45477Re: some foodly thoughts
- May 29, 2004Hi Bogdan,
When you go to Thomas Gloning's website and look into the "Koch vnd
Kellermeysterey" link (1566) the recipe there for "Brombeer or
Weigselmus" is almost identical to your recipe in
the "Kuchenmeysterey" and states clearly that: "mehl(flour) and milk
are to be mixed well". Since you pass the ground blackberries and
the mixed-in bread through a sieve together, I am not too sure about
the thickening properties of the result.... In any case, since they
recommend the addition of milk when too thick, (the pan is supposed
to be greased so it won't burn) I am sure it was not too uncommon,
particularly if there are no defined amounts....
Mus does not necessarily have to be passed through a sieve,
Apfelmus, for example if made with the right apples, that will
completely fall apart when cooked, will not contain pieces and is
technically still a compote, yet called "mus". Jam made from plums
is also called "Pflaumenmus" and doesn't have to be passed through a
sieve. It's probably regionally different as well, a speciality in
Northern Germany, Ruebenmus, is made with turnips and carrots which
are cooked and then mashed together, it usually contains very small
pieces of turnip and carrot in their "normal" state, yet it's
called "mus" again. I don't think the use of the word is written in
You are of course right with the Umlaut etc, but the use of an
Umlaut in the manuscript does not necessarily mean there was one.
The "Koch vnd Kellermeysterey" book actually uses the Umlaut and
the "sz" in the word (also note the "v" instead of the "u"
for "und", it would still have been the same word then as now, but
in writing, the letter "v" was generally used for "u" and "v",
Let me know if there's anything else I can help you with.
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