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2171

De Re Coquinaria #100

Hello, To celebrate getting through the rough draft of my translation of the first 100 recipes from De Re Coquinaria, I thought I would share #100 with the
Sam Wallace
Mar 27
#2171
 
2170

Conrad Gesner Fischbuchlein

Hi, I just ran across this yesterday, and remember that we had challenges identifying some of the fish listed. This seems to be a very thorough look at 16th
jillwheezul
Mar 13
#2170
 
2169

Re: Zimet and Rerla

I was looking at Welserin, and it uses "rerlach" and "zimetrerlach" translated as cinnamon sticks. Also spelled "zimerrerlach" Ranvaig
Sharon Palmer
Mar 13
#2169
 
2168

Re: Zimet and Rerla

Greetings, ... One trick a friend taught me was to grind it in the mortar with the salt or sugar that you're adding to the recipe. The salt or sugar works as
silveroak@...
Mar 9
#2168
 
2167

Re: Zimet and Rerla

"It's not easy to grind cinnamon to a powder in a mortar and pestle. How did they grind it?" Ranvaig, I can think of three reasonable answers, all of which
Sam Wallace
Mar 7
#2167
 
2166

Re: Zimet and Rerla

If you bought it already ground, I bet the cheap stuff often adulterated the expensive. It's not easy to grind cinnamon to a powder in a mortar and pestle.
Sharon Palmer
Mar 6
#2166
 
2165

Re: [cooking_rumpolt] Re: Zimet and Rerla

For what it's worth, my notes on cinnamon and canelle (cassia?) in English and French sources are online at http://medievalcookery.com/notes/cinnamon.html The
Daniel Myers
Mar 6
#2165
 
2164

Re: Zimet and Rerla

"I took another look at Grimm. Rerla would seem to be short for Röhrlein or rorlin, and *possibly* mean cassia. While Zimmet can be either cassia or true
Sam Wallace
Mar 6
#2164
 
2163

Re: Zimet and Rerla

I took another look at Grimm. Rerla would seem to be short for Röhrlein or rorlin, and *possibly* mean cassia. While Zimmet can be either cassia or true
Sharon Palmer
Mar 5
#2163
 
2162

Re: Zimet and Rerla

... Good insight! It seems very likely. If rerla was a distinct word, i would expect Grimm to list it. ... From Katzler: Most languages have no separate
Sharon Palmer
Mar 5
#2162
 
2161

Re: [cooking_rumpolt] Re: Zimet and Rerla

On Thu, 5 Mar 2015 06:41:47 -0500, "Sam Wallace guillaumedep@... ... used ... two ... a ... Me personally, I think it is a dialect word. I suspect
jillwheezul
Mar 5
#2161
 
2160

Re: [cooking_rumpolt] Re: Zimet and Rerla

Given what I've seen in medieval English and French cookbooks, I wonder if rerla might be canelle (Cinnamomum cassia) as opposed to true cinnamon (Cinnamomum
Daniel Myers
Mar 5
#2160
 
2159

Re: Zimet and Rerla

Hi Ranvaig, "I'd tend to trust that the glossary is right, perhaps Rerla is a dialect word for cinnamon. Does it seem synonymous, like two names for the same
Sam Wallace
Mar 5
#2159
 
2158

Re: Zimet and Rerla

Hi Guillaume, Rumpolt uses Zimmet for cinnamon, and Zimmetrinden for whole cinnamon, but I haven't seen anything that specifies which kind. I haven't run
Sharon Palmer
Mar 5
#2158
 
2157

Zimet and Rerla

Hello, I have been working on the cookbook of Philippine Welser. I had to put my work on hold for a number of reasons, but am happily at it again. I hope to
Sam Wallace
Mar 4
#2157
 
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