355Re: [ByzantiumNovumCulture] Potato Substitution / Stinging Nettles
- Sep 18, 2012Yes, parsnips, carrots, turnips would have all been good substitutes. Taro
was used by the Romans much like we use potatoes, so that seems the best
substitute for them. The beauty of medieval cooking is that many things
can be used/replaced and often were! It was about what was available to
eat, and it often all got thrown in the pot with the leftovers to keep a
good stew going.
On Tue, 04 Sep 2012 13:55:38 -0400, James Mathews <JLMTopog@...>
> Lady 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 Nettles
> Use 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.
> Marcus Audens
> On Sep 3, 2012, at 9:35 PM, Amma Doukaina wrote:
>> Since potatoes weren't part of the Byzantine diet, I think I'll keep
>> 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@...
>>> Lady Amma;
>>> 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
>>> 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.
>>> Mustard (sinapi):
>>> 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.
>>> 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
>>> pine kernels.
>>> Patrick Faas, "Around The Roman Table; Food and Feasting in Ancient
>>> Rome," (U of Chicago Press -- 1994), Page 160
>>> Marcus Audens
>> 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
>> this house, come, having one mind with Zeus the all-wise, draw near,
>> withal bestow grace upon my song.
>> -Homer- Hymn 24 to Hestia
>> Yahoo! Groups Links
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
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