I've been away for a while. Missed you guys. I'm gonna be
intermittent.

But, anyway, this is why there isn't a Dutch restaruant chain next to
the Taco Bell and Olive Garden.

From a 1973 "Dutch and Belgian Cooking"

Kruudmoes

I'll just give the ingredients. You know how to make soup. How do
you make this edible?

barley
buttermilk
salt pork
frankfurters
rasins
chervil
thyme
molasses

Or, maybe since I am so disgusted I should just make it and eat it and
shut up.

Michael

On Aug 28, 11:08*pm, bulka > wrote:
> I've been away for a while. *Missed you guys. I'm gonna be
> intermittent.
>
> But, anyway, this is why there isn't a Dutch restaruant chain next to
> the Taco Bell and Olive Garden.
>
> From a 1973 "Dutch and Belgian Cooking"
>
> Kruudmoes
>
> I'll just give the ingredients. *You know how to make soup. *How do
> you make this edible?
>
> barley
> buttermilk
> salt pork
> frankfurters
> rasins
> chervil
> thyme
> molasses

I'd treat that more like a recipe for brown beans, with the barley
replacing the navy beans. The buttermilk would likely be used in the
soaking/precooking liquid, and the salt pork, franks, and molasses are
very traditional, and the raisins aren't unheard of. I'm thinking
chervil and thyme would be interesting.

I'm more inclined to use a slice of pork belly instead of salt pork
these days, and I get frowned at for adding fruit - even "grape"
tomatos - but that's another story.

Soup in the sense of 'use the strong spoons'.

On Thu, 28 Aug 2008 21:51:40 -0700 (PDT), Toronto wrote:

> I'd treat that more like a recipe for brown beans, with the barley
> replacing the navy beans. The buttermilk would likely be used in the
> soaking/precooking liquid, and the salt pork, franks, and molasses are
> very traditional, and the raisins aren't unheard of. I'm thinking
> chervil and thyme would be interesting.
>
> I'm more inclined to use a slice of pork belly instead of salt pork
> these days, and I get frowned at for adding fruit - even "grape"
> tomatos - but that's another story.
>
> Soup in the sense of 'use the strong spoons'.

that last is a nice turn of phrase, brian.

your pal,
blake

Toronto wrote:
>
> On Aug 28, 11:08 pm, bulka > wrote:
> > I've been away for a while. Missed you guys. I'm gonna be
> > intermittent.
> >
> > But, anyway, this is why there isn't a Dutch restaruant chain next to
> > the Taco Bell and Olive Garden.
> >
> > From a 1973 "Dutch and Belgian Cooking"
> >
> > Kruudmoes
> >
> > I'll just give the ingredients. You know how to make soup. How do
> > you make this edible?
> >
> > barley
> > buttermilk
> > salt pork
> > frankfurters
> > rasins
> > chervil
> > thyme
> > molasses
>
> I'd treat that more like a recipe for brown beans, with the barley
> replacing the navy beans. The buttermilk would likely be used in the
> soaking/precooking liquid, and the salt pork, franks, and molasses are
> very traditional, and the raisins aren't unheard of. I'm thinking
> chervil and thyme would be interesting.
>
> I'm more inclined to use a slice of pork belly instead of salt pork
> these days, and I get frowned at for adding fruit - even "grape"
> tomatos - but that's another story.
>
> Soup in the sense of 'use the strong spoons'.

It's not a bean soup, it is a barley/groats soup. There are enough bean
soups in traditional Dutch cooking. It is a traditional dish eaten in
the spring...the herbs need to be fresh.

Cooking grains in dairy products is common enough. Adding raisins is
also traditional enough.

Frankfurters wouldn't happen; Dutch 'rookworst' is very different.
Molasses is an Americanism; sugar or 'stroop' (which *isn't* molasses)
is optional. Often a sweetener isn't mentioned in recipes anyway.

Arri-

You seem to know someting about this.

I have a yard-sale 30yo American book. I'm disgusted and intrigued.
Even without the hot dogs and molasses this is a wierd recipie.

Do you have a better plan for barley, buttermilk, saltpork soup?

Talk me through it, I'll give it a shot.

Michael

bulka > wrote:

> From a 1973 "Dutch and Belgian Cooking"
>
> Kruudmoes
>
> I'll just give the ingredients. You know how to make soup. How do
> you make this edible?
>
> barley
> buttermilk
> salt pork
> frankfurters
> rasins
> chervil
> thyme
> molasses

It is an Americanised perversion of old and already perverted dish from
the Overijssel province. It is supposed to be more a gruel than a soup,
though (the name means something like "herb gruel/purée"). Happily, it
does not get served very often anymore, at least not usually at places
where innocent visitors might encounter it. It deserves to be compared
to some of the more outlandish tzimmes recipes.

Victor

Yes, of course American perversion. That is a USAmerican
speciality. What is the original like?

Most "comfort food", many national heritage dishes, most of my
favorites, came from things developed off gleanings.

Is something like this served away from innocent visitors?

Michael

On Aug 30, 6:19 pm, (Victor Sack) wrote:
> bulka > wrote
>
> It is an Americanised perversion of old and already perverted dish from
> the Overijssel province. It is supposed to be more a gruel than a soup,
> though (the name means something like "herb gruel/purée"). Happily, it
> does not get served very often anymore, at least not usually at places
> where innocent visitors might encounter it. It deserves to be compared
> to some of the more outlandish tzimmes recipes.
>
> Victor

"Victor Sack" > wrote in message
...
> bulka > wrote:
>
>> From a 1973 "Dutch and Belgian Cooking"
>>
>> Kruudmoes
>>
>> I'll just give the ingredients. You know how to make soup. How do
>> you make this edible?
>>
>> barley
>> buttermilk
>> salt pork
>> frankfurters
>> rasins
>> chervil
>> thyme
>> molasses
>
> It is an Americanised perversion of old and already perverted dish from
> the Overijssel province. It is supposed to be more a gruel than a soup,
> though (the name means something like "herb gruel/purée"). Happily, it
> does not get served very often anymore, at least not usually at places
> where innocent visitors might encounter it. It deserves to be compared
> to some of the more outlandish tzimmes recipes.
>
> Victor

I seem to have the same cookbook as the OP. And since there is quite
a thread on this subject, I will type out the recipe for those interested in
it.

Kruudmoes, I think it is a spelling mistake and should be Kruidmoes
(Milk soup with barley), 4 servings.

3/4 cup barley, soaked overnight in water to cover
2 quarts buttermilk
1/4 lb. lean salt pork, diced
4 frankfurters, sliced
1 cup raisins
1/4 tsp. chervil
1/4 tsp. thyme
Brown sugar or molasses
Method:
Drain the barley and place in a heavy pan with the buttermilk
and salt pork. Bring to a simmer, cover and cook slowly for 2 hrs.
Add frankfurters and raisins and simmer 15 minutes more.
Stir in the chervil and thyme. Serve in individual bowls and pass
a dish of brown sugar or molasses as a topping for the soup.
This may be served hot or cold.

As someone mentioned, the molasses should be "stroop", which
can be purchased in Dutch stores. You might try Golden Syrup in
its place rather then molasses, or use the brown sugar.

I was born and raised in The Netherlands, living in upstate NY.
Elly

Elly > wrote:

> "Victor Sack" > wrote...
> > bulka > wrote:
> >
> >> From a 1973 "Dutch and Belgian Cooking"
> >>
> >> Kruudmoes
> >
> > It is an Americanised perversion of old and already perverted dish from
> > the Overijssel province. It is supposed to be more a gruel than a soup,
> > though (the name means something like "herb gruel/purée"). Happily, it
> > does not get served very often anymore, at least not usually at places
> > where innocent visitors might encounter it. It deserves to be compared
> > to some of the more outlandish tzimmes recipes.
>
> Kruudmoes, I think it is a spelling mistake and should be Kruidmoes
> (Milk soup with barley), 4 servings.

Yes, of course, "kruid" being "herb", but I think "kruud" is a
dialectical spelling, with variants such as "kruut", etc. This kind of
thing happens in German, too, with the word "Kraut" which means the same
thing.

> As someone mentioned, the molasses should be "stroop", which
> can be purchased in Dutch stores. You might try Golden Syrup in
> its place rather then molasses, or use the brown sugar.

That someone was Arri London and she was correct, of course. And, as
she points out, frankfurters are supposed to be rookworst, which is even
more important.

No matter the replacements, the recipe remains repulsive.

> I was born and raised in The Netherlands, living in upstate NY.
> Elly

Victor

On Sun, 31 Aug 2008 13:23:20 +0200, Victor Sack wrote:

> Elly > wrote:
>
>> "Victor Sack" > wrote...
>> > bulka > wrote:
>> >
>> >> From a 1973 "Dutch and Belgian Cooking"
>> >>
>> >> Kruudmoes
>> >
>> > It is an Americanised perversion of old and already perverted dish
>> > from the Overijssel province. It is supposed to be more a gruel than
>> > a soup, though (the name means something like "herb gruel/purée").
>> > Happily, it does not get served very often anymore, at least not
>> > usually at places where innocent visitors might encounter it. It
>> > deserves to be compared to some of the more outlandish tzimmes
>> > recipes.
>>
>> Kruudmoes, I think it is a spelling mistake and should be Kruidmoes
>> (Milk soup with barley), 4 servings.
>
> Yes, of course, "kruid" being "herb", but I think "kruud" is a
> dialectical spelling, with variants such as "kruut", etc. This kind of
> thing happens in German, too, with the word "Kraut" which means the same
> thing.
>
>> As someone mentioned, the molasses should be "stroop", which can be
>> purchased in Dutch stores. You might try Golden Syrup in its place
>> rather then molasses, or use the brown sugar.
>
> That someone was Arri London and she was correct, of course. And, as
> she points out, frankfurters are supposed to be rookworst, which is even
> more important.
>
> No matter the replacements, the recipe remains repulsive.
>
>> I was born and raised in The Netherlands, living in upstate NY. Elly
>
> Victor

You are right Victor. The dish is from the eastern part of the
Netherlands, Twente or Achterhoek. Bordering Germany. In local language
(saxon dialect) it is kruudmoes. That translates to Dutch: kruidmoes.

I'd use brown sugar.
--
Groet, salut, Wim.

"Victor Sack" > wrote in message
...
> Elly > wrote:
>
>> "Victor Sack" > wrote...
>> > bulka > wrote:
>> >
>> >> From a 1973 "Dutch and Belgian Cooking"
>> >>
>> >> Kruudmoes
>> >
>> > It is an Americanised perversion of old and already perverted dish from
>> > the Overijssel province. It is supposed to be more a gruel than a
>> > soup,
>> > though (the name means something like "herb gruel/purée"). Happily, it
>> > does not get served very often anymore, at least not usually at places
>> > where innocent visitors might encounter it. It deserves to be compared
>> > to some of the more outlandish tzimmes recipes.
>>
>> Kruudmoes, I think it is a spelling mistake and should be Kruidmoes
>> (Milk soup with barley), 4 servings.
>
> Yes, of course, "kruid" being "herb", but I think "kruud" is a
> dialectical spelling, with variants such as "kruut", etc. This kind of
> thing happens in German, too, with the word "Kraut" which means the same
> thing.
>
>> As someone mentioned, the molasses should be "stroop", which
>> can be purchased in Dutch stores. You might try Golden Syrup in
>> its place rather then molasses, or use the brown sugar.
>
> That someone was Arri London and she was correct, of course. And, as
> she points out, frankfurters are supposed to be rookworst, which is even
> more important.
>
> No matter the replacements, the recipe remains repulsive.
>
>> I was born and raised in The Netherlands, living in upstate NY.
>> Elly
>
> Victor

You are right on all counts.

I looked in my other Dutch cookbooks and there is no mention
of this soup. Must be very regional, and it would make sense that
it should come from a farm community like Overijssel.

Over the years I have seen many posts of Arri London and
she was always correct concerning Dutch cooking.

Elly

Elly wrote:
>
> "Victor Sack" > wrote in message
> ...
> > Elly > wrote:
> >
> >> "Victor Sack" > wrote...
> >> > bulka > wrote:
> >> >
> >> >> From a 1973 "Dutch and Belgian Cooking"
> >> >>
> >> >> Kruudmoes
> >> >
> >> > It is an Americanised perversion of old and already perverted dish from
> >> > the Overijssel province. It is supposed to be more a gruel than a
> >> > soup,
> >> > though (the name means something like "herb gruel/purée"). Happily, it
> >> > does not get served very often anymore, at least not usually at places
> >> > where innocent visitors might encounter it. It deserves to be compared
> >> > to some of the more outlandish tzimmes recipes.
> >>
> >> Kruudmoes, I think it is a spelling mistake and should be Kruidmoes
> >> (Milk soup with barley), 4 servings.
> >
> > Yes, of course, "kruid" being "herb", but I think "kruud" is a
> > dialectical spelling, with variants such as "kruut", etc. This kind of
> > thing happens in German, too, with the word "Kraut" which means the same
> > thing.
> >
> >> As someone mentioned, the molasses should be "stroop", which
> >> can be purchased in Dutch stores. You might try Golden Syrup in
> >> its place rather then molasses, or use the brown sugar.
> >
> > That someone was Arri London and she was correct, of course. And, as
> > she points out, frankfurters are supposed to be rookworst, which is even
> > more important.
> >
> > No matter the replacements, the recipe remains repulsive.
> >
> >> I was born and raised in The Netherlands, living in upstate NY.
> >> Elly
> >
> > Victor
>
> You are right on all counts.
>
> I looked in my other Dutch cookbooks and there is no mention
> of this soup. Must be very regional, and it would make sense that
> it should come from a farm community like Overijssel.
>
> Over the years I have seen many posts of Arri London and
> she was always correct concerning Dutch cooking.
>
> Elly

LOL why does everyone assume I'm female????
However, TY for the compliment! Very kind of you. It does help to be
Dutch and to have many traditional Dutch recipes to hand, not to mention
input from the older family members, not all of whom are Dutch in the
first place

Victor Sack wrote:
>
> Elly > wrote:
>
> > "Victor Sack" > wrote...
> > > bulka > wrote:
> > >
> > >> From a 1973 "Dutch and Belgian Cooking"
> > >>
> > >> Kruudmoes
> > >
> > > It is an Americanised perversion of old and already perverted dish from
> > > the Overijssel province. It is supposed to be more a gruel than a soup,
> > > though (the name means something like "herb gruel/purée"). Happily, it
> > > does not get served very often anymore, at least not usually at places
> > > where innocent visitors might encounter it. It deserves to be compared
> > > to some of the more outlandish tzimmes recipes.
> >
> > Kruudmoes, I think it is a spelling mistake and should be Kruidmoes
> > (Milk soup with barley), 4 servings.
>
> Yes, of course, "kruid" being "herb", but I think "kruud" is a
> dialectical spelling, with variants such as "kruut", etc. This kind of
> thing happens in German, too, with the word "Kraut" which means the same
> thing.
>
> > As someone mentioned, the molasses should be "stroop", which
> > can be purchased in Dutch stores. You might try Golden Syrup in
> > its place rather then molasses, or use the brown sugar.
>
> That someone was Arri London and she was correct, of course. And, as
> she points out, frankfurters are supposed to be rookworst, which is even
> more important.
>
> No matter the replacements, the recipe remains repulsive.

It's not bad, made correctly; a dish featuring fresh spring herbs. Hot
dogs and molasses just *don't* go together Stroop is much less
agressive than molasses.


>
> > I was born and raised in The Netherlands, living in upstate NY.
> > Elly
>
> Victor