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Article: COLORFUL PICKLED EGGS RECALL GERMAN HERITAGE.(FOOD)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- January 10, 1996
- Author:
CopyrightCOPYRIGHT 1996 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Joyce Rosencrans Post food editor
California cookbook author Elaine Corn called recently for permission to include my version of pickled eggs and beets in her next work. The pink-hued eggs were a revelation to her when she spotted my recipe in a book on Cincinnati's cooking heritage.
I had contributed the pickled eggs to the Cincinnati collection because they have a German link, via the Pennsylvania ''Deutsch.'' Elaine thought these eggs a Cincinnati foible, like chili with cinnamon, but that's not the case. In fact, many Cincinnatians have never seen hard-cooked eggs tinted with sweet-sour beet juice.
I grew up knowing about them ...