HDTenEightyP/NetNews huggingface dataset:
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: The second of two buttermilk recipes
Organization: The Ohio State University
Date: Tue, 1 Sep 1992 17:21:29 GMT

 The second of two buttermilk recipes

Lemon Poppyseed cake

Mix all in the same bowl (again ...I use a wisk but you may have to put some 
muscle in it!)

1/2 cup oil
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond flavor
rind of 1/2 lemon (approx)
1 1/2 cup buttermilk
2 Tablespoons (or more) poppyseeds
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

Bake at 350 in a 9X13 inch pan for about 35 minutes or until golden
brown on top and springs back to touch.
Ice with:

Lemon glaze
juice and rind from 1 lemon
enough powdered sugar to make thick (not too thick)

spread the cool cake with a thin coating of this glaze
From: cozzlab@garnet.berkeley.edu ()
Newsgroups: rec.food.historic
Subject: Re: Food in sea novels
Date: 31 Aug 1992 23:45:42 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: garnet.berkeley.edu

In article <1992Aug31.220320.13890@colorado.edu> citrin@soglio.Colorado.EDU (Wayne Citrin) writes:

>The thread on sea novels [in rec.arts.books], and my reading of Patrick 
>O'Brian's novels, has led me to wonder about some of the dishes that people in 
>the books eat.  Can anyone out there describe portable soup, sea pie, 

Dorothy Hartley's _Food in England_ (now reprinted by Dover, I think) may
help.  I remember her mentioning specialized foods prepared (by the
travelers' loving relatives, not by the ship's cook) for use on long
sea voyages.  She speaks of broth thoroughly boiled-down till it's the
consistency of gumdrops--cook it in water to make soup--this could be the
"portable soup".  Also pies made of lots of boned fowl--a goose stuffed
with a chicken which is stuffed with a quail which is stuffed with a lark,
etc., all wrapped in a piecrust and sealed with melted fat.  The outside
would get rather moldy during the long voyage, but you carved open the
pie and the meat inside was still good.  AT LEAST, THAT WAS THE THEORY!

_Food in England_ is fun reading, but I don't know if the USDA would approve
of some of these period practices.
Newsgroups: rec.food.historic
From: cav@bnr.ca (Rick Cavasin)
Subject: Re: Mead recipes?
Reply-To: cav@bnr.ca (Rick Cavasin)
Organization: Bell-Northern Research Ltd.
Date: Fri, 28 Aug 92 17:45:34 GMT

In article <WELCH.92Aug28123744@sacral.cis.ohio-state.edu>, welch@sacral.cis.ohio-state.edu (Arun Welch) writes:
|> In article <1992Aug28.151506.27627@mahendo.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
|> 
|>    Anyway, I guess I'll go with the plastic fermenter but I will
|>    probably want to make smaller amounts of beer and mead.  Five
|>    gallons looks small in an aquarium but 48 bottles is a lot of
|>    beer!
|> 
|> Well, if you're gonna take a couple years to brew and drink it, then
|> 48 really isn't nearly enough... 
|> 
|> 
|>   I've seen beer kits advertised with plastic fermenters
|>    that will accomodate five gallons of beer. Do they make smaller
|>    buckets?
|> 
|> You can use just about any food-grade bucket, but the critical thing
|> is the carboy. You really want the volume of mead to fill the carboy
|> to the neck, as it shouldn't be exposed to air. Half-filling a
|> 5-gallon carboy gives you a large surface area, which is Bad.
|> 
|> ...arun
|> 
|> ----------------------------------------------------------------------------
|> Arun Welch
|> Lisp Systems Programmer, Lab for AI Research, Ohio State University
|> welch@cis.ohio-state.edu
|> 


The trouble with plastic bucket fermenters is that it is easy to
scratch the inside, and such scratches provide a safe haven for
critters.  For small batches of mead, I use a 5 gallon glass carboy
with a standard air lock as s PRIMARY fermenter.  
For batches that are 1 or 2 gallons in size, the krausen (foam, etc.) never
gets anywhere near the top.  Large amounts of headspace in a primary
fermentor is not a concern.  When I'm ready to rack,
I siphon into an appropriate number of one gallon glass jugs (of the
type used for cider, etc.).  It is here in the SECONDARY fermenter that
headspace needs to be kept to a minimum.  One caution when using glass
vessels as primary fermenters:

DON'T POUR HOT WORT OR MUST INTO A CARBOY!!!!  (this may sound obvious,
but lots of people learn the hard way)  Either use a wort chiller, or
put a lid on your brewpot and sit it in a cold water bath to cool it down.

Here's another tip: Yeast needs oxygen during the initial stages of fermentation.
Aerating your cooled wort/must before fermentation will help things along
enormously.  This is easily done by pouring the cooled wort/must into the
fermenter slowly and in such a way that it splashes around, or by vigorously
shaking it in the fermenter (only works if you have a decent headspace and
a way of sealing the fermenter). 

For a good introduction to brewing practices in general, most brewers recommend
'The complete joy of home brewing' by Charlie Papazian.

This of course has nothing to do with *historical* brewing practices, and
for this I apologize.  I just hate to see someone else repeat my mistakes.

Wassail!
Rick C.
From: miller@FS1.cam.nist.gov (Bruce R. Miller)
Newsgroups: rec.food.historic
Subject: Re: Sorghum Molasses?
Date: 3 Sep 92 22:20:48 GMT
Organization: NIST - Computing and Applied Mathematics Laboratory


In article <1992Sep3.165124.3112@athena.cs.uga.edu>, Scott Wells writes:
> ...
> For the Yankees on the net, sorghum syrup is not the same thing as
> blackstrap molasses, which I believe is the third extraction from
> sugar cane. I don't like it.

How do either of these things relate to "Pure cane syrup", ala the
Lousiana "Steens" syrup.  That's one of _my_ favorite childhood tastes
from Texas.  I'm always having to have my mother bring it to me here in
MD.
Newsgroups: rec.food.historic
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: toxins in food
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 3 Sep 1992 16:06:29 GMT

There are hydrazines in mushrooms.

Hydrazine is better known as the fuel for a variety of aircraft
emergency power units.  It's toxic, corrosive, mutagenic, teratogenic,
and carcinogenic, but really runs those EPUs.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
Newsgroups: rec.food.historic
From: edmtl@alf.uib.no (Thor Legvold)
Subject: Re: Mead recipes?
Organization: University of Bergen, Norway
Date: Wed, 2 Sep 92 09:12:13 GMT


Hi.

Everyones talking about this Digby book - if it's so popular, maybe someone
would like to (or has) made a semi legal electronic version of it, a la
project Guthenberg...?

I'd like a copy, but have no idea here to get one.  Nor do I know what an
SCA is (latest autofocus camera club? ;-)

Anyone can point me towards (ideally) an on-line copy, or willing to send
a copied copy???

Regards,
Thor

Newsgroups: rec.food.historic
From: justin@inmet.camb.inmet.com (Justin du Coeur MKA Mark Waks)
Subject: Re: Imported food (was curry)
Organization: Many, Sundry, and Odd
	<1992Aug14.132424.15211@hemlock.cray.com>
	<JUSTIN92Aug17.164045@inmet.camb.inmet.com>
	<bellmar.714161109@gargoyle.uchicago.edu>
	<JUSTIN92Aug24.171659@inmet.camb.inmet.com>
	<JUSTIN92Aug25.174504@inmet.camb.inmet.com>
Date: Wed, 26 Aug 1992 17:14:55 GMT

Having gotten home and dug out my new copy, I've now got the contents of
Volume II of the Cookbook Collection with me. It has:

-- The Anonymous Andalusian cookbook (the one referred to as Manuscrito
   Anonimo in the stuff I posted before) -- 13th c. -- 80 pages
-- partial Taillevent -- 14th c. -- 8 pages
-- Traite de Cuisine -- c. 1300 -- 5 pages
-- Menagier de Paris -- c. 1395 -- 46 pages
-- Chiquart -- 1420 -- 27 pages
-- Assorted short odds and ends

Note that all of the pages are "2-up" pages; that is, each page is printed
in landscape format, and actually has two pages side-by-side. Thus, each
section is really twice the number of pages listed.

Like I said, best bang for the buck I know of...

(I should put in a disclaimer here that I am *not* affiliated with David,
and don't get any profit off of this. I just love the book...)

				-- Justin du Coeur

Random Quote du Jour:

"Okay, so the guy grows *horns* out of his head when he gets *angry*...
 But at least he doesn't keep his *feelings* bottled up like *so* many
 people these days."
		-- Senator Tenzil Kem
From: jtn@nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.food.historic
Subject: Re: Boiled Pudding Question?
Date: 4 Sep 92 17:15:01 GMT
Followup-To: rec.food.historic

Hi, everyone, from Terry.  John Wexler writes,

>And as for galingale, it has suddenly appeared in my local Safeway, so
>maybe it will be more widely available.  Soak it before you grind it, to
>make the job easier (I didn't make that up!).

Wonderful!  Two points.

(1)  Soaking is real helpful.  Soaking _in wine_ or something else alcohol
containing helps even more.  Many, many medieval recipes call for this, and
I have discovered that you actually can work the stuff in human lifetimes in
a small mortar and pestle _if_ you wet it thoroughly with wine first, but not
otherwise.

(2)  You can sometimes find it in oriental markets, ground, and sold as
galingas.  (It's a major spice in Thai cooking.)

Cheers,

Terry Nutter     Blacksburg, VA     jtn@vtopus.cs.vt.edu     (703)552-1598
From: wells@athena.cs.uga.edu (Scott Wells)
Newsgroups: rec.food.historic
Subject: Re: Sorghum Molasses?
Date: 3 Sep 92 16:51:24 GMT
Organization: University of Georgia, Athens


In article <1992Sep2.125919.3306@ducvax.auburn.edu> anvil@ducvax.auburn.edu writes:
>How wide spread is the use of Sorghum molasses? I am from the hills of 
>North Alabama and sorghum was one of the favorite tastes of childhood.

>I had to go back to the dentist. What people sell in the store today as
>sorghum has been cut with corn syrup and doesn't have the same taste
>as homemade. Anybody got a source on homemade?

Amen.
I too am a die-hard sorghum eater, and a native of Jawja.
The only place I have been able find the genuine article is at the
road-side stands that sell tomatoes, boiled peanuts and apples. That
means, living in Athens, I have to go twenty-five miles to get any.
The grocery stores sell the nasty adulterated stuff (watch out the
rest y'all, because the labeling is tricky. If it says
"sorghum-flavored" or "real cane syrup" or is as light as tea, Beware !)

For the Yankees on the net, sorghum syrup is not the same thing as
blackstrap molasses, which I believe is the third extraction from
sugar cane. I don't like it.

But that's my humble opinion.

Scott Wells
Snappy .sig file in committee
Newsgroups: rec.food.historic
From: schuldy@progress.COM (Mark Schuldenfrei)
Subject: Re: Mead recipes?
Organization: Progress Software Corp.
Date: Fri, 28 Aug 1992 14:11:06 GMT

Julie Kangas asks:
  (1) I guess I shouldn't use a glass carboy for the active
  fermentation.  But do I let the plastic bucket sit open
  to the air and risk contamination or do I close it off
  and risk mead everywhere (would I use a fermentation lock)?

For the other readers: some forms of brewing, like this cyser, and
beer, produce an awful lot of foaming waste product during the
early parts of fermentation, called the active fermentation. For
this process, most people use food quality plastic containers,
and let the gunk escape through a hose or something into another
pot.  Julie, I would cover everything, but I'm a clean freak.
The waste hose should handle the excess pressure, so no fermentation
lock should be needed.

[ Points 2 and 3 were specific to the original recipe, and the author
  has answered. ]

  (4) Is there a problem with contamination from the air when
  you let the honey/cider/spice mixture sit overnight?

Yes, there is, but it's not a "major risk".

  (5) Why do you let the mead age in the carboy?  Does the fermentation
  really take that long?  Could it age in the bottle instead?

Well, part of what happens when the yeast go dormant (because of too
much alcohol, or not enough food) is they sporulate, and settle to the
bottom of the carboy.  Aging in the carboy, with the fermentation lock,
allows alcohol to escape slowly by evaporation.  So, the fermentation
continues at a slow rate.  Once you bottle, the rate of loss of the
alcohol drops dramatically, and age and temperature do more of the
flavor changes.  So you get different effects.  But, the racking,
and bottling processes allow you to leave most of the muck at the
bottom of the carboy behind.

	schuldy (In the SCA, called Tibor)
--
Mark Schuldenfrei (schuldy@progress.com)
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.historic
Subject: Re: Haybox
Date: 4 Sep 92 14:24:43 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: grimjack@milton.u.washington.edu's message of 4 Sep 92 07:26:31 GMT

In article <1992Sep4.072631.16209@u.washington.edu> grimjack@milton.u.washington.edu (Leslie Basel) writes:

   A few weeks ago, I visited Tucson, and picked up the local
   paper.  An article in the paper described an old cooking
   implement called a haybox.  Apparently, a haybox is the
   territorial, pioneer version of a crockpot (the article 
   described how it was used to slow cook food on the wagon
   train).

   [ Directions for making one deleted ]

   Has anybody on the net tried this?  The paper claimed
   that a number of things can be cooked this way, like
   eggs, and vegetables, and pot roast.  Should you leave it out in 
   the sun?  Any daring person have any experiences?

This was common practice on my mother's uncle's farm in Devon, before the
second world war, during hay-making time.  They used to leave pots cooking in
the hay box for hours and when they took them out they'd be far too hot to
touch.  Can't remember any more about it though.
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
From: hooverb@h.cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Newsgroups: rec.food.historic
Subject: Re: Boiled Pudding Question?
Date: 3 Sep 92 01:42:44 GMT
Originator: hooverb@a.cs.wvu.wvnet.edu

From article <cds.715391402@ossi.com>, by cds@ossi.com (Chris Seabrook):
> 
> 	The dough is a suet pastry, that is made using self raising flour and
> shredded beef suet

When I was living in England I could buy a vegetarian suet which worked
quite well... (It was some kind of vegatable fat mixed with rice flour,
I think). This was available at most of the major grocers. (I think I
also saw it at Wm Lowes in Scotland). Here in the US I can't even find
regular shredded suet, much less the vegetarian kind. Any information
about sources would be greatly appreciated.

Bruce Hoover
 
Newsgroups: rec.food.historic
Newsgroups: rec.food.historic
Subject: Re: Haybox
From: grimoire@byron.u.washington.edu (John Greer)
Date: Fri, 4 Sep 1992 18:08:07 GMT
Organization: University of Washington, Seattle

Talk about synchronicity...my spouse and I are in the middle of building
a fireless cooker (aka "haybox") at present.  The wagon-train version is
only one type of what used to be a very common kitchen gadget.

All that's involved is some kind of insulated container, and a lot of 
soft insulating material that can be packed inside it.  You take the 
dish to be cooked -- stews, soups, and the like are supposed to work best
-- bring it to a full boil and keep it there for five minutes or so, and
then cover it, wrap it in the insulation and stuff it in the box.  A few
hours later, it's done.  No fuss, no mess, and minimal use of energy.

According to one of the books we've found (all long out of print, alas),
a cooler chest and a bunch of old blankets or towels will do the job as
well as anything.  You might be able to find a manufactured model in
junk or antique stores, though; look for something trunklike, with tin
or aluminum lining and recesses shaped to hold pots.  (Some of the old
commercially made models had disks of soapstone the size of big plates,
which were heated in the oven and then dropped in to the cooker to add to
the residual heat in the food.)

The best of the books we've found, in case anyone wants to go hunting, is
_Fireless Cookery_ by Heidi Kirschner.  Does anyone know more about the
history of these things?  One more sane technology, tossed out into the
trash by "progress"...(Makes me think of solar hot water heaters, which
were a common feature in this country in the nineteen-teens and -twenties.)

-- Sara Greer
(by way of her spouse's account)

Newsgroups: rec.food.historic
From: schuldy@progress.COM (Mark Schuldenfrei)
Subject: Re: Mead recipes?
Organization: Progress Software Corp.
Date: Wed, 26 Aug 1992 12:25:26 GMT

One last thing... (:-)

Terry Nutter (My friend, Angharad...) wrote that she stores sparkling
meads in 2-liter plastic bottles.  I've read enough debates on the
net to know that this is far from a settled issue, but the folks who
said not to use them for alcoholic beverage storage were chemists...
Certainly, I've tasted meads that were aged for two or three years
in soda bottles, and they tasted like plastic.  It may not be safe.

Certainly, Terry's preferred weak meads are safer in those.  But, there
is no reason to use anything but glass, if you live in a state that
recycles.  I turn my used soda bottles into free Grolsch bottles at
the recycling center.

As long as I'm posting, I like Terry's suggestion about storing new
bottles of mead in a large plastic trash can with a lid.  I intend
to start doing that at once.  Thank's, Terry.

	schuldy (Tibor in the SCA)
--
Mark Schuldenfrei (schuldy@progress.com)
From: jtn@nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.food.historic
Subject: Mead recipe from Digby
Date: 1 Sep 92 15:35:52 GMT
Followup-To: rec.org.sca

A couple of people emailed me requests for the recipe I use for light 
meads, so I thought it might be worth posting.  Actually, it's not mine, 
it's Kenelm Digby's; but his copyright expired a while back...  ;^}.

And here it is:

Take nine pints of warm fountain water, and dissolve in it one pint of
pure White-honey, by laving it therein, till it be dissolved.  Then boil
it gently, skimming if all the while, till all the scum be perfectly
scummed off; and after that boil it a little longer, peradventure a 
quarter of an hour.  In all it will require two or three hours boiling,
so that at last one third part may be consumed.  About a quarter of an
hour before you cease boiling, and take it from the fire, put to it a
little spoonful of cleansed and sliced Ginger; and almost half as much 
of the thin yellow rind of Orange, when you are even ready to take it from 
the fire, so as the Orange boil only once warm in it.  Then pour it into
a well-glassed strong deep great Gally-pot, and let it stand so, till it
be almost cold, that it be scarce Luke-warm.  Then put to it a little
silver-spoonful of pure Ale-yeast, and work it together with a Ladle to
make it ferment: as soon as it beginneth to do so, cover it close with a
fit cover, and put a thick dubbled woolen cloth about it.  Cast all things
so that this may be done when you are going to bed.  Next morning when you
rise, you will find the barm gathered all together in the middle; scum it 
clean off with a silver-spoon and a feather, and bottle up the Liquor, 
stopping it very close.  It will be ready to drink in two or three days,
but it will keep well a month or two.  It will be from the first very quick
and pleasant.

*****

Notes:

(1) I have gone anywhere from 9/1 water/honey to 11/1, depending on the 
desired strength.

(2) I generally let it go more like 3-4 days than 2-3; at the end of that
time, I refrigerate it.

(3) If you are _really_ thorough in the skimming, you really _don't_ get
any significant scuz in your mead, and it doesn't need any other racking.

(4) Notice that apart from a teaspoon of sliced fresh ginger (_not_ ground
dried) and a few slivers of the outermost peel of orange, there are no
spices or flavorings.  This is a very good mead to use to discover what kinds
of honey and yeast you like best, since there are few confounding flavors.

(5) This stuff was never exposed to oak casks, so there is no need for 
anything to make tannin.

(6) This stuff was simply let set a few days in a big glassed container, then
bottled (using 17th century bottling methods).  You don't need fancy equipment
of any sort.

(7) DON'T USE BREAD YEAST!  -- But I think I've mentioned that.... ;^}

Enjoy!

-- Terry Nutter     Blacksburg, VA     jtn@vtopus.cs.vt.edu     (703)552-1598
Newsgroups: rec.food.historic
From: roger@tc.fluke.COM (Roger Hammerquist)
Subject: Re: Boiled Pudding Question?
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Date: Thu, 3 Sep 1992 16:41:43 GMT

In article <25368@castle.ed.ac.uk> erck03@castle.ed.ac.uk (John Wexler) writes:
>In article <1992Aug31.091539.3295@ducvax.auburn.edu>, anvil@ducvax.auburn.edu writes:
>|>  [text deleted]    ....  Any info is appreciated. Also what the heck
>|> are scounes (sp?). 
>
>Baking was not widely used in domestic cookery until relatively
>recently, .......
>
>Scones represent one of the other traditions of ovenless cookery,
>although everybody makes them in the oven nowadays. But I won't write a
>discourse on scones just now.
>
Well, if you can't write it now, OK.  But do discourse on scones sometime, 
if you would, eh?  Sounds interesting.

		Roger Hammerquist
		roger@tc.fluke.COM
Newsgroups: rec.food.historic
From: welch@sacral.cis.ohio-state.edu (Arun Welch)
Subject: Re: Mead recipes?
Originator: welch@sacral.cis.ohio-state.edu
Organization: OSU-LAIR
	<1992Aug27.205123.13526@mahendo.jpl.nasa.gov>
	<1992Aug28.141106.6796@progress.com>
	<1992Aug28.151506.27627@mahendo.jpl.nasa.gov>
Date: Fri, 28 Aug 1992 17:37:44 GMT

In article <1992Aug28.151506.27627@mahendo.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:

   Anyway, I guess I'll go with the plastic fermenter but I will
   probably want to make smaller amounts of beer and mead.  Five
   gallons looks small in an aquarium but 48 bottles is a lot of
   beer!

Well, if you're gonna take a couple years to brew and drink it, then
48 really isn't nearly enough... 


  I've seen beer kits advertised with plastic fermenters
   that will accomodate five gallons of beer. Do they make smaller
   buckets?

You can use just about any food-grade bucket, but the critical thing
is the carboy. You really want the volume of mead to fill the carboy
to the neck, as it shouldn't be exposed to air. Half-filling a
5-gallon carboy gives you a large surface area, which is Bad.

...arun

----------------------------------------------------------------------------
Arun Welch
Lisp Systems Programmer, Lab for AI Research, Ohio State University
welch@cis.ohio-state.edu

Newsgroups: rec.food.historic
From: anvil@ducvax.auburn.edu
Newsgroups: rec.food.historic
Subject: Sorghum Molasses?
Date: 2 Sep 92 17:59:18 GMT

How wide spread is the use of Sorghum molasses? I am from the hills of 
North Alabama and sorghum was one of the favorite tastes of childhood.
Butter and sorghum mixed and put on a biscuit...Yummm.  I also remember
making sorghum taffy but was to young to remember how. Does anyone out
there have a receipe for it? I remember it pull out two fillings and
I had to go back to the dentist. What people sell in the store today as
sorghum has been cut with corn syrup and doesn't have the same taste
as homemade. Anybody got a source on homemade?

Regards
John Sugg
Waverly,Alabama USA
  
Newsgroups: rec.food.historic