Re: [Cz-L] Ribisel

Hi Hardy,
Did your mother Ribisel-Gelee? My Mother did,it, cooked the rirbisel, than
put them in a screen, the juice cooked with sugar and it became like
"Aspik", with wonderful taste...and by the way, do you know the "Konfiture"
from "dren in Czernowitz", but in the botanic "Kornell-Kirsche,,,, in
english it is "cornel cherry", I know the name because my cousin from London
asked for it, because she did not find it in London,, but in Bukarest it
was., (Oval cherries, wild cherries, only in the woods)..
Bests regards Hedwig
----- Original Message -----
From: "HARDY BREIER" <HARDY3_at_BEZEQINT.NET>
To: "frieda tabak" <frieda_tabak_at_yahoo.com>; "Paul Heger"
<pheger_at_gmail.com>; <nancylapid_at_mac.com>
Cc: "veni vici" <venivici_at_inbox.com>; "Czernowitz Genealogy and History"
<czernowitz-l_at_list.cornell.edu>
Sent: Sunday, December 19, 2010 7:22 AM
Subject: Re: [Cz-L] Ribisel

> The majority of reactions we see do not relate to the taste but to the
> name:
> Ribes .
> I googled it up and because of the similarity to the Austrian Ribisel I
> mentioned it. Only then did I find out that you cannot walk into a
> supermaket
> in America and look for ribes. This is the botanical name of the species.
> Sorry for the confusion.
> In English the name is currants with a prefix as to the nature of the
> berry.
> Currant comes from the the Greek province of Corinth and referred to
> dried grapes.
> Somehow it also applies to Ribisel by default.
> So the current is currant.
> Hardy
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Received on 2010-12-19 06:58:19