486OT: 16th c. German, not Rumpolt
- Mar 8, 2010I hope it is not inappropriate to post this here. It's 16th c. German
and about food, but not from Rumpolt...
I'm teaching a class on 15th and 16th c. Ottoman cooking very soon.
Stuffed vine leaves do not show up in Ottoman cookbooks until the
18th or 19th century. However, Hans Dernschwam mentions them in his
account of his visit to Kostantaniye (Ottoman for Constantinople) in
the late 16th c.
Here is his description from Thomas Gloning's site
Item, schaffen flaisch, klain gehagt, des thut man ein loffel
voller auff ein wein plat, wigkelt man zusamen wie ein krapffen.
Daruntter hagt man auch sawere pflawmen, sewdt man allein
im wasser ab, das sol bey inen auch ein guth, herlich gericht
sein vnd hot darzw die wein pletter vberal fail.
I've got it *very roughly* translated, up the last two lines, where i
Item, sheep meat, finely chopped, of that one spoon
full on a vine leaf, one wraps together like a krapfen.
Also include chopped sour plums, and boil it alone
(here's where i fall down)
(sol bey) them also a good, marvelous dish/meal
are and hot thereto the vine leaves over all (fail)
This is the only list i'm one where most people are interested in
Medieval German cooking, and familiar with cooking terms of the
My thanks for any assistance.
I'd really love to get all of Dernschwam's comments about food in
Istanbul, Hungary, etc. translated. I've got some of them done, but
not all. It's not terribly long, but my medieval German is sketchy.
Urtatim [that's err-tah-TEEM]
the persona formerly known as Anahita
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