488Re: [cooking_rumpolt] OT: 16th c. German, not Rumpolt
- Mar 8, 2010
>Item, sheep's flesh, hacked small, one takes a spoon
> 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.
full on a wine leaf, folds together like a fritter
thereunder one has also sour plums, one boils them alone
in water, that (i.e. until) they are each of a good pleasing state (i.e.
they look good)
and the wine leave have (hot=hat) overall breaking down (where fail =
fehlen - in the sense of disintegrate or in other words the leaves start
to fall apart and are soft enough to eat?)
A wecklein is a rectangular shaped roll of bread. A krapffen is a
fritter, usually filled with something.
There's my down and dirty quick translation.
> I've got it *very roughly* translated, up the last two lines, where i
> get stuck:
> 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
> in water,
> (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
> [Non-text portions of this message have been removed]
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