Schnitzen

An 18th-century Alsatian cookbook gives a vivid picture of the vegetables available. Monday was the day for schnitzen, with turnips on Tuesday, beans or peas (probably dried) on Wednesday, rice or barley on Thursday, spinach or string beans on Friday and lentils on Saturday. Sauerkraut was reserved as a Sunday treat. ‘Schnitzen strasbourgeoise’ has a 250 g/½