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Fermented Apples

From: Joana
Sent: Saturday, March 17, 2012 4:06 AM
Subject: re: fermented apples


I have been looking for fermented apples recipe, apparently originated in Lithuania.
I be very grateful if you can assist me  with this.
Thank you.


Hello Joana,

I cannot find any Lithuanian fermented apple recipes or any connection between fermented apples and Lithuania. However, fermented apples are popular in Ukraine and “pickled apples” are popular in Russia. There are a couple of Russian Pickled apples recipes on my site here:
Russian Pickled Apples

There is a Ukraine recipe in this book - "Traditional Ukrainian Cookery" by Savella Stechishin – and another one below.


Ukraine Fermented Apples

Fermented apples, a regional specialty of central Ukraine, are used as a relish or an accompaniment to roasts, poultry, and game.  
They are somewhat similar to apples cured in sauerkraut but of a more delicate flavor  although they are considered a delicacy by 
the old country gourmets, one has to be accustomed to them to enjoy their piquant taste. Ukrainian Canadian homemakers seldom, 
if ever, make the, but the recipe is worth preserving.  When trying this recipe, select undamaged apples of a good quality and tart in flavor.

5 pounds apples
5 quarts water
2 cups rye flour
4 tablespoons sugar or honey
2 teaspoons salt

Select ripe, undamaged apples with a tart flavor.  Wash the apples thoroughly and remove the blossom ends.  Place the apples in a crock.  
If cherry or currant leaves are available, arrange the apples and leaves in alternate layers.  Bring the water to a boil.  
Pour half of the water over the flour and stir briskly until smooth.  Add the remaining water and strain the mixture.  
Stir in the salt and sugar.  Cool to lukewarm.  Pour over the apples, allowing enough liquid to rise several inches above the apples.  
Cover with a plate and weight down with a suitable weight to keep the apples completely submerged.  Keep at room temperature for 1 week 
and then store them.  It will take 5 to 8 weeks for the apples to ferment, depending on the variety used.  During the process of fermentation, 
a scum will form on the surface.  It should be removed and the plate washed as often as necessary.  Store in a cold place.

Apples may also be cured in a slightly sweetened water.  For this methods, use 5 quarts of boiled water to 1 cup of sugar or honey and 2 teaspoons of salt.  
This method is less troublesome, and the results are equally good. 

Broiled Scrod

I came across this while searching for something else and remembered that someone had requested Bill Knapp's broiled scrod. I dunno if this is similar, but here it is.

Oven Broiled Scrod

4 scrod filets
lemon juice

Place scrod filets in a well-buttered broiling pan. Sprinkle with lemon juice. Drizzle with melted butter. Sprinkle with salt and paprika.
Broil with pan about 4 inches from broiler. Cook for 6 - 8 minutes or until scrod flakes easily with a fork. Plate & serve with lemon butter.  
4 Servings

Lemon Icebox Pie

From: "Sallie"
To: "Phaedrus" 
Subject: Re: Recipe Request
Date: Sunday, March 11, 2012 6:10 PM

Hi Phaedrus,

Thank you so much for your reply. I will get on those recipes! To show my
thanks, I want to share my great grandmother's Lemon Icebox Pie Recipe.

1 small can Limeade or Lemonade
1 large container whip cream
1 can sweetened condensed milk
2 pie crusts

Bake your pie crusts as directed or you may be using a graham cracker
crust, which does not require baking. Any kind is good. In a large bowl,
mix the 1st 3 ingredients. Freeze. Set out to that when dinner begins, and
it will be perfect by dessert. Also good with a meringue topping.
*for an alternative - add 1/2 tsp of almond extract to the white mixture.

My Grandma Emma Love Ladson was born in 1912 and she made this for many a
Sunday dinner in Dublin, Georgia.
Thanks again!

Luncheon on the "Titanic"

Continuing with the meals on the Titanic, here are the lunch menus for the days preceding the disaster.

Titanic lunch

1st Class Luncheon

Consomme Fermier - This translates as "farmer's clear soup". No one seems to know exactly what it was. 
                   A vegetable broth seems a good possibility.

Cockie Leekie - Scotch name for a soup in which a cock fowl and leeks form the principal ingredients.  Recipe: 

Fillets of Brill - "Brill" is a European ocean fish related to the turbot. See: Eat the Seasons  Recipe: Fillets of Brill
Egg a L'Argeneuil - a L'Argenuil means garnished with asparagus tips which have been parboiled in salted water and then slowly cooked in butter. 
                    Serve with triangle shaped croûtons and cream sauce.

Chicken a la Maryland: It's not certain whether this was the rather common dish called "Maryland Fried Chicken" or something else.  
                       See these recipes: Facebook ; Recipes Wiki

Corned Beef

Grill Mutton Chops
Mashed, Fried & Baked Jacket Potatoes
Custard Pudding
Apple Meringue - Recipe: In Mamas Kitchen

Salmon Mayonnaise, It may have been something as simple as this: Salmon Mayonnaise or something more complex like this: 
Wild Irish Salmon Mayonnaise

Potted Shrimps - A British classic. Apparently you cook the shrimp in spiced butter, then put them in ramekins, pour more spiced butter over them,
and put them in the refrigerator until the butter sets. Eat on toast points:
Perfect Potted Shrimps

Norwegian Anchovies - considered to be the best anchovies.
Soused Herrings - Soused on hard cider: Great British Kitchen
Plain & Smoked Sardines
Roast Beef
Round or Spiced Beef -  Spiced beef
Veal & Ham Pie - The British love their meat pies. -;
Virginia & Cumberland Ham
Galantine of Chicken - Chef de Cuisine ; UKTV
Corned Ox Tongue : The Butcher The Baker

Cheshire, Stilton, Gorgonzola, Edam, Camembert, Roquefort, St. Ivel, Cheddar
2nd Class Lunch

Pea Soup
Spaghetti au Gratin - Group Recipes ; Italian Traditional Food
Corned Beef 
Vegetable Dumplings - Not sure if this was an East Indian dumpling or dim sum. 
Roast Mutton
Baked Jacket Potatoes
Roast Mutton 
Roast Beef
Ox Tongue
Tapioca Pudding
Apple Tart
Fresh Fruit
Coffee  Tea
3rd class Lunch

Rice soup
Fresh Bread
Cabin Biscuits - "Biscuit" in the UK usually means what we'd call a "cookie." However, in this case we'd more likely call it a "soda cracker". See the recipe here: 
Downtown Abbey Cooks
Roast Beef with Brown Gravy
Sweet Corn
Boiled Potatoes
Plum Pudding with Sweet Sauce
From: "Jonathan Crammond" 
Subject: Consommé Fermier
Date: Sunday, May 29, 2016 3:12 PM

Definition of Consommé Fermier from Titanic

Saulnier – Le Repertoire de la Cuisine (based off Escoffier – Complete Guide
to Modern Cookery of 1907), and was first published in 1914 and so contains
all the contemporary recipes of the time.

– page 10 ‘Fermièr was a recognised garnish for chicken and large joints of
paysanne of carrots, turnips, onions and celery, cooked under cover in
butter.  Now whilst there is no consommé as such listed with this name I
think it very likely that a consommé – and especially a chicken consommé
garnished with julienne of the same would be called Consommé Fermièr.

BUT intriguingly there is listed a Soup Fermièr (page 42), which are
described as being moistened with water, milk or thin white stock and was a
paysanne of vegetables and cabbage julienne moistened with consommé served
with slices of homemade bread.

It would be for the Chef to interpret and would be a consommé garnished with
vegetables – and why not a julienne of cabbage.  I would fairly heavily bet
on the second recipe here – as what else would you describe the soup other
than a consommé if it was made with the thin white stock described.

Now still further removed is Consommé Ephémères.  I don’t think it would
have been this, but it is just possible there might have been an
Anglicisation of the name.  I tend to doubt this, but it is not hugely

                Chicken consommé garnished with large julienne of carrots,
asparagus heads, peas and ephémères.  (No not Mayflies, but 2 spoonfuls of
grated parmesan, arrowroot, 3 yolk of egg, 1/2 spoonful of cream, pepper,
nutmeg, chicken glaze.  Lay in the shape of buttons by means of a piping
bag, and poach in consommé.

Jonathan Crammond

Jonathan Crammond 

Long time ago Honours Graduate of The Scottish Hotel School, which was
arguably the top hotel management school in the UK

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