[GeoStL] Re: NCR-Sauerkraut
- From: Weymouth <wey6567@xxxxxxxxxxxxx>
- To: geocaching@xxxxxxxxxxxxx
- Date: Fri, 5 Jan 2007 14:28:45 -0800 (PST)
-
Nothing better than a Bratwurst covered in sauerkraut
on a sourdough roll.
jeff
--- Bernie <happykraut@xxxxxxxxxxx> wrote:
> -
> Tim, that sounds like a plan. Bernie
>
>
>
> -----Original Message-----
> From: geocaching-bounce@xxxxxxxxxxxxx
> [mailto:geocaching-bounce@xxxxxxxxxxxxx]On Behalf Of
> Tim and Pam
> Sent: Friday, January 05, 2007 10:21 AM
> To: geocaching@xxxxxxxxxxxxx
> Subject: [GeoStL] Re: NCR-Sauerkraut
>
>
> -
> Bernie I think we both need to bring sauerkraut to
> the Cabin Potluck.
>
> Tim
>
> www.tueltzen.smugmug.com
>
> -----Original Message-----
> From: geocaching-bounce@xxxxxxxxxxxxx
> [mailto:geocaching-bounce@xxxxxxxxxxxxx] On Behalf
> Of Sarah Chisholm
> Sent: Friday, January 05, 2007 10:12 AM
> To: geocaching@xxxxxxxxxxxxx
> Subject: [GeoStL] Re: NCR-Sauerkraut
>
> -
> Ditto what Glenn said :-p. But, Bernie, you can have
> my share for the rest
> of my life, if you want it.
> :-), Sarah
>
> ----- Original Message ----
> From: Glenn <GLNash@xxxxxxxxxx>
> To: geocaching@xxxxxxxxxxxxx
> Sent: Friday, January 5, 2007 8:51:08 AM
> Subject: [GeoStL] Re: NCR-Sauerkraut
>
>
> -
> Sauerkraut is icky and makes the house stink. Nice
> story tho Bernie.
> Thanks,
>
> glennn
>
> Bernie wrote:
> > -
> > I found this short story on Sauerkraut very
> interesting. It came from the
> > Revolutionary War discussion group. No
> documentation that it made its way
> to
> > the Rocky Mountains, but they may have left the
> settlements with some and
> it
> > may show up at some of the western trade forts,
> especially those that had
> > gardens, such as many of the HBC forts. Enjoy.
> > Sauerkraut
> >
> > If ever there was a proto-typical German food, it
> is the
> > fermented or brined white cabbage known the world
> over by its German
> > name of Sauerkraut - even though it did not even
> originate in
> > Germany. Food historians believe that its roots
> date back to the
> > building of the Great Wall of China, where
> laborers ate it to combat
> > vitamin deficiencies arising from a diet
> consisting primarily of
> > rice.
> >
> > >From China, the Tartars brought it to Eastern
> Europe, from where
> >
> >> it spread into Germany and the Netherlands.
> Because of its anti-
> >> scorbutic values, Sauerkraut was used for
> centuries thereafter
> >> especially during winter-time as an integral part
> of people's diet in
> >> Central Europe. As the Germans and Dutch settled
> in America, they
> >> brought along with them the Sauerkraut, and it
> became a staple of
> >> their diet in the New World as well. Since then
> it has been, and
> >> probably forever will be, connected in the minds
> of the non-Dutch or
> >> non-Deutsch, Americans with Germany and the
> Germans.
> >>
> >> But other ethnic groups ate it too: during the
> winter of
> >> 1775/76, British forces in Boston allotted 1/2
> pound of Sauerkraut
> >> per man and week; in neighboring Rhode Island a
> soldier was to get as
> >> much as 2 pounds per week. Their Sauerkraut was
> shipped all the way
> >> from England and Ireland, but it was of course
> available in America
> >> too, where the Continental Congress in July 1777,
> ordered the Board
> >> of War to procure Sauerkraut for the soldiers of
> the Continental
> >> Army.
> >>
> >> Cheap, easily stored without spoilage, and
> well-known for its
> >> anti-scorbutic functions, it was even more
> important for sailors on
> >> the high seas. When Sauerkraut was linked to the
> absence of scurvy
> >> among Dutch seamen, English sea-captains included
> it in their menus
> >> as well. By the 1780s, the Royal Navy used it
> widely; in a memorandum
> >> of 21 January 1782, written at sea on his
> flagship the Formidable,
> >> Admiral Lord Rodney wrote "of Cabbage prepared in
> the German-way and
> >> called Sour Kroutt." Useful "particularly as an
> Antiscorbutic," he
> >> called it a food "wherewith His Majesty's Fleet
> is now supply'd or to
> >> be supplied, at the Established rate of two
> Pounds a Week for each
> >> Man, having been strikingly manifested at Sea on
> many occasions."
> >>
> >> The beneficial, if not medicinal, values of
> Sauerkraut are
> >> indisputable. Fresh, raw cabbage is very rich in
> Vitamin C; one cup
> >> or 200 grams contains a whole day's supply.
> Sauerkraut, which is also
> >> an excellent source of Vitamin K, has about half
> as much Vitamin C as
> >> raw Kraut. Sauerkraut is also rich in cruciferous
> phytochemicals,
> >> long known for their disease-fighting powers.
> Recent research has
> >> shown moreover that the process of fermentation
> of the raw Kraut
> >> produces a substance called isothiocynates, which
> prevent cancer
> >> growth, particularly in the breast, colon, lung,
> and liver.
> >>
> >
> >
> >
> >
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