of the ingredients. Spoon into bowls and serve to the tables.I usually figure about 2 oz. per feaster when making this. It is unusual and people tend to be wary of cooked greens.Don't try to make this dish in advance. It doesn't keep well.Bear
Date: Wed, 24 Sep 1997 21:48:21 +1000
From: KandL Johnston <woodrose at malvern.starway.net.au>
Subject: Re: SC - Ein Guter Spise
Cathy Harding wrote:
> I am going to be doing a lunch for about 14 people in a couple of weeks and
> thought I would use my latest aquisition ( a copy of ein guter spise).
> This weekend I showed the recipes to one of the persons in charge to see if
> any of the recipes apealed to her. Her observation was that there were few
> or no recipes with vegetables (There are some no meat eaters in the group).
> My question is does anyone know of german vegetable recipes from this time
> period?
Baked Mushrooms, mushrooms dragged first through egg whites, then a thin wine
batter and fry in hot oil....
Carrots in an Orange Sauce with raisins and orange peel..
I have more but out of time right now. Hope this helps.
Nicolette
- ---------------------------------------
Rudolf von der Drau and Nicolette Dufay
Baron and Baroness, Stormhold
Date: Wed, 08 Oct 1997 13:05:30 -0400
From: marilyn traber <margali at 99main.com>
Subject: Re: SC - below the salt
My version of Cassoulet d'isignie
In a large pot place a bag of white beans, a large onion with 4 whole
cloves stuck into it, a smoked ham hock, 2 whole carrots, 2 ribs of
celery and a gauze wrapped bouquet garni of 2 bay leaves, a sprig of
rosemary, a sprig of thyme, and a whole bulb of garlic peeled but not
chopped and a half gallon of chicken stock. Simmer but not boil for
about 1 hour. Test the beans, you want them firm and just past the
crunchy stage.
When the beans are 'done', drain and reserve the broth for a different
recipe to follow : line a basic covered casserole with bacon, and cut up
beef, pork loin, lamb into 1/2 inch dice, a fresh large onion coarsly
chopped and layer starting with beans and ending with beans. Top with
about an inch of seasoned bread crumbs, arrange small garlic sausage
slices and legs of chicken on top, dot with butter, cover and bake for 2
hours at 300 f .
potage puree des haricots
take the broth from the cassoulet, put a bag of white beans in and cook
til soft. Puree the beans, simmer for another 15 minutes with the same
composition bouquet garni as above and enough stock to make a thick
creamy soup. Fry up some bacon and make crumbles for garnish, and blend
some parlsey and lemon zest into real butter[imitations need not
apply...] Take the soup off the burner, add 1/4 cup heavy cream and top
with pats of the seasoned butter and bacon crumbles. sit back and listen
to the capillaries scream for mercy/.
margali
Date: Wed, 29 Oct 1997 21:48:53 +0000
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Coriander vs. cilantro
And it came to pass on 28 Oct 97, that LrdRas at aol.com wrote:
> A better question would be <does anyone out there have a period
> recipe from the barbarous Europeans the uses cilantro as an
> ingredient?> :-)
>
> <blinking innocently as I adjust my turban>
> Ras
::Smiling sweetly:: Here are three, for a start. They are from
the 1529 edition of the "Libro de Guisados". The translation is
mine; I have not tried redacting any of these.
POTAJE DE CULANTRO LLAMADO PRIMO - Pottage of Coriander Called the
First
You will take dry and green coriander and pound it all together in a
mortar; and then take well toasted almonds; and pound them well
together with the coriander; and a crustless piece of bread toasted
and soaked in white vinegar; and pound it all together, and after
pounding it take a hen which has been cooked in a pot and take the
breasts from the hen; and pound them all together with the other
things; and when everything has been pounded, strain it all through a
woolen cloth, and when everything has been strained through, put it
in the pot where it must cook and cast in a good quantity of sugar;
and of all fine spices which are good, strained through with the
other things and cook it on the hearth; and put in the pot nutmeg and
mace and cinnamon and ginger and cloves; and when it is cooked remove
it from the fire and cover it, as if it were rice, and let it rest;
and then prepare dishes, and cast sugar and cinnamon upon them.
OTRO POTAJE DE CULANTRO LLAMADO CELIANDRATE SEGUNDO - Another
Pottage of Coriander Called the Second Celiandrate
Take dry coriander seed, and clean it and grind it well in a mortar,
and then take well prepared almonds, and pound them well with the
coriander, and when everything is well pounded, put these ground
spices with it: cinnamon, ginger and cloves: and when it it well
ground, dissolve the sauce with the juice of sour oranges and sweet
white grapes, so that it is not very sour; and put it on the hearth
to cook, and sample the taste, which must be between sour and sweet;
and the color of this sauce must be a gray color, and this sauce is
good for roast partridges and chickens, and upon the sauce [put]
sugar and cinnamon.
OTRO POTAJE DE CULANTRO LLAMADO TERCIO - Another Pottage of
Coriander Called the Third
You must take green coriander, and cut it finely, and pound it in a
mortar at the same time as dry coriander; and then take toasted
almonds and toasted hazelnuts, and pound them separately in a mortar;
and when they are pounded, mix them with the almonds; and resume
pounding it all together; and when it is well pounded, pas it through
a woolen cloth; and set it to cook in the pot, and cast in all fine
spices with saffron; and vinegar and sugar, and set it to cook with
little fire just until it is a little thickened; and remove it from
the fire and prepare dishes and upon them cast sugar and cinnamon.
Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper at idt.net
Date: Wed, 26 Nov 1997 14:10:08 -0500 (EST)
From: DianaFiona at aol.com
Subject: Re: SC - Period veges
<< What is rocket?
Mercedes >>
Wonderful! ;-) But to be more specific, it's a cool-weather green that
combines a savory flavor with sweet and hot all at once. It can, like many
greens, get a trifle bitter and strong in the heat, but I'll still take it
over mustard any day! Unfortunately, the one time I had enough to try a pesto
with it, the grinding seemed to destroy the flavor......... :-(
Ldy Diana
Date: Mon, 08 Dec 1997 10:15:20 -0600
From: Maddie Teller-Kook <meadhbh at io.com>
Subject: Re: SC - Request for documentation: Honey Glazed Vegetables