Weird Cures for the Black Plague – Candied Horseradish
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As cures for the Black Plague go, candied horseradish seems tame when compared to the treatment I discuss in this episode. I also show you how to make a 15th Century candied horseradish which is surprisingly delicious.
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FOOD CURES FOR THE BLACK DEATH
BOOKS AND VIDEOS ON THE BLACK DEATH
The Great Mortality: An Intimate History of the Black Death, the Most Devastating Plague of All Time – https://amzn.to/3dr9tLF
Great Courses: The Black Death – The World’s Most Devastating Plague – https://amzn.to/2WHiwCu
In The Wake Of The Plague – https://amzn.to/2WBANRz
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CANDIED HORSERADISH (15th Century Spanish Recipe)
ORIGINAL 15TH CENTURY RECIPE (Translated)
Take the horseradish and scrape it and make it clean with water. And then chop it all finely, and then put it on the fire with water and add a good handful of salt and boil it enough so that it is very soft. And then take it and put it in cold water for nine days, changing the water each day. And, once all the salt is removed, have your honey made, and, well skimmed as it is said before, add it all to the honey or syrup and boil it rapidly so that the syrup is done when it makes threads. And for one pound of horseradish one pound of honey is enough.
INGREDIENTS
– 80-90g fresh horseradish
– 1 cup honey
OR
– 1/2 cup sugar
– 1/4 cup water
MODERN METHOD (Based on an interpretation by Daniel Meyers of www.MedievalCookery.com)
1. Wash and scrape horseradish until it’s clean and white.
2. Slice horseradish into 2 in long strips (about 1/8th inch thick)
3. Boil horseradish in a small pot for 30 – 40 minutes (add water if needed to prevent scorching)
4. Drain hot water and transfer horseradish to a small bowl of cold water. Changing the water every hour, leave the horseradish to soak for 6-8 hours; alternatively, follow the original recipe and soak for 9 days changing the water daily. (I have found it doesn’t not effect the taste enough to warrant 9 days of work)
5. Set your honey to boiling or create syrup with sugar and water and then boil.
6. Once boiling, add your horseradish (minus the water), and allow to boil for 10 minutes, or until the syrup/honey creates thin threads when a piece is taken from the pot.
7. Transfer to a wire rack to cool.
8. Serve it forth.
SOURCES
Medieval Cookery – http://medievalcookery.com/recipes/horseradish.html
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