A CONDIMENT - PICKLED CUCUMBERS AND RADISH
Ein Buch von guter spise, 1354
Originally Published November 27, 2021
You are missing a treasure trove of information if you have not visited Dan Myer's Medieval Cookery Site. His site is one of my most often used resources when looking for online cookbooks or specific instructions on how to make different recipes. He also used to host a lot of my recipes from the original Give it Forth blog for which I am eternally grateful. As he has revamped his site, many of those recipes are no longer available. They can still be found at the original blog site, and will eventually be moved here. The search function is phenominal in helping you to locate similar recipes among the varied recipes available. I urge you to visit this site if you are not familiar with it!
Original Recipe
[Ein Buch von guter spise, A. Atlas (trans.)]: 48. Ein condimentlin (A condiment). Mal kümel und enis mit pfeffer und mit ezzige und mit honige. und mach ez gel mit saffran. und tu dar zu senf. in disem condimente maht du sulze persilien, bern und clein cumpost oder rüeben, waz du wilt.
Interpretation
A Condiment. Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze (pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want.
Question? What vegetables/Fruits??
Answer--Parsley (root) and Beets are mentioned
Consider "Composte"? Similar ingredients and process.
An Anonymous Tuscan Cookery Book <==Most Closely Resembles
[62] Compost. Take carrots well cleaned and boiled, and let them cool: and in their water cook turnips (rape) cut in four pieces and not cooked too much, and likewise let them cool. Then take parsley roots, radishes, ... and the white part of leeks, and fennel, pears, capers, and heads of cabbage, and boil everything separately, and cool them as above: according to the Lombard custom, you can put in garobbi [see note]. Then take good mustard, made with strong vinegar, fennel seeds, anise; and arrange them individually in batches. And put finely sliced radish in each batch of the aforementioned vegetables, and put in mustard and then particular vegetables, as is convenient. These things thus arranged, put them in a jar, and put a large board on top, and let it stand for eight days.
[63] Another preparation. Take finely minced radishes, anise, fennel seeds, and set them to cook in must; and cook them so much that the must is reduced to half: and with this must dilute the mustard. Then take small turnips (rape piccioli) and turnips (naponi), and quince, and apples, cut into four pieces, and pears cut in half, and whole carrots, and parsley roots, and fennel bulbs, and set all of these things to cook. And when they are cooked, arrange them in order in a clean jar, interspersing the diluted mustard on top, in the aforementioned batches. And if you like, you can put in some honey; and this can be made with sugar and cinnamon diluted with the aforementioned things and with vinegar, and put it away and serve it.
Een notabel boecxken van cokeryen
One may also make it thus. When one boils the quinces in wine vinegar and also in wine together, this dish gives a good appetite. And if it is too sweet for you or you wish to save honey, so take white bread and toast it as one puts in black peper [sauce]. Then you shall soften it and pass it through a cloth. And replace half the honey with this. One may also do this in compost and also in all things where one should put in much honey. But not much of the bread. Because otherwise it will encourage mould.
Forme of Cury
COMPOST. C. Take rote of parsel. pasternak of rasenns. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth.
BINGO! After further research, I believe I have found a list of appropriate ingredients in this recipe from "Wel ende edelike spijse" as translated by Christianne Muusers.
.xv. Compost neemt worttelen van pedercelle reene wel gezoden in watere ende vercoelt hebt dan soffraen Caneele ghinghebare naglen al wel ghewreuen tempert met goeden mostaerde Ghemaect van wijnasijne ende doeter suker toe frijt die worttelen wel cleene kensenruwelen of anguwissen ende dadelen den steen daer vutgedaen Cabuse coolen gesoden ghescheeden vercoelt maect een sausse pentenine doeter vp die voorseide dingen ende doeter toe vinckel saet anijs vygen kernellen van criekelsteenen zeem ende suker Ghesoden wel ghe scuymt ende dan minget metter voorseide saussen
Vegetable Stew. Take cleaned parsley roots, well boiled in water and cooled. Then have saffron, cinnamon, ginger and cloves, well brayed. Temper with good mustard made of wine vinegar, and add sugar. Fry the roots, [cut in] very small [pieces], pears (either "kensenruwelen" or "anguwissen"), stoned dates, white cabbage, boiled, the leaves separated and cooled. Make a sauce "Poitevin". Add the afore mentioned things, and add fennel seed, aniseed, figs, cherry stones, honey and sugar, boiled and skimmed off. Then mix it with the afore mentioned sauce.
Ingredients
4 cups assorted firm vegetables - I used cucumbers, parsnips, radish, white and yellow carrots 1 tsp. cinnamon 1 tsp. sweet powder 1 tsp. anise seed 1 tsp. fennel seed 1/2 teaspoon cubeb or pepper Saffron 1 cup vinegar 1/2 cup honey 1 1/2 tbsp. prepared mustard (maille original) Instructions
1. Peel vegetables and chop them into bite-sized pieces.
2. Parboil them until just tender.
3. Remove from water, place on a towel, sprinkle with salt and allow to cool.
4. While the vegetables are cooling, heat the vinegar and remaining seasonings in a pot, bringing them to a boil.
5. Place your cooled vegetables into mason jars, and pour the vinegar mixture over the. Cap tightly, and allow to cool before placing them into the refrigerator. The store well for several weeks. Additionally, you can follow through with a water bath to can and keep them if you wish to store them longer.
Note: These vegetables get better the longer they are refrigerated, and can be allowed to sit out on a counter if you prefer for a few days, making them a wonderful dish to bring you with on a non-cooler campout. They are tart, spicy, versatile, and divine!
To Download Recipe Click Below
Sources
"Ein Buch Von Guter Spise". Medievalcookery.Com, 2022, https://www.medievalcookery.com/etexts/buch.html. Accessed 20 Apr 2022.
Commentaires