[CALONTIR] Pickled foods
- I posted this to the Calontir list, but thought some folks here might be interested.
In another thread that was originally on A&S documentation but drifted to pickled foods, Lisette commented:
<<< I actually have a heap of research on preserving foods. Part of my continuing attempts to get more period foods on the table at a war. But I do agree about the organ meats. High in moisture and depending on the organ, fat. This makes them less than ideal for preserving. >>>
Does the moisture content of the meat really affect things when you are pickling them in salt or vinegar? I can see where the fat content might, but more so in drying than in pickling. I believe that is why some fish were dried, whereas others, such as herring(?) were not.
For those who might want to do some more reading, here are the files in the Florilegium on pickling. Yes, you can pickle a lot more than cucumbers. :-) Okay, so I didn't realize this before joining the SCA.
Lrds-Salt-Exp-art (15K) 9/11/00 "Lord's Salt Experiment" by Lady Hauviette d'Anjou.
pickled-eggs-msg (16K) 5/21/13 Period pickled eggs. Recipes.
pickled-foods-msg (149K) 5/21/13 Medieval pickled food. recipes.
Vinegar-art (20K) 5/26/01 "What's so special about Vinegar?" by Mistress Christianna MacGrain.
vinegar-msg (128K) 3/24/12 Vinegar in period. Making vinegar.
presrvd-lemons-msg(45K) 10/29/11 Dried, pickled and salted preserved lemons.
pickled-fish-msg (40K) 7/28/11 Pickled fish. Either by storing in vinegar or by the action of lactic acid.
pickled-meats-msg (60K) 3/20/08 Period pickled meats. Lord's Salt. recipes.
sauerkraut-msg (46K) 6/27/13 Period sauerkraut and pickled cabbage.
I hope folks find these useful. And Lisette, and anyone else, if you have more information to add, I'd love an email, or even better, an article.
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous@...
**** See Stefan's Florilegium files at: http://www.florilegium.org ****