horseradish-msg – 3/19/14

Period use of horseradish. Recipes. Candied horseradish root.

NOTE: See also the files: onions-msg, garlic-msg, mustard-msg, spices-msg, sauces-msg, leeks-msg, ginger-msg, cinnamon-msg, herbs-msg.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Fri, 3 Apr 1998 23:11:21 -0800
From: "Anne-Marie Rousseau" <acrouss at gte.net>
Subject: Re: SC - Garden time

> On the same line, Horseradish recipes?????  Please?

There's a recipe for a horseradish sauce in the German corpus. Horseradish
root, vinegar, a bit of sugar and spice, if memory serves. Tasted just like
the non-cream style stuff out of the jar.

- --AM


Date: Fri, 3 Mar 2000 14:49:35 -0500
From: Christine A Seelye-King <mermayde at juno.com>
Subject: SC - Digby's Horseradish Mustard

> Digby has a Ginger horseradish mustard sauce: can someone get that 
> for me?
>
> Caointiarn

Here you go -

From Sir Kenelme Digby's Closet Opened
"To Make Mustard

<snip - see mustard-msg>

	And here is another plain horseradish sauce.  

"Sauce of Horse Radish

	Take Roots of Horse-radish scraped clean, and lay them to soak in
fair-water for an hour.  Then rasp them upon a Grater, and you shall have
them all in a tender spungy Pap.  Put Vinegar to it, and a very little
Sugar, not so much as to be tasted, but to quicken (by contrariety) the
taste of the other."  

	Christianna


Date: Sat, 11 Nov 2000 18:50:23 -0500
From: harper at idt.net
Subject: SC - Sauces

I went to a baronial potluck today.  As a contribution, I brought a 
loaf of bread, sliced roast beef, and three sauces.  One was the 
Cider Sauce from Granado which I posted recently.  Another was 
the horseradish sauce from Nola, and the third was a garlic sauce 
from Granado.  They were all well received, though the Cider Sauce 
was probably the most popular.

I've posted the translation for the Horseradish sauce before, but 
here's the redaction:

                     *  Exported from  MasterCook  *

                         Horseradish-Honey Sauce

Recipe By     : de Nola #157
Serving Size  : 20   Preparation Time :0:05
Categories    : Sauces                           Spanish
                Vegan                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1      slice         italian bread -- toasted lightly
   4      oz            horseradish -- finely grated
     1/2  cup           honey
     1/4  cup           water
     1/2  teaspoon      black pepper
   3      tablespoons   white wine vinegar

Peel and finely grate the horseradish root.   Place in the container 
of a blender or food processor.  Soak the toasted bread in the 
vinegar.  Add to the horseradish.  Blend a moment until mixed.  
Add the remaining ingredients, adjusting as necessary for taste. 
Add just enough water to make a smooth sauce that is not too thin.

CAUTION: avoid breathing in the fumes from the sauce.

Just before serving, heat the sauce on low heat until warm.  Do not 
boil.

For a hotter sauce, wait 3 minutes before adding the bread and 
vinegar to the horseradish.  For a less fiery sauce, add the vinegar 
promptly after grating the horseradish.

If fresh horseradish root is unavailable, take a 6-oz jar of prepared 
horseradish.  Empty the contents into a mesh sieve, and press 
lightly with a spoon to drain off the excess liquid.  Reduce added 
vinegar to 1 tablespoon.  Proceed as above.  However, this method 
produces a much milder sauce.

                   - - - - - - - - - - - - - - - - - - 

<snip of Garlic Sauce with Walnuts and Almonds - see sauces-msg >
 
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Wed, 18 Apr 2001 23:41:32 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - horseradish root

Robin Carroll-Mann wrote:
> On 18 Apr 01,, Stefan li Rous wrote:
> > Recently I saw whole horseradish root. How would you use this? I assume
> > not in mead :-). What would you do to go from fresh horseradish root
> > to horseradish sauce? Any period recipes for fresh horseradish? I don't
> > remember many that use horseradish at all.
> 
> Well, there's the honey-horseradish sauce from de Nola.
> Guaranteed to put a spring in your step.  :-)

There's also a horseradish-laced mustard in Digby, FWIW. Wonderful
stuff. IIRC, you cut the root into chunks and let them steep in the
prepared mustard for a week or so. I don't recall if they are supposed
to be removed for service. Of course, Digby is post-period.

The simplest horseradish sauce (and the most common today, I'd say) is
found, I believe, in several period sources (possibly with a little
sugar added) as grated horseradish root in a little vinegar.

Adamantius


Date: Thu, 19 Apr 2001 07:40:20 -0600From: Sue Clemenger <mooncat at in-tch.com>Subject: Re: SC - horseradish rootIIRC, (not enough coffee yet this a.m.) one of the recipes in Rumpoldtis for pickled beets, and it has horseradish in it.
- --Maire


Date: Thu, 19 Apr 2001 09:50:32 -0500From: "Michael Gunter" <countgunthar at hotmail.com>Subject: SC - non-member submission - Re: Horseradish Root>Stefan said:>Recently I saw whole horseradish root. How would you use this? I assume>not in mead :-). What would you do to go from fresh horseradish root>to horseradish sauce? Any period recipes for fresh horseradish? I don't>remember many that use horseradish at all.Be as careful with fresh horseradish as you would with jalapenos. The recipesI've seen using horseradish call for finely grating it and adding vinegar. Thefumes off the horseradish while being grated is nearly as potent as jalapenofumes and much worse than chopped onions. I believe I saw a recipe in Welserinor Rumpolt yesterday using a horseradish root to stir the mustard. If I havetime, I'll double check.Liadan

Date: Thu, 19 Apr 2001 10:57:12 -0400From: Elaine Koogler <ekoogler at chesapeake.net>Subject: Re: SC - horseradish rootYes, what I used was "store-bought", though it was made by the Amish and sold in one of their markets.  So it was as close to home-made and period as you could probably get and still purchase it!I have never made my own horseradish, but would suspect you'd do something like peel the root, chop/grind/shred it into VERY small pieces, then age it with some kind of liquid...my guess would be some kind of white vinegar.  (I say vinegar because I know it can bring out the hot in things...if you add it to Chinese mustard or wasabi, it makes them hotter than using water). Kiri

Date: Thu, 19 Apr 2001 15:06:21 From: "Vincent Cuenca" <bootkiller at hotmail.com>Subject: SC - Re: horseradish rootThe "traditional" British preparation is to peel the root like a carrot, grate it finely and mix with unsweetened whipped cream, IIRC.Here's the raw data from de Nola:Parsley	Take parsley and remove the little stems; and remove the leaves carefully and clean them, and grind the leaves thoroughly in a mortar; and once they are well ground toast a large piece of bread, and soak it in white vinegar; and grind it with the parsley; and once it is well ground add a little pepper to the mortar; and mix it well with the parsley and the bread: and then add honey, which should be dissolved, to the mortar; stirring it constantly and well until the honey is incorporated with the sauce; and if the sauce is very thick, thin it with a little watered vinegar, so that it does not get too sour; and once this is done take two smooth pebbles from the sea or a river; and put them in the fire, and when they are well colored and red, add them to the mortar with some tongs in such a way that they cool there: and once all this is done check its flavor, and do this in a way that it tastes a little of pepper, and a little sour and sweet and of parsley; and if any of these flavors are lacking balance them.Sauce of Horseradish and of Clary Sage	A sauce can be made from the root of the horseradish and from sage leaves in the same way as parsley.Let us know what you come up with!Vicente

Date: Thu, 19 Apr 2001 11:39:29 -0400From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>Subject: Re: SC - horseradish rootOn 19 Apr 01,, Elaine Koogler wrote:> And the recipe for that is......??????> > KiriI thought I'd sent it to the list previously, but maybe not.  Vincente has kindly provided the translation of the original, which does not differ significantly from mine, so I'll just add my redaction:4 ounces	horseradish root, peeled and finely grated1 slice		Italian or French bread, crusts trimmed, toasted3 tablespoons	white wine vinegar1/2  cup		honey1/4 cup		water1/2 teaspoon	black pepperPeel and finely grate the horseradish root.   Place in the container of a blender or food processor.  Soak the toasted bread in the vinegar.  Add to the horseradish.  Blend a moment until mixed.  For a hotter sauce, wait 3 minutes before adding the bread and vinegar to the horseradish.  For a less fiery sauce, add the vinegar promptly after grating the horseradish.  Add the remaining ingredients, adjusting as necessary for taste.  Add just enough water to make a smooth sauce that is not too thin.  Just before serving, heat the sauce on low heat until warm.  Do not boil.If fresh horseradish root is unavailable, take a 6-oz jar of prepared horseradish.  Empty the contents into a mesh sieve, and press lightly with a spoon to drain off the excess liquid.  Reduce added vinegar to 1 tablespoon.  Proceed as above.  This is not as pungent as sauce made from fresh horseradish root.Important note: Horseradish fumes are very strong.  Work carefully in a well-ventilated area.  If your skin is sensitive, you may wish to wear gloves while handling the horseradish root.
Lady Brighid ni ChiarainSettmour Swamp, East (NJ)

Date: Thu, 19 Apr 2001 12:12:47 -0700
From: lilinah at earthlink.net
Subject: Re: SC - horseradish root

Kiri wrote:
>And the recipe for that is......??????
>
>I apologize if you've already published it, but I had to ask ;-)

Yep, she did - i see she has reposted it. And i used it at my Boar 
Hunt - so there's also my version of her version of de Nola on line at
http://witch.drak.net/lilinah/menu.html

My mother bought a Cuisinart way back when (the 70's? the 80's?) and 
then hardly ever used it. So last summer i took it home with me and 
used it at the feast.

We washed then peeled the horseradish. Probably a good idea to wear 
thin rubber gloves when handling it... Then i fed it into the food 
processor, after i cut it in large-ish bits. I would have liked it 
more finely grated - i probably just didn't use the right blade - i 
*think* i have all my mom's blades, but no book on what to use for 
what, so i was just kinda guessing.

Doing it in a machine makes it much easier on whoever is preparing it 
- - less harsh stuff on the hands, fewer fumes in the face.

Now, i have a question: how does horseradish become milder? With 
mustard, it's the passage of a few days. Is it the same with 
horseradish?

I made it on site that afternoon and served it with the roast pork 
legs around 7 PM, along with recipes from Lady Brighid for Spiced 
Apple Cider Sauce and Garlic Nut Sauce.

Anahita


Date: Thu, 19 Apr 2001 13:24:55 -0700 (PDT)
From: Chris Stanifer <jugglethis at yahoo.com>
Subject: Re: SC - horseradish root

- --- Elaine Koogler <ekoogler at chesapeake.net> wrote:
> On most blenders there is a grate cycle, so you
> could possibly use one of those
> as well.  I think if I were using a food processor,
> I'd probably try using the
> chopping blade as it seems to chop things up pretty
> well.

The best way to use horseradish (according to a
horseradish afficianado...me) is to peel it to remove
the tough "bark", and then simply shred it with a box
grater, much as you would a chunk of cheddar.  I can't
vouch for the need to wear gloves or eye protection,
since I am not sensitive to these kinds of things
(onion, jalapenos, horseradish...t'aint no thang).

Balthazar of Blackmoor


Date: Sun, 22 Apr 2001 23:52:54 -0400
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
Subject: Re: SC - horseradish root

On 22 Apr 01,, LrdRas at aol.com wrote:
> I followed your redaction until  this part. The original recipe says to drop 
> to red hot stones into the mixture and then allow to cool. I may be wreong 
> but I was wondering why you decided to serve the sauce warm? 

Ah.  Here we have a difference of choice of words between two 
translations.  Vincente's translation, which was the one posted, 
used the word "cool" in reference to the stones.  Mine says:
"take two smooth pebbles from the sea or river, and cast them in the fire, 
and when they shall be quite ruddy and red, cast them with some tongs 
in the mortar in such a manner that they are extinguished there, and when 
all this is done taste it for flavor..."

The Spanish is "que se amaten alli".  "Amatar", according to the 
1726 RAE dictionary means
1. An archaic form of the verb "matar", 'to kill'
2. To put out and to extinguish the fire, the light, thirst, hunger, etc.

"Se amaten" is the reflexive form of the verb, so a more literal 
translation would be "so that they [the pebbles] extinguish 
themselves there..."

I took this to mean that the heated pebbles will lose their red glow 
and transfer their heat to the sauce.  Since there is no instruction 
to let the sauce sit until it is completely cool, I assumed it would 
be served warm.

Now, obviously, the pebbles do cool off in the process of being 
dunked in the sauce.  Vincente, would you care to jump in and say 
how you read this?  Anyone else?

> Also if I am not 
> mistaken the original also indicates that the suace is to be thinned with 
> diluted vinegar as opposed to water alone. 

My redaction calls for 3 TBS white wine vinegar -- although I 
recommend reducing that quantity if one is using prepared 
horseradish from a jar, as that already contains vinegar.  I think you 
may have missed that line.  If something got lost in the cut and 
paste, let me know, and I will repost.

> I am looking forward to your responce.

I would appreciate your comments on the culinary side of this.  
Although I have heard of cooking with heated rocks, I understood it 
was a technique that was used in cultures/situations where 
cooking vessels that could be put on a fire were not available.  This 
is the only example I have seen in late-period cuisine.  Why might 
this technique be used, rather than setting the pot over some 
embers?

> Ras

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Mon, 23 Apr 2001 10:27:14 -0400
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
Subject: Re: SC - horseradish root

On 23 Apr 01,, Philip & Susan Troy wrote:
> I wonder if perhaps the hot-rock thing in this recipe has to do with
> protecting the ultimate consumer against off-flavors in reactive containers.
> 
> Adamantius

Maybe, but when Nola wants a non-reactive pot, he usually seems 
to specify earthenware.  A recipe for pickled eggplant, for instance, 
instructs the cook to use vessel of earthen ware and *not* of iron.  
For some recipes he calls for a new pot that has never been used, 
or one that has been recently glazed or tinned.

I figured that there had to be something about this method of 
heating (and I do think this is a sauce served warm) that is different 
from heating it over a fire or in an oven.  I know that cooking 
reduces the bite of horseradish.  Maybe this sudden-shock method 
affects the flavor less than a gradual, lengthy warming over coals?

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Tue, 24 Apr 2001 07:09:49 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - horseradish root

rcmann4 at earthlink.net wrote:
> On 23 Apr 01,, LrdRas at aol.com wrote: 
> > I will try the recipe  and see what differences there are in the 2 techniques
> > (rocks or  heating over a fire). I suspect the the rocks would caramalize the
> > sugars and add a nutty taste that would not be apparent with simple  stove
> > top heating.
> 
> Wonderful!  This is not a method that I feel confident trying.  I look
> forward to your report.

I wonder if perhaps suitably cleaned and seasoned, large steel ball
bearings might be good to experiment with. They might be somewhat less
liable to crack and shatter suddenly than some river stones.

Adamantius


Date: Tue, 24 Apr 2001 10:44:13 -0400 (EDT)
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: SC - horseradish root

- ------Original Message------
From: Jenne Heise <jenne at mail.browser.net>

> << I do think this is a sauce served warm)  >>
> Why do you think this is a sauce served warm? The recipe specifies 
'cool'.

Yes, but is the sauce supposed to cool or the rocks?
- -------------------------------

The rocks.  Here's my translation of this recipe, since it's my redaction
we're discussing, and the exact wording has become an issue:

You must take the parsley and remove the roots, and strip off the leaves
very well and clean it; and grind those leaves a great deal in a mortar; and
after it is well-ground, toast a crustless piece of bread, and soak it in
white vinegar, and grind it with the parsley; and after it is well-ground,
cast a little pepper into the mortar, and mix it well with the parsley and
the bread.  And then cast in honey, which should be melted, in the mortar,
stirring constantly in one direction until the honey incorporates itself
with the sauce in the mortar; and if the sauce should be very thick, thin it
with a little watered vinegar, so that it should not be very sour; and
having done that, take two smooth pebbles from the sea or river, and cast
them in the fire; and when they shall be quite ruddy and red, cast them with
some tongs in the mortar in such a manner that they are extinguished there;
and when all this is done, taste it for flavor.  And make it in such a
manner that it tastes a little of pepper, and a little sweet-sour, and of
parsley; and if any of these things is lacking, temper [the dish] with it.

In the same manner as the parsley, you can also make sauce from the root of
the horseradish.  And the same from the leaves of clary sage.

*****

I've discussed the meaning of "amatar" in a previous post.  The phrase "se
amaten alli", which I have translated as "they are extinguished there"
definitely refers to the rocks/pebbles.

As I see it, the recipes has the following steps:
1. mix sauce
2. heat rocks to glowing
3. throw rocks in sauce (hiss, sizzle, sputter)
4. remove rocks
5. adjust seasoning as necessary

The question is, what kind of gap is there between steps 3 and 4?  How much
do the rocks have to cool before they can be considered "extinguished"? 
Since the word used is the same one that is used to describe putting out a
fire, or turning off a light, I think the implication is that it's pretty
instantaneous.  You throw the rocks in, they lose their glow and transfer
their heat to the sauce, and then they are promptly removed.  I think if the
sauce was meant to sit until it had thoroughly cooled, that the recipe would
say so.

But this is my interpretation, based purely on the wording of the recipe.  I
have not tried this particular cooking technique.  Lord Ras' experiments may
give us a clearer answer.

Lady Brighid ni Chiarain
mka Robin Carroll-Mann


Date: Tue, 24 Apr 2001 16:16:35 
From: "Vincent Cuenca" <bootkiller at hotmail.com>
Subject: SC - Re: horseradish

I think part of the problem here is my fault.  I mistranslated the verb 
"amatar" as "to cool" rather than "to quench".  My understanding of the 
process is to prepare the sauce in the mortar, and then shock it with the 
hot stones.  As far as I can tell, there is nothing indicating whether the 
sauce should be served hot or cold.  It seems to be a matter of personal 
preference, as is much of the material in de Nola.

Thanks for helping me catch the error.

Vicente


Date: Tue, 8 May 2001 12:56:36 -0700
To: sca-cooks at ansteorra.org
From: david friedman <ddfr at best.com>
Subject: Re: [Sca-cooks] sugar and regia anglorum

>> > In just the last week or two, I was asking if anyone had any info on
>> > how horseradish was used in period. So far, all I think I've got is
>> > as a sauce. What can you tell me about how horseradish was used in
>> > Anglo-Ssaxon England (or elsewhere)?
>
>Something about the herbal texts I've looked at suggests to me that
>horseradish, as a
>medicament and condiment, may have come out of Eastern Europe and
>taken quite some time to make it to the hinterlands of Britain.

Ann Hagen, in _A Second Handbook of Anglo-Saxon Food and Drink_,
includes horseradish in a list of herbs listed in _de Villis_ and/or
the St. Gall plan. She seems to be implying that they are among the
herbs most often cited in leechdoms, but the passage isn't entirely
clear. She first says that the herbs most often cited in leechdoms
are also those referred to in other sources, then gives a list of
herbs from those two sources, including horseradish.
--
David Friedman
ddfr at best.com
http://www.daviddfriedman.com/


From: "ankica" <ankica at sprint.ca>
To: <sca-cooks at ansteorra.org>
Date: Sun, 19 Aug 2001 12:19:46 -0400
Subject: [Sca-cooks] horseradish

Horseradish is a necessity when serving any roast beef, especially Prime Rib.  It is also great with any Beef Steak.  Good on a cold Roast Beef Sandwich.

Depending how hot you like your Seafood Sauce,  add an amount to your taste to ordinary ketchup.  Much better and much cheaper than commercial seafood sauce.  Especially good with Shrimp in any form as a "dip".

Horseradish

1 Piece (any size) Horseradish Root
enough White Vinegar to just barely come to below the top of the Horseradish
1/2 to 1 tsp. Salt
1/2 to 1 tsp. White Sugar

Peel the Horseradish Root with a good vegetable peeler.
Cut in 1/2 inch pieces and place in a blender.
Add the Salt and Sugar.
Blend on high or liquefy speed and push horseradish down if necessary and blend to the consistency that you like. I find that fine is best.
(It may take a little while but I have never completely liquefied it.)

Caution Do not put your face over the blender to smell it!! It will take your breath away.  This recipe makes a very hot Horseradish.  (After all, only masochists like Horseradish.)

Store refrigerated, in a glass jar with a tight lid


From: "Vincent Cuenca" <bootkiller at hotmail.com>
To: sca-cooks at ansteorra.org
Date: Wed, 23 Apr 2003 14:11:08 +0000
Subject: [Sca-cooks] Re: hot peppers

> And the time i put a huge honkin' raw horseradish root in a food
> processer to make a puree - whew! has to open the windows for quite a
> long time! It was for a sauce from de Nola. In addition to the
> horseradish, it included almonds and white wine with a little sugar
> and a little salt and it came out delicious and relatively mild. But
> the first step in processing it was painful, indeed.

Huh?  Which sauce was that?  The only horseradish sauce I remember from de
Nola is the variation on parsley sauce: vinegar, bread, water, honey, and
grated horseradish.  Sweet, sour, and pungent, and oh so good with roast
beef.

Vicente (the other de Nola freak on the list)


From: "Barbara Benson" <vox8 at mindspring.com>
To: <sca-cooks at ansteorra.org>
Date: Wed, 23 Apr 2003 12:12:05 -0400
Subject: [Sca-cooks] (was hot peppers) now de Nola freaks - Horseradish

156. PARSLEY

PEREJIL

You must take the parsley and remove the roots, and strip off the leaves very well and clean it; and grind those leaves a great deal in a  mortar; and after it is well-ground, toast a crustless piece of bread, and soak it  in white vinegar, and grind it with the parsley; and after it is  well-ground, cast a little pepper into the mortar, and mix it well with the parsley  and the bread. And then cast in honey, which should be melted, in the  mortar, stirring constantly in one direction until the honey incorporates itself with the sauce in the mortar; and if the sauce should be very thick,  thin it with a little watered vinegar, so that it should not be very sour; and having done that, take two smooth pebbles from the sea or river, and  cast them in the fire; and when they shall be quite ruddy and red, cast them  with some tongs in the mortar in such a manner that they are quenched there;  and when all this is done, taste it for flavor. And make it in such a manner that it tastes a little of pepper, and a little sweet-sour, and of  parsley; and if any of these things is lacking, temper [the dish] with it.


157. Sauce of Horseradish and of Clary Sage

SALSA DE RABANO VEXISCO Y DE GALLOCRESTA

In the same manner as the parsley, you can also make sauce from the root of
the horseradish. And the same from the leaves of clary sage.

Serena da Riva
freaky on just about everything


Date: Wed, 23 Apr 2003 10:34:41 -0700
To: sca-cooks at ansteorra.org
From: lilinah at earthlink.net
Subject: [Sca-cooks] de Nola freaks - Horseradish

I wrote:
>> And the time i put a huge honkin' raw horseradish root in a food
>> processer to make a puree - whew! has to open the windows for quite a
>> long time! It was for a sauce from de Nola. In addition to the
>> horseradish, it included almonds and white wine with a little sugar
>> and a little salt and it came out delicious and relatively mild. But
>> the first step in processing it was painful, indeed.

And Vicente queried:
> Huh?  Which sauce was that?  The only horseradish sauce I remember from
> de Nola is the variation on parsley sauce: vinegar, bread, water, honey, and
> grated horseradish.  Sweet, sour, and pungent, and oh so good with 
> roast beef.
>
> Vicente (the other de Nola freak on the list)

Aargh! Aargh! Aargh! Wrong feast, wrong feast, wrong feast, Will Robinson!
It was for the *German* Boar Hunt, not the Catalan course of the
Mediterranean Tour feast.
Mea culpa, mea maxima culpa.

The recipe is on my website, but since it's now under discussion, here 
it is:

Horseradish sauce
Ein Buch von Guter Spise
German, 14th c.

2. A good sauce to make in the Fast. Item. Take horseradish and pound
it in a mortar and take almond kernels or nuts and pound them also
and pour a wine therein. Horseradish brings the stone very much, when
one eats it in the food.

5 cups ground horseradish root
2-1/2 cups ground almonds
4 cups dry white wine
1 TB salt
1/4 cup sugar

1. Grind horseradish until fairly fine.
2. Add almonds and wine.
3. Let stand overnight.
4. Season with salt and sugar, to taste.

NOTE: I made this a couple days ahead of time, which gave it a chance
to mellow a bit, so it wouldn't be as harsh as what i made last year.
It has a nice creamy flavor. I rather like it mixed with the
Swallenberg Sauce.

This was one of several sauces served with roast pork.

NOTES: I don't remember how much my root weighed. It was at least a
foot, if not a foot and a half long, and around 3 inches in diameter.
I washed it, heck, i scrubbed it. Then i peeled it. Then i cut it in
large chunks. I was temporarily rooming with some folks who had an
amazing super-blender (i forget the name, but it has been discussed
on this list - expensive, but WAAAY powerful), which made rapid work
of the root. The kitchen rapidly became nearly uninhabitable, before
i'd even finished grinding it, and i rushed to open all the windows
and the back door.

Anahita


Date: Sun, 31 Aug 2003 17:07:41 EDT
From: CorwynWdwd at aol.com
Subject: Re: [Sca-cooks] period horseradish sauces
To: sca-cooks at ansteorra.org

StefanliRous at austin.rr.com writes:
> Does anyone know why this plant is called "horse"radish? Do horses like
> to eat the greens?

According to Laurie Lacey's Wild World of Plants, "The popular English name,
Horseradish, means a coarse radish, to distinguish it from the edible
radish...."  Can't say that I find the horse radish inedable though....

Corwyn


Date: Thu, 4 Sep 2003 08:33:16 -0700
From: lilinah at earthlink.net
Subject: [Sca-cooks] Horseradish Sauces
To: sca-cooks at ansteorra.org

Stefan asked about the two horseradish sauces i've made. They are the
Spanish Horseradish-Honey Sauce, from de Nola, in Libro de Guisados,
1529, and German Horseradish sauce from Das Kochbuch Meister
Eberhards, mid-1th c. The recipes are below.

Anahita

---------------------

I made this one for my first feast, The Boar Hunt 2000, and served it
with roast pork:

Horseradish-Honey Sauce
Spanish, de Nola, Libro de Guisados, 1529
Translated from the original by Lady Brghid ni Chiarain

Perejil
(parsley)
You must take the parsley and remove the roots, and strip off the
leaves very well and clean it, and grind those leaves a great deal in
a mortar, and after it is well-ground, toast a crustless piece of
bread, and soak i in white vinegar, and grind it with the parsley,
and after it is well-ground cast a little pepper into the mortar, and
mix it well with the parsley and the bread, and then cast in honey,
which should be melted, in the mortar, stirring constantly in one
drection until the honey incorporates itself with the sauce in the
mortar, and if the sauce should be very thick, clarify it with a
little watered vinegar, so that it should not be very sour, and
having done that take two smooth pebbles from the sea or rivr, and
cast them in the fire, and when they shall be quite ruddy and red,
cast them with some tongs in the mortar in such a manner that they
are extinguished there, and when all this is done taste it for
flavor, and make it in such a manner that it tastes a little of
pepper, and a little sweet-sour, and of parsley, and if any of these
things is lacking, temper [the dish] with it.

Salsa de Rabano Vexisco y de Gallocresta
(sauce of horseradish and of clary sage)
In the same manner as the parsley, you can also make sauce from the
root of the horseradish and the same from the leaves of clary sage.

Recipe based on redaction by Lady Brighid ni Chiarain
Makes over 1 quart of sauce

1 lb. fresh horseradish root, finely grated
4 slices Italian bread, toasted lighty
3/4 cup white wine vinegar
2 cups honey
1 cup water
2 tsp black pepper

1. Wash and peel the horseradish root. Chop very coarsely.
2. Toast bread - can be done on grill - or if there's a toaster, use it.
3. Grate horseradish finely. I'm not sure if we ued the blender or
the Cuisinart. Whichever, you will probably want to grind it twice to
get it fine.
4. Soak the toasted bread in the vinegar.
5. Place horseradish in the container of a blender or food processor.
6. Add the toasted bread, crumbling as necssary.
7. Blend a moment until just barely mixed, not pasty.
8. Add the remaining ingredients, adjusting as necessary for taste -
and Watch Out! as the horseradish is STRONG!
9. Add just enough water to make a smooth sauce that is not too thin
10. Just beore serving, heat the sauce on low heat until warm. Do not 
boil.

WARNING: Don't lean over the blender, the bowl, or the pan without
acknowledging that there will be rising horseradish fumes.

I think some folks thought they were having some sort of trancendent
experience when they ate this. It was quite strong but quite good and
excellent company for the pork. This would also be good with any red
meat. It would be milder if made a day or two before the feast.

---------------------

I made this one for my third feast, The Boar Hunt 2001:

Horseradish sauce
Das Kochbuch Meister Eberhards, mid-15th c.
Translated by Alia Atlas

2. A good sauce to make in the Fast.
Item. Take horseradish and pound it in a mortar and take almond
kernels or nuts and pound themalso and pour a wine there in.
Horseradish brings the stone very much, when one eats it in the food.

5 cups ground horseradish root
2-1/2 cups ground almonds
4 cups dry white wine
1 TB salt
1/4 cup sugar

1. Grind horseradish.
2. Add almonds and wine.
3.Let stand overnight.
4. Season with salt and sugar, to taste.

NOTE: I made this a couple days before the feast. This gave the sauce
a chance to mellow a bit, so it wouldn't be as harsh as what i made
last year. It had a nice creamy flavor. I thought it ws delicious.

NOTE: Making this was rather, uh, eye-opening. I used a large fresh
whole horseradish root. I borrowed a Vita-Mix from my house mates.
Washed and peeled and rinsed the root and cut it in large chunks.
Then i dropped them in the Vita-Mix and n seconds it was very finely
grated. Then i added the wine. I also had to open all the doors and
windows in the kitchen and the back of the house because of the
really intense fumes (and it was winter and very cold). A blender or
a food processor couldn'tdo this job - i used a food processor to
make the de Nola horseradish last year and it was no where near as
finely processed. But then, a blender or food processor won't release
as many fumes, either.

NOTE: Salt seems to be left out of the list of ingredents in a
number of German recipes - salt won't be mentioned until the last
sentence, which will say "And don't over-salt it". So cooks might
well have added salt to this recipe. I added the sugar to balance the
flavors. I've estimated the amount of sugari used as I added it by
taste. I didn't add it because i like sweet sauce, because I don't
like sweet things much. Naturally, you can leave it out.


Date: Thu, 4 Dec 2003 23:05:46 -0500
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] appetizers- menu (long)
To: Cooks within the SCA <sca-cooks at ansteorra.org>

On 4 Dec 2003, at 9:29, Harris Mark.S-rsve60 wrote:
> Has anyone tried candying horseradish root? 

I haven't.

> Wonder if it was done in period? 

Yes.  The 14th century Catalan confectionery manual, "Libre de totes 
maneres de confits" has a recipe for preserved horseradish root.  The 
horseradish is peeled and boiled in salted water.  (I imagine this would take 
some of the bite out of it.)  Then it's soaked in cold water for 9 days to 
remove the salt.  Finally, it's boiled in honey or sugar syrup.

The original recipe is here:
http://www.staff.uni-marburg.de/~gloning/confits.htm
(recipe #8)

Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom


Date: Fri, 05 Dec 2003 13:49:08 +0000
From: "Vincent Cuenca" <bootkiller at hotmail.com>
Subject: [Sca-cooks] Candying horseradish
To: sca-cooks at ansteorra.org

>Has anyone tried candying horseradish root? Wonder if it was done in 
>period? Or mustard-seed comfits? Since sugar was expensive, I imagine you 
>used it with expensive imported spices not the local mustard seed.
>
>Stefan

Hee hee hee...

>From the "Llibre de Totes Maneres de Confits":

CAPITOL .VIIJ.e PER CONFEGIR LO RAVE GUALESCH
Pendreu lo rave gualesch e reu lo e feu lo net be ab aygua. E apres telar l 
eu menut tot, e apres metreu lo al foch ab aygua  e metreu hi un bon puny de 
sall e bulla tant que sia ben mol.  E apres treureu lo n e metreu lo en 
aygua freda .viiij.o jorns mudant  tots jorns l aygua. E, com sia be 
deselat, aureu fussa vostra  mell, e, ben escumada axi com dit es, metreu lo 
ab la mel o axerop  e bulira ferm tro que lo axerop sia fet que fassa fills. 
E a mester  en una llr. de rava galesch .j. llr. de mel.

Chapter Eight To Candy Horseradish
Take the horseradish and scrape it and make it clean with water.  And then 
chop it all finely, and then put it on the fire with water and add a good 
handful of salt and boil it enough so that it is very soft.  And then take 
it and put it in cold water for nine days, changing the water each day.  
And, once all the salt is removed, have your honey made, and, well skimmed 
as it is said before, add it all to the honey or syrup and boil it rapidly 
so that the syrup is done when it makes threads. And for one pound of 
horseradish one pound of honey is enough.


I keep threatening to make this stuff and take it to the Horseradish 
Festival in Collinsville, IL.

Vicente


Date: Tue, 22 Mar 2005 20:11:26 -0500
From: Daniel Myers <edouard at medievalcookery.com>
Subject: Re: [Sca-cooks] Horseradish sauce
To: Cooks within the SCA <sca-cooks at ansteorra.org>

On Mar 22, 2005, at 7:55 PM, Robin Carroll-Mann wrote:
> I'm doing a little project on horseradish, so I perused the
> Florilegium file.  I saw one recipe for a horseradish sauce with
> almonds and wine, posted by Urtatim (the Cook Formerly Known as
> Anahita).  It was supposedly from the Buch von Guter Speise, but I
> have searched the print translation by Melitta Adams, and the online
> translation by Alia Atlas, and I cannot find the recipe.

I didn't find one in Guter Speise, but there is one in Libre del Coch:

156. PARSLEY
You must take the parsley and remove the roots, and strip off the
leaves very well and clean it; and grind those leaves a great deal in a
mortar; and after it is well-ground, toast a crustless piece of bread,
and soak it in white vinegar, and grind it with the parsley; and after
it is well-ground, cast a little pepper into the mortar, and mix it
well with the parsley and the bread. And then cast in honey, which
should be melted, in the mortar, stirring constantly in one direction
until the honey incorporates itself with the sauce in the mortar; and
if the sauce should be very thick, thin it with a little watered
vinegar, so that it should not be very sour; and having done that, take
two smooth pebbles from the sea or river, and cast them in the fire;
and when they shall be quite ruddy and red, cast them with some tongs
in the mortar in such a manner that they are quenched there; and when
all this is done, taste it for flavor. And make it in such a manner
that it tastes a little of pepper, and a little sweet-sour, and of
parsley; and if any of these things is lacking, temper [the dish] with
it.

157. Sauce of Horseradish and of Clary Sage
In the same manner as the parsley, you can also make sauce from the
root of the horseradish. And the same from the leaves of clary sage.

- Doc


Date: Tue, 22 Mar 2005 22:20:22 -0500
From: "Phil Troy / G. Tacitus Adamantius"
	<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] Horseradish sauce
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Also sprach Robin Carroll-Mann:
> I'm doing a little project on horseradish, so I perused the
> Florilegium file.  I saw one recipe for a horseradish sauce with
> almonds and wine, posted by Urtatim (the Cook Formerly Known as
> Anahita).  It was supposedly from the Buch von Guter Speise, but I
> have searched the print translation by Melitta Adams, and the online
> translation by Alia Atlas, and I cannot find the recipe.
>
> Urtatim?  Anyone?

Caterina's website has the recipe here:

http://cs-people.bu.edu/akatlas/Feasts/feast2_3_96_doc.html

Urtatim may have typed in the wrong source; according to Caterina,
it's from Das Kochbuch Meister Eberhards (followed by Caterina's
adaptation):

#2 A good sauce to make in the Fast

      Item. Take horseradish and pound it in a mortar and take almond
kernels or nuts and pound them also and pour a wine there in.
Horseradish brings the stone very much, when one eats it in the food.

      Ingredients:
          8 tsp sour white wine
          2 Tbsp ground horseradish root
          4 tsp ground almonds
      Directions:
          Grind and mix all ingredients together to form sauce.

Adamantius


Date: Tue, 22 Mar 2005 20:06:29 -0800
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] Horseradish sauce
To: sca-cooks at ansteorra.org

Lady Brighid ni Chiarain wrote:
> I'm doing a little project on horseradish, so I perused the Florilegium
> file.  I saw one recipe for a horseradish sauce with almonds and wine,
> posted by Urtatim (the Cook Formerly Known as Anahita).  It was
> supposedly from the Buch von Guter Speise, but I have searched the print
> translation by Melitta Adams, and the online translation by Alia Atlas,
> and I cannot find the recipe.

Hmm-mmm, i don't know how i did that. It's
actually from Das Kochbuch des Meisters Eberhard,
and i must have found the translation i used at
http://cs-people.bu.edu/akatlas/Feasts/feast2_3_96_doc.html

That's Alia Atlas's site

-------

Here's the original German from Thomas Gloning's invaluable site:
Das Kochbuch des Meisters Eberhard (15. Jh.)
http://staff-www.uni-marburg.de/~gloning/feyl.htm

<<R2>>
Ein gutte salsen zu machen in der fastenn.
Item nym merrich vnd zustoß den in einem mo:erserr
vnd nym mandelkernn oder nuß vnd zustoß die auch
vnd geuß ein wein dar an. Merrich bricht den
stein garr serr, wenn man in isset in der kost.

-------

I'll have to correct that page... Thanks for pointing it out!

Sorry for the confusion.
-- 
Urtatim, formerly Anahita


Date: Tue, 22 Mar 2005 23:54:37 -0500
From: Barbara Benson <voxeight at gmail.com>
Subject: Re: [Sca-cooks] Horseradish sauce
To: Cooks within the SCA <sca-cooks at ansteorra.org>

> Lady Brighid ni Chiarain wrote:
>> I'm doing a little project on horseradish, so I perused the 
>> Florilegium file.

Greetings,

You may already have this one, but just in case here is a recipe from 
Rumpoldt:

  Beet Sauce
Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed by Dr. Thomas
Gloning; Translated by Gwen Catrin von Berlin.
3. Rote Ruben eyngemacht mit klein geschnittenen Merrettich/ Aniss/
Coriander/ und ein wenig Kuemel/ sonderlich wenn die Ruben
geschnitten/ gesotten mit halb Wein und halb Essig.

Red beets preserved with small cut horseradish/ anise/ coriander/ and
a little caraway/ special if the beets are cut/ marinated in half wine
and half vinegar.

Serena da Riva


Date: Tue, 12 Apr 2005 17:09:51 -0400 (GMT-04:00)
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: [Sca-cooks] Candied horseradish
To: EKCooksGuild at yahoogroups.com, sca-cooks at ansteorra.org

This past Saturday at Emmaus Fair (an A&S display event), I brought in 
my redactions of 3 horseradish recipes.  One was the honey-horseradish 
sauce from de Nola, which I have made before, and is in the 
Florilegium.  One was a German horseradish sauce for Lent -- 
horseradish pounded with almonds and white wine.  Strong, but not very 
interesting.  The third was a recipe that has fascinated me ever since 
I first read it -- candied horseradish from the 14th c. Catalan 
confectionary manual.  Below is the original, my translation, and 
redaction with notes.  Disclaimer: I translated the recipe using a 
Catalan dictionary, plus my knowledge of French and Spanish cognates.  
I believe I have gotten all the essential details right, but would 
appreciate correction from anyone who knows more than I.

CAPITOL .VIIJ.e PER CONFEGIR LO RAVE GUALESCH
Pendreu lo rave gualesch e reu lo e feu lo net be ab aygua.
E apres telar l eu menut tot, e apres metreu lo al foch ab aygua
e metreu hi un bon puny de sall e bulla tant que sia ben mol.
E apres treureu lo n e metreu lo en aygua freda .viiij.o jorns mudant
tots jorns l aygua. E, com sia be deselat, aureu fussa vostra
mell, e, ben escumada axi com dit es, metreu lo ab la mel o axerop
e bulira ferm tro que lo axerop sia fet que fassa fills. E a mester
en una llr. de rava galesch .j. llr. de mel.

Chapter VIII -- To Conserve Horseradish
Take the horseradish and pare it and clean it very well with water.  
And then cut it very small, and then set it on the fire with water and 
put there a good fistful of salt, and boil it until it is quite soft.  
And then remove it and place it in cold water for 9 days, changing the 
water every day.  And when it is well de-salted, have your honey 
prepared, and well-skimmed as has been said, cast it [the horseradish] 
in the honey or syrup and boil it hard until a syrup is made which 
forms threads.  And for one pound of horseradish, one pound of honey is 
needed.

Libre de totes maneres de confits (Catalan, 14th c.)
http://staff-www.uni-marburg.de/~gloning/confits.htm

Notes: I took a horseradish root, peeled it, and cut it into 2/3 inch 
cubes.  I boiled it in salted water until it was fork-tender.  I 
drained and rinsed the horseradish cubes, and put them in a large jar 
of cold water in the refrigerator.  For 9 days I changed the water 
daily (though I forgot once or twice).  I drained the horseradish, and 
placed it in a saucepan with an equal weight of honey.  I simmered this 
mixture until the honey reached the thread stage on a candy thermometer 
(230-235° F).

The boiling and soaking process took almost all of the "bite" out of 
the horseradish.  I had expected something similar in intensity to 
candied ginger, but the result was much milder.  It could well have been 
candied turnip, or some other such root vegetable, though there was a 
discernable horseradish taste.  The honey flavor was quite distinct, 
and I would like to try the recipe again with a sugar syrup.

Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom


Date: Wed, 13 Apr 2005 22:43:54 -0400
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] Candied horseradish
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Stefan li Rous wrote:
> Mistress Brighid gave her translation of a period candied horseradish
> recipe:
>
>> Chapter VIII -- To Conserve Horseradish
>> Take the horseradish and pare it and clean it very well with water.
>> And then cut it very small, and then set it on the fire with water and
>> put there a good fistful of salt, and boil it until it is quite soft.
>
> Interesting. I made this recipe a few months ago using the translation
> provided by Vincente (which can be found in the horseradish-msg file
> in the Florilegium).
>
>> Chapter Eight To Candy Horseradish
>> Take the horseradish and scrape it and make it clean with water.  And then
>> chop it all finely, and then put it on the fire with water and add a good
>> handful of salt and boil it enough so that it is very soft.
>
> A little bit different in wording and perhaps thus affecting the
> interpretation. I took "chop it all finely" to mean finely diced,
> about 1/16 inch cubes.

Subtleties of wording are difficult.  We're accustomed, in modern
cookbooks, to very precise directions, and we know there is a difference
between chopping, and dicing, and mincing, etc.  The verb in the
original Catalan is "telar", which means "to cut".  In the 1520 Catalan
edition of de Nola's Libre de Coch, "tallar" is used to refer to
carving, cutting meat into walnut-sized pieces, and cutting chicken into
serving pieces.  By itself, "tallar" tells us nothing.  The crucial part
is "menut tot", which I translated as "very small" and Vincente rendered
as "finely".  I honestly don't know what would be the right degree of
smallness.  My cubes were all 1/2 inch or smaller, which was small
enough to cook through, and to let the honey thoroughly penetrate the
horseradish.

Most of the other candied fruits and vegetables in the same cookbook are
preserved whole, or in slices (the gourds are to be cut in thick
slices).  So, I don't get the feeling that mincing is called for -- just
small enough to cook through.  IMO.  As I said, I haven't studied
Catalan, and I may be missing something.
-- 
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom


Date: Thu, 14 Apr 2005 01:28:03 -0400
From: Bill Fisher <liamfisher at gmail.com>
Subject: Re: [Sca-cooks] Candied horseradish
To: Robin Carroll-Mann <rcmann4 at earthlink.net>,	Cooks within the SCA
	<sca-cooks at ansterra.org>

On 4/12/05, Robin Carroll-Mann <rcmann4 at earthlink.net> wrote:
> The boiling and soaking process took almost all of the "bite" out of  
> the horeradish.  I had expected something similar in intensity to  
> candied ginger, bu the result was much milder.  It could well have  
> been candied turnip, or some other such root vegetable, though there  
> was a discernable horseradish taste.  The honey lavor was quite  
> distinct, and I would like to try the recipe again with a sugar syrup.
>
> Brighid ni Chiarain
> Barony of Settmour Swamp, East Kingdom

Mmmmm....horseradish....

Yeah, cooking horseradish does take most of the bite out of it.  If you were to grate the root and fry it, it becomes sweet.  I've used it as a crust for
chicken that way.  Very nice.

Boiling it, makes it another boiled root with very little taste left,
especically if it calls for boiing it until it is soft.

The water changig would also carry away a good bit of the taste as it
"de-salted" the already boiled root.

If you wanted to eschew that part of the recipe and cut the peices
smaller and just blanch them, you would come up with a more
interesting outcome.  It wouldn't be true to the
original recipe, but I think it would be interesting and worth trying.

Cadoc


Date: Fri, 15 Apr 2005 23:44:37 -0400
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] Candied horseradish
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Stefan li Rous wrote:
> Brighid replied to me with:
>> Most of the other candied fruits and vegetables in the same cookbook are
>> preserved whole, or in slices (the gourds are to be cut in thick
>> slices).  So, I don't get the feeling that mincing is called for --  
>> just small enough to cook through.
>
> Interesting. This reinforces the argument that the pieces were bigger
> than diced pieces. I was not aware of this other information. Part of
> the disadvantage of working from a single recipe rather than a family
> of them.
>
> Is there any indication of how the gourds are sliced? One way, in
> parallel stripes across the "equator" of the gourd would give rings,
> while cutting them in the pole to pole direction would most likely be
> done in strips. Gourds are hollow, right? Or at least the part we are
> candying here?

I think the gourds mentioned here are the green gourds found in Asian
grocery stores, or something similar.
http://www.specialtyproduce.com/spNetwork.ASP? 
Item=396&WCI=Frameset&WCE=Main

I'm having trouble reading it, but I *think* it says to make the gourd
into wheels (cross-section slices I suppose), and then cut it into wide
and good slices.  Then, cut off the rind and remove everything inside
except the firm white flesh.  Green gourds on the inside are rather like
zucchini or eggplant -- there is a seeded area, and the more mature the
gourd is, the larger the seeds are.  This may wind up in chunks or
cubes, rather than the rounds I was originally envisioning.  The next
step is to layer the gourd pieces with salt, and press them for 2
weeks.  That will draw out the moisture and compress the pieces.  So, I
don't think we're starting with pieces that are very small.

> Horseradish, as well as ginger, can be a bit "stringy". This likely
> gets worse the bigger the pieces of the root are. I wonder if the
> seven (nine?) days of soaking are also to soften some of these strands
> as well as the leach out some of the horseradish taste.

Could be, but remember the recipe starts with parboiling the horseradish
pieces until very soft.  The soaking may soften it a little more, but
not much, as far as I could judge.  I did cut some of the chunks smaller
after the soaking, and didn't observe that they were significantly
different in texture.

> I'm sure there is at least some leaching of the horseradish taste
> wanted, other wise they wouldn't have you change out the water so
> much. Just put the horseradish in the water and let it sit.
>
>> IMO.  As I said, I haven't studied
>> Catalan, and I may be missing something.
>
> Possible. But I doubt it.

I'd still be happier if someone who knows the language could comment.
-- 
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom


Date: Fri, 5 Aug 2005 06:01:34 -0700 (PDT)
From: Sandra J. <kieralady2 at yahoo.com>
Subject: [Sca-cooks] Re: Horseradish sauce
To: sca-cooks at ansteorra.org

Horseradish sauce
<2> Ein gutte salsen zu machen in der fastenn. Item
nym merrich vnd zustoß den in einem mo:erserr vnd nym
mandelkernn oder nuß vnd zustoß die auch vnd geuß ein
wein dar an. Merrich bricht den stein garr serr, wenn
man in isset in der kost.
To make a good sauce for Lent. Take horseradish and
pound it in a mortar and take almonds or nuts and
pound those, too, and pour some wine to it.
Horseradish breaks the stone very well if it is eaten
with your diet
From:Master Eberhard's Cookbook. 15th C. cookbook and
dietetics from Landshut. translated by
Volker Bach

Kind Regards,
Clara von Ulm

P.S. Header from online book:
****************************************
*** Das Kochbuch des Meisters Eberhard (15. Jh.)
*** Textgrundlage:
*** A. Feyl: Das Kochbuch Meister Eberhards. Diss. Freiburg i.B. 1963
*** Einrichtung: gescannt und 1 mal Korrektur gelesen
*** Thomas Gloning *** Kennzeichnung der Textelemente:
*** T = Titel; R = Rezept; U = Überschrift oberhalb eines Rezepts
*** o:e = o mit übergesetztemm e; v:: = v mit übergesetztem Doppelpunkt usw.
*** Die Silbentrennung wurde aufgehoben
*** Copyright:
*** To the best of my knowledge, this text is 'gemeinfrei' according
*** to German law. You may use this electronic version for private and
*** scholarly purposes, as long as this header is included.
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Date: Fri, 5 Aug 2005 10:13:47 -0700
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] Horseradish (was salsa sans capiscums?
To: sca-cooks at ansteorra.org

Ranvaig asked:
>  Does anyone have a period recipe for horseradish Sauce?

I've got two on my website - go to the Dining Niche page and look
through the menus.
http://home.earthlink.net/~lilinah/diningniche.html

One was a Spanish recipe that Brighid translated, from El Libro de
Guisados, 1529
http://home.earthlink.net/~lilinah/2000_Boar_Hunt/2000-2nd.html#horseradish

One is in the German feast, from Das Kochbuch des Meisters Eberhard,  
15th C.:
http://home.earthlink.net/~lilinah/2001_Feasts/2001-Boar_Hunt/2001-3rd.html#horseradish
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita


Date: Thu, 13 Apr 2006 23:38:33 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: [Sca-cooks] horseradish in period
To: Cooks within the SCA <sca-cooks at ansteorra.org>

--- Cat Dancer <pixel at hundred-acre-wood.com> wrote:
> Was horseradish as we know it--plain roots grated into vinegar-- 
> served in period, or was it always mixed with something else?
>
> Margaret FitzWilliam

Well, according to the Penguin Companion to Food, p. 464, "Horseradish is a native wild plant of Eastern and Southeastern Europe and Western Asia.  Once established, it is an ineradicable weed and it is now naturalized all over Europe and in the USA.  But its westward movement seems to have been relatively recent.  There is no certain reference to it in classical literature.

"Much later, the 13th-century writer Albertus Magnus describes a 'raphanus' (radish) used for medical purposes in terms which fit horseradish well.  But  the German Fuchsius, in his "Historia Stirpium" (1542), gave the first unmistakable description of horseradish root used as a condiment, and this was repeated soon afterwards by Italian and English authors.  An early English name was 'red cole'; this cannot have referred to the colour of the root, which is yellowish-brown outside and white within; but may have been given because of the fiery taste was like red-hot coals.  The name 'horseradish', which is also old, means a radish which is 'hoarse', or coarse and strong.  The French name 'raifort' also means 'strong root'."

Huette


Date: Fri, 12 May 2006 13:46:05 -0400 (EDT)
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] another horseradish question
To: Cooks within the SCA <sca-cooks at ansteorra.org>

> I'm making horseradish for our Crown feast tomorrow, and I have a question
> about method: I have a Kitchen-Aid mixer with the food grinder attachment,
> I have some manual grinders, I have a Kitchen-Aid blender, and I have hand
> graters. I am leaning towards the blender or the mixer for ease of
> preparation--anybody have any input on which one would work better?

The grinder would probably be better than the blender, though the  
slicer/shredder would be better still.  I use a food processor with a  
shredding disc.  In any case, make sure you're working in a well- 
ventilated area, and don't lean over the container.  The fumes from  
freshly-grated horseradish are... potent.

Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom


Date: Fri, 12 May 2006 11:18:30 -0700 (PDT)
From: <tom.vincent at yahoo.com>
Subject: Re: [Sca-cooks] another horseradish question
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Another great tool for horseradish is a salad-shooter. Very handy for feasts.

Duriel


Date: Fri, 12 May 2006 18:52:18 +0000
From: nickiandme at att.net (Debra Hense/Kateryn de Develyn)
Subject: [Sca-cooks] another horseradish question
To: sca-cooks at ansteorra.org (Group-SCACooks)

<<I'm making horseradish for our Crown feast tomorrow, and I have a question
about method: I have a Kitchen-Aid mixer with the food grinder attachment,
I have some manual grinders, I have a Kitchen-Aid blender, and I have hand
graters. I am leaning towards the blender or the mixer for ease of
preparation--anybody have any input on which one would work better?
>>

I've used hand grinders and a kitchen-aid with grinder attached.  The  
blender is not strong enough.  You need power to grind some of those  
horseradish roots.  They are tough-fiberous roots.  Do a large grind  
blade first and then a smaller grind blade like you do for meat when  
grinding down into sausage/hamburger.  Be prepared - some of the  
roots are very, very strong - use gloves and be prepared for your eyes  
to water (much like cutting onions.)

The Cuisinart didn't have a fine enough shredding blade on it the one  
time I used it.

Kateryn de Develyn
Barony of Coeur d'Ennui
Kingdom of Calontir


Date: Sun, 14 May 2006 23:31:56 -0400
From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
Subject: Re: [Sca-cooks] another horseradish question
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Duriel suggested:
>>>
Another great tool for horseradish is a salad-shooter.  Very handy
for feasts.
   <<<

> Huh? A salad shooter is one of those plastic kitchen utensils that
> you put wet lettuce and such in after washing them for salads, right?
> You wind a crack which spins the plastic drum filled with wet lettuce
> which spins off the water by centrifugal force, right?

Nope, that's a salad spinner. A salad shooter is a bit like a small
powered brush chopper-- it chops up whatever you feed in on the top and
shoots it out the front.
-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 


Date: Mon, 10 Jul 2006 11:44:19 -0400
From: Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net>
Subject: Re: [SCA-AS] horseradish questiion
To: Arts and Sciences in the SCA <artssciences at lists.gallowglass.org>

<<< So this year my garden seems to be having a big horseradish year.  Anyone 
have some period suggestions on how I might prepare it so it keeps and do I 
need to do anything speicial before I put it in mustard? >>>

Well,
Brighid ni Chairain has done a period horseradish sauce and candied 
horseradish.

The horseradish-honey sauce is on her web page, here:
http://breadbaker.tripod.com/sauces.html

There's a collection of horseradish information, not all of it period, 
in the Florilegium file, 
http://www.florilegium.org/files/PLANTS/horseradish-msg.html

There's a mustard in Digby that calls for stirring the mustard with a 
horseradish root. The Closet Opened (sir Kenelme Digbie, KT) 1669 To 
Make Mustar

 The best way of making mustard is this: Take of the best mustard seed 
(which is black) for example a quart. Dry it gently in an oven, and beat 
it to subtle powder, and serse it. Then mingle well strong wine-vinegar 
with it, so much that it be pretty liquid, for it will dry with keeping. 
Put to this a little pepper, beaten small (white is the best) at 
discretion as about a good pugil and put a good spoonful of sugar to it 
(which is not to make it taste sweet, but rather, quick, and to help the 
fermentation) Lay a good onion in the bottom, quartered if you will, and 
a race (root) of ginger scraped and bruised, and stir it often with a 
Horseradish root cleansed, which let always lie in the pot till it hath 
lost its vertue, then take a new one. This will keep long, and grow 
better for a while. It is not good till after a month, that it have 
fermented a while. Some think it will be the quicker if the seed be 
ground with fair water, instead of vinegar, putting store of onions in 
it.

My Lady Holmsby make her quick fine mustard thus: Choose true mustard 
seed; dry it in an oven, after the bread is out. Beat and searce it to a 
most subtle powder. Mingle Sherry-Sack with it (stirring a long time 
very well, so much as to have it of a fit consistency for mustard) Then 
put a good quantity of fine sugar to it, as five or six spoonfuls, or 
more, to a pint of mustard. Stir and incorporate well together. This 
will keep good a long time. Some do like to put to it a little (but a 
little) of very sharp wine vinegar.

http://www.florilegium.org/files/FOOD-CONDIMENTS/mustard-msg.html

There's also some recipes in the Meisters' Eberhard text in the 
florilegium:

This is an excerpt from Das Kochbuch des Meisters Eberhard, G. 
Balestriere (trans.)
To make a good sauce for Lent. Take horseradish and pound it in a mortar 
and take almonds or nuts and pound those, too, and pour some wine to it. 
Horseradish breaks the stone very well if it is eaten with your diet.

Also...
If you do not have too cold a stomach when you go to eat breakfast, you 
may eat horseradish, tart or sweet cherries and other food afterwards 
because these things chill you and make you moist while the season makes 
you hot and dry, and they cause you to sweat, and the cherries drive out 
the excess gall. But you shall not eat too much of them so that you do 
not chill your stomach too much, especially if it is cold and sick at 
the time.

Note from me:
Horseradish roots can be harvested and kept in a cool dry place for some 
time.
-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net


Date: Tue, 18 Feb 2014 14:12:26 -0500
From: Robin Carroll-Mann <rcarrollmann at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Spanish honey-horseradish sauce in de Nola

I thought I'd sent a link to my website which has the translation and
redaction.  Did it not come through?

http://breadbaker.tripod.com/sauces.html

Brighid ni Chiarain


Date: Sat, 22 Feb 2014 22:14:26 +0100
From: "Susi Mayer" <susanne.mayer5 at chello.at>
To: <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Surviving medieval sauces?

Horseradish sauce is STILL a very popular sauce in Austria for cooked beef 
or ham and VERY simple, had it just last weekend,...

Take some day old white rolls cut them up and add to broth, cook mushy and 
add enough broth to get a sauce of your preferred thickness, just before it 
is served add grated horesradish to taste.

Katharina
Drachenwald
Ad Flumen Caerulum (YES, THE blue danube ;-))
Vienna/Austria


Date: Sat, 22 Feb 2014 23:51:07 -0500
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Surviving medieval sauces?
Message-ID: <p06010208cf2ee42c8d1c at [10.0.1.125]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

<< Dear Eduardo, could you steer me to some references please? >>

< There are a lots of recipes for horseradish 
preparations and sauces in the German Corpus.
Eduardo >

I'm not Eduardo, but my usual Rumpolt report:
Rumpolt uses two names for Horseradish.  From 
Gernot Katzer's Spice Pages: German has two words 
for horseradish: Meerrettich is preferred in the 
North, while Southern Germans and Austrians 
usually call it Kren.

From the menus:
A Beluga sturgeon cooked in its own broth/ and 
parsley root/ and also grated horseradish thrown 
over it/
A roasted wild goose/ and grated horseradish under it.
Fried perch/ in a horseradish (sauce).
A boiled beef with horseradish.
Cooked beef/ and a capon and dried meat/ all 
dressed in a dish/ and a horseradish (sauce?) 
poured over.
With the roasts one can dress red beets made with 
horseradish/ as one makes in Bavaria.

Ochsen 17. A tongue cooked with horseradish. 
Scrape the horseradish clean/ and cut it very 
clean/ put a few almonds to to it/ and grate it 
together in a shredder. Put it into a (clay) pot 
or tinned fish boiler/ and let the horseradish 
come to a boil with a good hen or beef broth/ 
then it becomes white/ and put beef fat into it/ 
so it tastes well of it.
And when the tongue is cooked and cleaned off/ 
then cut them apart/ and put them into the beef 
broth/ so it stays warm. And when you will dress 
it/ then dress the horseradish first/ lay the 
tongues into it/ and baste with a beef fat/ and 
do not over salt it/ then it is elegant/ good and 
well tasting.

Ochsen 45.  Roast a beef roast/ and when it is 
roasted/ then put horseradish/ that is pounded or 
grated/ and dissolved with beef  broth/ then it 
is a good dish/ and costs not much.

Ochsen 63. A piece of Beef prepared with 
horseradish/ as is previously described/ how one 
should make it.

Schweinen 6. To prepare the breast from the wild 
pig. ... also with pounded horseradish/ mixed 
with a beef broth.  Because it is good to cook in 
many manners/ especially when a cook will apply 
diligence.

Schweinen 17.  Blood sausage from a wild pig. 
When a wild pig is not mortally wounded/ or when 
one catches it living/ that one can stab it to 
death/ like a domestic pig/ then take the blood 
(It sounds pretty dangerous to bleed out a wild 
pig!)/ and stir it well/ cut bacon into it/ take 
a pair weck bread (two loaves)/ cut them/ or 
grate them on the grater/ soften them in a milk/ 
pour with the other in the blood/ put pepper/ 
ginger/ and mace into it/ and see/ that you do 
not over salt it/ then the sausages become soft 
and good/ that are made with the milk and the 
bread.  Then take a clean rice/ that is nicely 
parboiled and picked over.  Thus the Bohemian 
farmers make it with barley and buckwheat/ it is 
good in various manners/ when one stuffs and 
parboils them in a water/ then one lays them on a 
clean straw/ and lets them lay over night/ then 
one cook them after that/ as one will have them. 
When they are cooked to the place (until done) 
then one gives pounded horseradish with it/ made 
with a good beef broth.  The Bohemian farmers 
love to eat it like this.

Gan? 19.  To cook a goose.  Item/ to roast with horseradish.

Kappaun 29. Take the blood from a capon/ .... / 
take with it horseradish that is well grated/ and 
mixed well with a good beef broth/ given warm 
under the crop/ like this it will be good and 
well tasting.

Kappaun 31.  You may also give horseradish over a 
capon/ be it roasted or boiled/ like this it is 
elegant and good.  Take almonds/ and pound them 
with garlic/ then mix it with a good chicken 
broth/ and then pour over the roasted capon/ that 
is nicely plump/ like this it is a good lordly 
dish/ especially for the Hungarian lords.

Hausen 2. Beluga sturgeon made in clear broth. 
When the sturgeon is fresh/ then set it to (the 
fire) in a water/ and put a little salt in it/ 
and skim it nicely clean/ slice parsley root and 
whole mace into it/ and let simmer together/ like 
this it becomes well tasting and good/ and when 
you want to dress it/ then throw in crushed 
horseradish/ dissolve with the broth/ and pour 
over the sturgeon. ...

S?lmling 10.  Roasted young salmon with crushed 
horseradish.  Grate the horseradish with almonds/ 
dissolve it in a pea broth and wine vinegar/ put 
fresh butter/ that is unclarified/ and a little 
cream/ set on coals/ and let become warm/ until 
the  butter melts.
When you will dress/ then salt it first/ yet not 
too much/ like this the horseradish stays nicely 
white/ like this you can give it over the baked 
young salmon/ sent nicely warm on the table/ like 
this it is good. You can also crush almonds with 
garlic/ dissolve with a pea broth/ and can give 
it warm like the horseradish/ put it under the 
baked fish/ as it is good in both manners.  You 
can also make it of nuts and garlic.

Hecht 14. Baked (or fried) pike in horseradish. 
Take horseradish/ and shelled almonds/ grate or 
crush them/ dissolve them with wine vinegar and 
pea broth/ put a little milk and May butter in 
it/ let become only warm with it/ also put a 
little salt in it/ then you can give it under the 
baked (fried) fish/ or over it.  However if you 
want to cook for a Hungarian gentleman/ then you 
must take garlic with it/ or new nuts (walnuts??) 
that are nicely shelled/ and are white/ crushed 
with the garlic/ and dissolved with a pea broth/ 
poured under or over the baked fish/ it is good 
in both manners.

Karauschken 2.  Fried carp with horseradish.

Zindel 2.  You can also take the zindel (a type 
of fish) to fry/ and given with pepper (sauce) or 
horseradish.

Zugeh?rung 3. Red beets made in (a sauce) with 
little slices of horseradish/ anise/ coriander/ 
and a little caraway/ particularly when the beets 
are cut up/ boiled with half wine and half 
vinegar.

Zugeh?rung 4. Take a red head cabbage/ throw into 
a hot oven/ that one has baked bread in/ when it 
is fully steamed/ then pull it out/ and let 
become cold/ cut the burned away/ cut in fourths/ 
and put it in a pot or in a cask/ put a little 
fennel between/ pour half wine and half vinegar 
over it/ also cut red beets/ that cooked earlier/ 
and are cold/ into it/ put a little grated 
Horseradish under it/ like this it is good and 
well tasting.

Essig zu machen
When one puts dried powdered horseradish root in vinegar/ soon makes it sharp.

Ranvaig


Date: Sat, 22 Feb 2014 22:18:03 -0800 (GMT-08:00)
From: <lilinah at earthlink.net>
To: SCA-Cooks <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Surviving medieval sauces?

"Susi Mayer" <susanne.mayer5 at chello.at> wrote:
<<< Horseradish sauce is STILL a very popular sauce in Austria for cooked beef or ham and VERY simple, had it just last weekend,...

Dear Eduardo, could you steer me to some references please?

Katharina
Drachenwald
Ad Flumen Caerulum (YES, THE blue danube ;-))
Vienna/Austria >>>

I posted two horseradish sauce sources, one being Brighid's Spanish Horseradish Sauce from Nola's 16th c. cookbook. The other was German, from the 15 c. Das Kochbuch des Meisters Eberhard.

Horseradish sauce
Das Kochbuch des Meisters Eberhard

The Original
from Thomas Gloning's invaluable site:
http://www.uni-giessen.de/gloning/tx/feyl.htm

Ein gutte salsen zu machen in der fastenn.
Item nym merrich vnd zustoss den in einem moerserr
vnd nym mandelkernn oder nuss vnd zustoss die auch
vnd geuss ein wein dar an. Merrich bricht den
stein garr serr, wenn man in isset in der kost.

2. A good sauce to make in the Fast.
Item. Take horseradish and pound it in a mortar and take almond kernels or (wal)nuts and pound them also and pour a wine therein. Horseradish brings the stone very much, when one eats it in the food.

NOTE: I added the [wal] to nuts

5 cups ground horseradish root
2-1/2 cups ground almonds
4 cups dry white wine
1 TB salt
1/4 cup sugar

Grind horseradish.
Add almonds and wine.
Let stand overnight.
Season with salt and sugar to taste.

NOTE: I made this a couple days before the feast. This gave the sauce a chance to mellow a bit, so it wouldn't be as harsh as what i made last year. It had a nice creamy flavor. I thought it ws delicious. In fact, i rather like it mixed with the Swallenberg Sauce.

NOTE: Making this was rather, uh, eye-opening. I used a large fresh whole horseradish root. I borrowed a Vita-Mix from my house mates. Washed and peeled and rinsed the root and cut it in large chunks. Then i dropped them in the Vita-Mix and in seconds it was very finely grated. Then i added the wine. I also had to open all the doors and windows in the kitchen and the back of the house because of the really intense fumes (and it was winter and very cold). A blender or a food processor couldn't do this job - i used a food processor to make the de Nola horseradish last year and it was nowhere near as finely processed. But then, a blender or food processor won't release as many fumes, either.

NOTE: Salt seems to be left out of the list of ingredients in a number of German recipes - salt often won't be mentioned until the last sentence, which will say "And don't over-salt it". So cooks might well have added salt to this recipe.

I added the sugar to balance the flavors. I've estimated the amount of sugar i used as I added it by taste. I didn't use a lot, because I don't like sweet things much. Naturally, you can leave it out.

Brighid has posted links to her translation, but i'll include my version of her sauce here - this was my first feast as head cook, and i'd only helped in the kitchen of one other feast.

Horseradish-Honey Sauce
Spanish, de Nola, Libro de Guisados, 1529

Original
Translated from the original by Lady Brighid ni Chiarain

Perejil - Parsley
You must take the parsley and remove the roots, and strip off the leaves very well and clean it, and grind those leaves a great deal in a mortar, and after it is well-ground, toast a crustless piece of bread, and soak it in white vinegar, and grind it with the parsley, and after it is well-ground cast a little pepper into the mortar, and mix it well with the parsley and the bread, and then cast in honey, which should be melted, in the mortar, stirring constantly in one direction until the honey incorporates itself with the sauce in the mortar, and if the sauce should be very thick, clarify it with a little watered vinegar, so that it should not be very sour, and having done that take two smooth pebbles from the sea or river, and cast them in the fire, and when they shall be quite ruddy and red, cast them with some tongs in the mortar in such a manner that they are extinguished there, and when all this is done taste it for flavor, and make it in such a manner that it tastes a little of pepper, and a little sweet-sour, and of parsley, and if any of these things is lacking, temper [the dish] with it.

Salsa de Rabano Vexisco y de Gallocresta
Sauce of horseradish and of clary sage
In the same manner as the parsley, you can also make sauce from the root of the horseradish and the same from the leaves of clary sage.

Recipe by Anahita
based on redaction by Lady Brighid ni Chiarain

Makes over 1 quart of sauce
1 lb. fresh horseradish root, finely grated
4 slices Italian bread, toasted lightly
3/4 cup white wine vinegar
2 cups honey
1 cup water
2 tsp black pepper

1. Wash and peel the horseradish root. Chop very coarsely.
2. Toast bread - can be done on grill - or if there's a toaster, use it.
3. Grate horseradish finely. I'm not sure if we used the blender or the Cuisinart. Whichever, you will probably want to grind it twice to get it fine.
4. Soak the toasted bread in the vinegar. 
5. Place horseradish in the container of a blender or food processor.
6. Add the toasted bread, crumbling as necessary.
7. Blend a moment until just barely mixed, not pasty.
8. Add the remaining ingredients, adjusting as necessary for taste - and Watch Out! as the horseradish is STRONG!
9. Add just enough water to make a smooth sauce that is not too thin
10. Just before serving, heat the sauce on low heat until warm. Do not boil.
WARNING: Don't lean over the blender, the bowl, or the pan without acknowledging that there will be rising horseradish fumes.

I think some folks thought they were having some sort of transcendent experience when they ate this. It was quite strong but quite good and excellent company for the pork. This would also be good with any red meat.

i add now that it should probably have been made a day or two beforehand.

Urtatim (that's oor-tah-TEEM)


Date: Mon, 24 Feb 2014 20:55:40 +0100
From: "Susi Mayer" <susanne.mayer5 at chello.at>
To: <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] Surviving medieval sauces?

Thanks to all three of you,

From: Sharon Palmer <ranvaig at columbus.rr.com>
From: <lilinah at earthlink.net>
From: David Walddon <david at vastrepast.com>

(cut your posts, will be too long otherwise)

I just was curious and had to respond as I did make the *modern* (or not soo 
modern ;-), as I found it in the Mondseer Codex) version of Horseradish 
sauce last weekend.

orig. Doris Aichholzer Wildu machen ayn guet essen... Mondseer Codex 4995 
#119

Wildu machen ein salsen aus chren, so nim chren und schab in schon an der 
wurtz und sneid in alz di wurfelund stoz sy(with dots) and semel dar under 
und treib es durich mit fleisch pru(with dots)e, etc.

Will you make a sauce from Horsradish, so take a root and scrap it well , 
cut it in cubes and pound it and rolls (Semel) together and pass them 
through with meat broth.

It does not tell if served hot or cold, but hot, it is yummy and if you cook 
the pounded up rolls in broth and add the very finely grated radish afterwards you can omit the passing through. I don't know since when graters were around but grating beats pounding in a mortar, in this case anyway, as Horseradish is very hard to pound small.

 at Sharon:
The uses today did NOT much change from Rumpold, the most popular use for 
*Krenso?'* or *Semmelkren* which denotes the two main ingredients rolls and 
Horseradish (The Austrian version) is still as accompaniment to boiled beef, 
tongue and cooked ham served hot.

Mixed with unsweetend whipped cream served to cold fish.
Plain served with cold ham and other cold cuts.
Bloodsausage served either with plain or yes slightly moistened (with soup) 
Horsradish, and NOT only the Bohemian farmers love this but this is still 
also a favorite in the Viennese kitchen and Carintian/Styrian kitchen.

It has fallen out of use with chicken and unfortunately Kapaun (kastrated 
rooster) is very hard to get! (In Austria only a veterinary may castrate a 
rooster nowadays and farmers only seldom do hand raise their chicken. Only 
on BIO (biological whatever,... ) freerange chicken farms you can probably 
find some but at exorbitant prices.

red beet: a cold salad or luke warm salad of cooked red beets sprinkled with 
grated horseradish is delitious and still popular.

Fish, today only with cold fish and as mix with whipped cream.

btw Sharon I just stumbled over this dictionary (wanted to look up Saelmling 
(a with dots)and wondered if it meant Salvelinus as this fish is also a 
genus of the salmonid fish and pretty common (again) in Europe.

http://etymology_de.deacademic.com/9381/S%C3%A4lmling

 at Urtatim: thank you, I got Brighids links and redaction from the digest. And 
YES it is quite an eye-watering job,....

and YES,  the later you grate and add the horseradish and the less you cook 
it, the more *BITE* it will have.

 at Eduardo: Thank you for the tip, I never tried mustard making.

Katharina


Date: Mon, 24 Feb 2014 22:44:19 -0600
From: "TerryDecker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] ground horseradish root

Actually, you want to grind root to make powder.  Once you cut or grate the 
root, it will deteriorate rather quickly unless packed in vinegar.

"Horse" in this reference means "large and/or crude."

Bear

-----Original Message-----

However, my question was on finding *powdered* or ground horseradish root. 
I've only seen it in jars, I think pickled in vinegar or fresh. I'm 
imagining a jar of a powder.  Okay, unlikely you say? Well, I'm now seeing 
jars of powdered peanut butter! No oils I guess, so you lose something, but 
it is being sold.

I have wondered how horseradish got the "horse" prefix and wondered if that 
allusion to horses was in other languages or not. Sometimes a horse allusion 
mentions horse eat something, but people don't. People do eat horseradish, 
but not straight. I also remember big, green horse apples from my youth but 
those aren't eaten.

Stefan


Date: Tue, 25 Feb 2014 01:40:32 -0500
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] ground horseradish root

<<< I have wondered how horseradish got the "horse" prefix and wondered 
if that allusion to horses was in other languages or not. >>>

http://gernot-katzers-spice-pages.com/engl/Armo_rus.html

"The English name horseradish is allegedly derived by 
misinterpretation of the German Meerrettich as mare radish ("mare" 
being the English term for a female horse, for those of other 
mother-tongues). On the other side, several English plant names 
contain an element horse to denote "large" or "strong"; if one 
adopted the theory that horseradish is of the same kind, the name 
would actually parallel German Meerrettich. "

The Spice pages is a great site to check for more information about 
spices, and for the names in many languages.  Click the link by 
"Synonyms" to see the name in 61 languages.

Also "Intact horseradish root does not exhibit much aroma, but on 
cutting, shredding and especially grating, a pungent and 
lachrymatory, very strong odour is released. This odour is, however, 
not stable but vanishes after some ten or twenty minutes."

Ranvaig


Date: Tue, 25 Feb 2014 11:37:52 -0500
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] ground horseradish root

On Feb 24, 2014, at 11:31 PM, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
<<< However, my question was on finding *powdered* or ground horseradish root. >>>

Penzeys sells it.

Horseradish Powder 
Easy-to-make, mix 1 parts water with 1 part horseradish powder for thick, nippy horseradish sauce. Use 2 parts water to 1 part powder for a thinner sauce. Serve with prime rib. For a seafood dipping (cocktail) sauce, add to tomato sauce, 1-2 TB. per Cup. Mix a little into meatloaf or hamburgers ( 1/2-1 tsp. per pound), or mix with Oriental Mustard Powder for HOT Chinese sauce.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyshorseradishpowder.html?id=FNB2jBYF

Johnnae


Date: Tue, 25 Feb 2014 16:36:40 +0000 (GMT)
From: Volker Bach <carlton_bach at yahoo.de>
To: "graylion at sm-wg.net" <graylion at sm-wg.net>,	Cooks within the SCA
	<sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] ground horseradish root

I've read that the horse connection for horseradish comes from the fact that while horses will not eat it, you can encourage them to give the temporary appearance of spirited aggressiveness by introducing it at the other end. The traditional term for the practice, apparently, is feaguing.

Giano

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