pickled onions and pickled eggs

Wyrm · Post by **Wyrm** » Wed Oct 06, 2004 4:37 am

how early did pickled onions and pickled eggs start being made? where, who and when. also, what else was pickled?

kenrickb · Post by **kenrickb** » Wed Oct 06, 2004 7:54 am

I have seen recipes from Germany, 12th century I believe, for pickled vegetables. I will ask the lady who had them to see if I can get a copy.

Kenric

Wyrm · Post by **Wyrm** » Wed Oct 06, 2004 8:12 am

that would be great. curious also about pickled meats. thanks.

Karl · Post by **Karl** » Wed Oct 06, 2004 8:16 am

Hundreds of years B.C., if not thousands. I've read that Sumerians used vinegar as a food preservative.

Ernst · Post by **Ernst** » Wed Oct 06, 2004 3:04 pm

I've seen a 13th century recipe for "jugged" veal, which in modern parlance would be canned, even though it's in a glass jar rather than a can. Sauerbraten. Yummy! ...with Gingersnap sauce

!!!

If I recall, the jugged veal was followed with a beef canneline in coffin (mincemeat pie) recipe in the text.

Hrolfr · Post by **Hrolfr** » Mon Oct 11, 2004 8:49 am

Ernst wrote:I've seen a 13th century recipe for "jugged" veal, which in modern parlance would be canned, even though it's in a glass jar rather than a can. Sauerbraten. Yummy! ...with Gingersnap sauce !!!

If I recall, the jugged veal was followed with a beef canneline in coffin (mincemeat pie) recipe in the text.

MMMMM, potted meat! But on the bright side, it's better than lutefisk!

HrÃƒÂ³lfr

Mark G. · Post by **Mark G.** » Mon Oct 11, 2004 8:51 am

Hrolfr wrote:
Ernst wrote:I've seen a 13th century recipe for "jugged" veal, which in modern parlance would be canned, even though it's in a glass jar rather than a can. Sauerbraten. Yummy! ...with Gingersnap sauce !!!

If I recall, the jugged veal was followed with a beef canneline in coffin (mincemeat pie) recipe in the text.

MMMMM, potted meat! But on the bright side, it's better than lutefisk!

HrÃƒÂ³lfr

Trees, rocks, dirt, old turnshoes...ANYTHING is better than lutefisk!

Kevin O'Shaughnessy

Brian W. Rainey · Post by **Brian W. Rainey** » Mon Oct 11, 2004 9:13 am

Kevin O'Shaughnessy wrote:Trees, rocks, dirt, old turnshoes...ANYTHING is better than lutefisk!

Kevin O'Shaughnessy

So, what is your REAL opinion on lutefisk, praytel?

I was up in Minnesota the other week and completely forgot to try Lutefisk. Bummer. Am I truly missing something?

Charlotte J · Post by **Charlotte J** » Mon Oct 11, 2004 11:41 am

Brian W. Rainey wrote:I was up in Minnesota the other week and completely forgot to try Lutefisk. Bummer. Am I truly missing something?

I lived in Minnesota for 3 years, and forgot to try Lutefisk. Not a bummer.

Mikael · Post by **Mikael** » Mon Oct 11, 2004 11:53 am

I was disappointed with lutefisk.
It was one of the culinary horrors of my childhood, something my mother remembered with anguish from her childhood. (As one of the courses from the Christmas Eve's midday.)
When I tasted it did not really taste anything particular. Slightly fishy, with rather gelatinous feeling... Most of the taste was due to sauce with allspice seasoning. It was not the horrendous stuff I had come to expect.

Than again I bought the stuff ready, without bothering to treat dried fish with lye(NaOH?) and then trying to get the lye soaked off. So it maybe it did not have the aroma of home-made stuff.

Wyrm · Post by **Wyrm** » Tue Oct 12, 2004 7:31 am

ok... whats lutefisk?

anyone got the recipe?

Mikael · Post by **Mikael** » Tue Oct 12, 2004 8:31 am

Lutefisk- Lyefish- (LipeÃƒÂ¤kala)

Dried fish.
Soaked in lye solution for couple of days - presumably to get it softer?
Than soaked in water couple of more days to get the lye off.
Boiled.
In Finland served with the basic milk-based souce (thickened with butter and wheatflour, what the heck is it called again) seasoned with allspice.
Swedish tradition may differ a bit.
Traditional dish for Christmas Eve or the Eve of Three Kings Day.

Nowadays you can skip soaking in lye and water and get the stuff ready to boil. At least in Finland and presumably in Minnesota too.

Since you are interested in pickled foods you might want to try the traditional Swedish soured herring, surstrÃƒÂ¶mming, at some point if you can get your hands on a can some time. Salted lightly, left to sour in the solution and canned. Considered a delicacy by some. The taste that is. Smell is awful. Mercifully not available here.
As a method of pickling souring has been astonishingly widespread. Especially in areas where salt has been imported and costly. Like Northern Sweden and Finland.

(edited to add comment of surstrÃƒÂ¶mming)