[GeoStL] Re: NCR-Sauerkraut
- From: "bromley" <bromley@xxxxxxx>
- To: geocaching@xxxxxxxxxxxxx
- Date: Fri, 05 Jan 2007 10:20:24 -0600
-
Sarah,
Don't give it all to him. I want part of your share also.
Sausage and Saurkraut. Yummmmm, makes my mouth water. I
wish there were a place to find that for lunch. It's be a
nice alternate to Greek.
----- Original Message -----
From: Sarah Chisholm <sarah_cf30@xxxxxxxxx>
To: geocaching@xxxxxxxxxxxxx
Subject: [GeoStL] Re: NCR-Sauerkraut
Date: Fri, 5 Jan 2007 08:12:09 -0800 (PST)
>-
>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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>
>
>
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