The choice of vegetables to grow in the early eighteenth century was determined in part by which ones kept the best. Cabbages were one of the best vegetables in this regard, and, therefore, it was a mainstay of the cook. There were two ways that cabbage could be kept. Outside, holes were dug, and cabbage was buried underground with, leaves and straw for insulation. In this way, a head of cabbage could be kept for several months when protected from the cold and oxygen.
There was another way to preserve cabbage, and that was sauerkraut. At one time it had a low reputation for being the food of peasants, but it gained in popularity. To make sauerkraut, the cabbage was shredded into a large crock with lots of salt between the layers. With an instrument like an old-fashioned potato masher, only larger, the shredded cabbage was stomped down firmly, which broke the fibers and released the juices. When the crock was full, it was usually covered with boards, and stones were applied on top of this. The fermentation which took place would preserve it for a long period of time, say for the winter. The top layer of the cabbage which came in contact with the air would blacken. To avoid waste, it was best to keep eating it on a regular cycle.
There were many ways to use the fresh cabbage. It could be added to the "stew", as one of the ingredients. Here is another dish using cabbage: Cook the cabbage, and then add sour cream to it. At the table give the diners a little vinegar to add to it. Or, steam the cabbage until tender, and add a little pickle juice or vinegar.
Some other vegetables, such as cauliflower, carrots, and beets, could be buried underground as the cabbage was. Root vegetables were a major element in the food supply. A very popular root vegetable was the turnip. I have read in the will of a colonial German that a son was instructed to provide his mother with a quarter acre of turnips each year.
Two major vegetables of the early Germans were cabbage and turnips, but definitely NOT the potato. At the start of the eighteenth century, Europeans did not trust the potato, as they thought it was unhealthy to eat it. It is a member of the nightshade family. Later in the century, Europeans grew rather fond of the potato, in fact, overly fond of it.
A historian said once that, in the first part of the eighteenth century, it was bread, bread, and bread for breakfast, lunch, and supper. At the end of the century it was potatoes, potatoes, and potatoes for the three meals. In the early part of the century, though, the old world would not touch the potato, or the tomato (they were both thought to be poisonous).
(10 Jul 01)
We gratefully acknowledge the work of John Blankenbaker who published over 2,500 Germanna History Notes via the Germanna-L@rootsweb.com email list from 1997 to 2008. We are equally thankful to George Durman (Sgt. George) for hosting the list and republishing the notes via rootsweb.com.