347Potato Substitution / Stinging Nettles
- Sep 4, 2012Lady Amma;As I mentioned in the below recioe, Substitutions are encouraged for the recipe. I am aware that potatoes were not used in the Byzantine Times, however, what would have been a suitable substtitute? Turnips?, Beetroot?, Carrot?, Parsnip?, Taro?, Flower Bulb?, Artichoke?, Cardoon?, Leek?, Courgettes?, Cabbage?, Cauliflower?, Broccoli?, Brussel Sprouts?, or Mushrooms?Here s another recipe that you can use:Patina of Stinging NettlesUse only the light green shoots that grow in the Spring, and later in the year when the plant has been cut back.Aspicius wrote:"Pluck the wild stinging nettle when the sun is in the sign of the ram and use against sickness as you wish. (Ap. 102)He also gives a recipe:Warm or cold patina of stinging nettle: Take the stinging nettles, wash them, allow to drain and leave to dry on a board. Chop finely. Grind 6.8 grams of pepper, moisten with garum and stir. Add 90 ml of garum and 164ml of oil. Bring to a boil in a pot. Once it has boiled, remove from pot and leave to cool. Then oil a patina pan. Break 8 eggs and beat them. Put everything in the patina pan and place in the hot ashes so that it is heated both above and below. When it is cooked, sprinkle ground pepper over it and serve.Respectfully;Marcus AudensOn Sep 3, 2012, at 9:35 PM, Amma Doukaina wrote:Since potatoes weren't part of the Byzantine diet, I think I'll keep that
one out, but I will add in that mustard recipe!
Thank you! I'm going to have to try to make that mustard!
On Mon, 03 Sep 2012 16:37:24 -0400, James Mathews <JLMTopog@...>
In response to your request for something to put into the "Basilica"
newsletter, I will be pleased to share my recently developed recipe
which is really good (in my view ) at any meal:
"Taters 'n Peas"
--Three medium potatoes peeled and sliced (1/4" thick);
--Three cups of fresh peas;
--One cup of onions sliced small;
--Two cups of pork or fowl gravy;
--Three tablespoons of margarine, oil, or butter;
--Salt and Pepper to taste;
--Water to cover the mixture;
Put the Potatoes and Onions in a medium sized oven-safe bowl, add the
peas, and add water to cover the potato / pea mixture. Add the oil
and the gravy. Salt and Pepper to taste and stir until well mixed.
Put in the heated oven (hot enough to boil water) for 15 minutes
loosely covered with a dish (saucer). Put the bowl on a plate as the
mixture has a tendency to expand when heated. After the 10 minutes
remove from the oven, and wrap the bowl and saucer in a towel and
leave for four hours. This will finish bringing the potatoes and peas
to the right consistency. Serve with your favorite meat and salad.
I like three slices of corned beef, with mustard and a small Cob
Salad, sweet wine vinaigrette, together with grape juice (or wine).
Suitable Substitutions are encouraged for the above recipe as
desired. You may use either or both of these recipes.
Just as it does today, the word mustard referred to the plant, its
seeds, and the hot / spicy sauce made from them. The romans made
mustard much as we do:
Mustard seed is carefully cleaned and sieved. Then the seed is
washed in cold water and soaked for two hours. It is then taken out
and the water is squeezed out by hand. Put the seed into a new or
cleaned mortar and pound it with a pestle. When the mustard is
finely ground, put it in the middle of the mortar and press it down
with the palm of the hand. Once it has been pressed flat, make
some incisions in it. Place
a few burning coals on top of it, and pour over soda water, to draw
out the bitterness and pallor from the mustard. Then lift the mortar
and pour out the soda water. Add strong vinegar and mix it through
the mustard with the mortar.
Columella recommends that the mustard be mixed with ground almonds and
Patrick Faas, "Around The Roman Table; Food and Feasting in Ancient
Rome," (U of Chicago Press -- 1994), Page 160
Vocatus atque non vocatus, Deus aderit.
Hestia, you who tend the holy house of the lord Apollo, the Far-shooter at
goodly Pytho, with soft oil dripping ever from your locks, come now into
this house, come, having one mind with Zeus the all-wise, draw near, and
withal bestow grace upon my song.
-Homer- Hymn 24 to Hestia
Yahoo! Groups Links
<*> To visit your group on the web, go to:
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
(Yahoo! ID required)
<*> To change settings via email:
<*> To unsubscribe from this group, send an email to:
<*> Your use of Yahoo! Groups is subject to:
- << Previous post in topic Next post in topic >>