starch ; this starch, when the kale is allowed to become
frozen and to thaw, is immediately transformed into sugar,
like a portion of the starch in frozen potatoes, and then the
vegetable becomes sometimes rather too sweet. Of nitro-
genized matters white cabbage contains nearly 2 per cent.,
of solids altogether about 10 per cent., and 9 per cent, of
water. This variety bears the names of Brassica oleracea
capitata alba, Al. The sugar contained in it consists partly
of dextrose, partly of inosite ; of the latter we have given
some account under the paragraph relating to green beans.
For the production of sauer-Tcraut the cabbage is shredded,
mixed with salt in fine powder sufficient to produce a good
pickle,’ placed in a vessel, e.g., a barrel, in a compressed state,
and allowed to undergo the lactic-acid or sour-milk fer-
mentation ; the sugar is thus transformed into lactic acid,
and from this the produce derives its name of acid cabbage,
or sour cabbage, or sauer-kraut. As a preparation for cook-
ing, the sauer-kraut has to be washed, and thus relieved of
excess of acid ; it is then to be stewed with butter, or other
tasty fat, and standard broth, and when nearly done a little
good wine✪ Sauer-Kraut should be added. There are many variations of
this process, which mostly result in a somewhat coarser
product ; there are also many combinations, but the acme
of all accompaniments, not excepting even roast pheasant,
is roast p>artridge with sauer-kraut.
French ChoxicrotUe, or Bavarian Kraut, is an imitation
of sauer-kraut, produced from fresh white cabbage by the
addition of vinegar. Steep the cabbage in a solution of
salt in vinegar✪ French ChoxicrotUe for some hours ; after that drain and wash,
and stew as in the previous case. The cabbage, being
finely shred, absorbs sufficient acid to possess the taste of
its prototype. The Germans call this forced sauer-kraut.
346
THE SPIRIT OF COOKERY
CHAPTER XXVII.
VEGETABLES CHARACTERIZED BY SULPHURETTED
ESSENTIAL OILS.
Onions, Shallots, Ciboules, Leek, Garlic.
The plants belonging to this series may be defined as (jrecn
condiments, which are occasionally used as entremets ; they
belong to the gQxms Allmm, of the family of liliaceous plants,
hexandria mo'nocjynia of Linn6. They mostly form bulbs,
and it is by means of these that they become biennial or
perennial. These bulbs also are the eatable parts, while
the leaves, not rarely hollow, are eatable only while young,
and when coming from particular species. Next to meat-
essence, the products of coction of these plants form the
strongest and most frequently employed flavouring principle
of soups, sauces, ragouts, salads, etc. But they must be
used with particular caution, as they taint the breath and
otherwise insensible perspiration of the skin, and thereby
make the persons who are the bearers of the exhalation
objectionable to polite society.
The shallot, dehalote, Allium asealoiiicum, is said to have
been brought to France from Syria during the Crusades.
Both its bulbs and leaves are eaten. Its essential oil is the
least strong of all varieties of onions. Some gastronomers
maintain that it is impossible to make a good sauce piquantc
without it.
Page 219 · 2 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
starch ; this starch, when the kale is allowed to become frozen and to thaw, is immediately transformed into sugar, like a portion of the starch in frozen potatoes, and then the vegetable becomes sometimes rather too sweet. Of nitrogenized matters white cabbage contains nearly 2 per cent., of solids altogether about 10 per cent., and 9 per cent, of water. This variety bears the names of Brassica oleracea capitata alba, Al. The sugar contained in it consists partly of dextrose, partly of inosite ; of the latter we have given some account under the paragraph relating to green beans.
For the production of sauer-kraut the cabbage is shredded, mixed with salt in fine powder sufficient to produce a good pickle,’ placed in a vessel, e.g., a barrel, in a compressed state, and allowed to undergo the lactic-acid or sour-milk fermentation ; the sugar is thus transformed into lactic acid, and from this the produce derives its name of acid cabbage, or sour cabbage, or sauer-kraut. As a preparation for cooking, the sauer-kraut has to be washed, and thus relieved of excess of acid ; it is then to be stewed with butter, or other tasty fat, and standard broth, and when nearly done a little good wine should be added. There are many variations of this process, which mostly result in a somewhat coarser product ; there are also many combinations, but the acme of all accompaniments, not excepting even roast pheasant, is roast partridge with sauer-kraut.
French ChoxicrotUe, or Bavarian Kraut, is an imitation of sauer-kraut, produced from fresh white cabbage by the addition of vinegar. Steep the cabbage in a solution of salt in vinegar for some hours ; after that drain and wash, and stew as in the previous case. The cabbage, being finely shred, absorbs sufficient acid to possess the taste of its prototype. The Germans call this forced sauer-kraut.
CHAPTER XXVII.
VEGETABLES CHARACTERIZED BY SULPHURETTED ESSENTIAL OILS.
Onions, Shallots, Ciboules, Leek, Garlic.
The plants belonging to this series may be defined as (jrecn condiments, which are occasionally used as entremets ; they belong to the genus Allmm, of the family of liliaceous plants, hexandria monogynia of Linne. They mostly form bulbs, and it is by means of these that they become biennial or perennial. These bulbs also are the eatable parts, while the leaves, not rarely hollow, are eatable only while young, and when coming from particular species. Next to meatessence, the products of coction of these plants form the strongest and most frequently employed flavouring principle of soups, sauces, ragouts, salads, etc. But they must be used with particular caution, as they taint the breath and otherwise insensible perspiration of the skin, and thereby make the persons who are the bearers of the exhalation objectionable to polite society.
The shallot, dehalote, Allium ascalonicum, is said to have been brought to France from Syria during the Crusades. Both its bulbs and leaves are eaten. Its essential oil is the least strong of all varieties of onions. Some gastronomers maintain that it is impossible to make a good sauce piquantc without it.
Records on this page
Sauer-KrautFrench ChoxicrotUe