There are some comments throughout the period corpus on dried foods. If I
get a chance this weekend, I'll try to hunt some down. No promises
The Lord's Salt recipe from the Miscelleny (or Miscellany, depending on
the version you have) is:
The following is Duke Cariadoc's text:
Icelandic p. 215/D1
One shall take cloves and mace, cardamom, pepper, cinnamon, ginger an
equal weight of each except cinnamon, of which there shall be just as much
as of all the others, and as much baked bread as all that has been said
above. And he shall cut it all together and grind it in strong vinegar;
and put it in a cask. That is their salt and it is good for half a year.
How to Make Use of the Salt Spoken of Above
Icelandic p. 215/D1
When a man wants to use of this salt, he shall boil it in a pan over coals
without flame. Then he shall take venison of hart or roe and carefully
garnish with fat and roast it. And cut it up well burned; and when the
salt is cold than the meat shall be cut up therein with a little salt.
Then it can lie for three weeks. So a man may long keep geese, ducks, and
other game if he cuts them thin. This is the best salt the gentry have.
4 grams each of cloves, mace, etc.
20 g of cinnamon
40 g of breadcrumbs
4 c strong vinegar
I add 1 t of salt to 3 T of the spice mixture, 3 T of breadcrumbs and 2 c
of vinegar, simmer it briefly, then use it to preserve a 2 c container of
cooked, sliced meat or fowl (1 to 1 1/2 lb).
Notes: We tried this recipe in order to have a way of storing meat without
refrigeration for long events, such as Pennsic. In our experience, meat
preserved this way keeps several weeks without refrigeration; it should
then be used in recipes that include vinegar, since it tastes rather sour.
Ordinary vinegar is 5%, which is just barely strong enough, so we normally
mix it with stronger vinegar ("75 grain") from a gourmet food store.
Preserving foods can be dangerous; if you experiment with this recipe, be
careful. According to our researches, either using vinegar of at least 5%
acidity or boiling for 15 minutes before eating will protect you from
botulism; we strongly advise doing both. We take no responsibility for the
result of trying this recipe; before doing so, you may want to read up on
methods and hazards of preserving food.
If you cannot explain it in a sentence, then you don't truly understand
Jeffrey Heilveil M.S.
PhD Candidate, Department of Entomology
University of Illinois
lab: (217) 333-2929