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Another mushroom recipe

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  • Sharon Palmer
    I think I found another mushroom recipe. -- Dipffling = Pfifferling or chanterelle mushroom?? Zugemüß 36. Dipffling zu zurichten. Nim~ sie/ vn~ wasch sie
    Message 1 of 5 , Feb 1, 2011
      I think I found another mushroom recipe.

      -- Dipffling = Pfifferling or chanterelle mushroom??

      Zugemüß 36. Dipffling zu zurichten. Nim~ sie/
      vn~ wasch sie auß laulichtem Wasser drei oder
      viermal/ daß der Sandt wol davon kompt/ setz sie
      zu mit halb Wasser/ vnd halb Wein/ auch mit
      gestossenem Pfeffer/ laß darmit sieden ein halbe
      stundt/ gibs trucken vnd warm auff ein Tisch/
      vnnd gestossen Pfeffer darzu. Vnd wenn sie
      sauber außgewäschen seyn/ so darff man sie nicht
      schelen/ wenn man sie essen wil. Vnd du must sie
      ein wenig saltzen/ so werden sie desto
      wolgeschmacker.

      36. To prepare Dipffling. Take them / and wash
      them in lukewarm water three or four times / that
      the sand comes well from it / set them to (the
      fire) with half water and half wine / also with
      crushed pepper/ let boil together for half an
      hour / give dry and warm to the table / and
      crushed pepper with it. And when they are
      cleanly washed one need not peel / when one wil
      eat. And you must salt them a little / like this
      they become even better tasting.
    • wheezul@canby.com
      Has there been a discussion of the pfifferling vs. chantrelle mushroom? Pfifferling are a kind of mushroom too - of course a modern meaning may not be the
      Message 2 of 5 , Feb 1, 2011
        Has there been a discussion of the pfifferling vs. chantrelle mushroom?
        Pfifferling are a kind of mushroom too - of course a modern meaning may
        not be the same. I've translated them as chantrelles, but the in the
        picture here they look more like pfifferling:

        http://pics.livejournal.com/jillwheezul/pic/0015p78d/g117

        Anyway just wondering. This recipe does sound good!

        I also wanted to know if you had published an index for the whole book
        yet? I was ruminating on the joy a simple anglicized cross reference
        would be, especially since I have so many recipes rattling about in my
        head now. I've translated the Kuchenmaisterai register and am up to
        recipe 407 in my categorizing Wecker. It would be neat if would could put
        together some sort of basic spreadsheet for the 16th century stuff. Any
        interest or guidance?

        Katherine

        > I think I found another mushroom recipe.
        >
        > -- Dipffling = Pfifferling or chanterelle mushroom??
        >
        > Zugemüß 36. Dipffling zu zurichten. Nim~ sie/
        > vn~ wasch sie auß laulichtem Wasser drei oder
        > viermal/ daß der Sandt wol davon kompt/ setz sie
        > zu mit halb Wasser/ vnd halb Wein/ auch mit
        > gestossenem Pfeffer/ laß darmit sieden ein halbe
        > stundt/ gibs trucken vnd warm auff ein Tisch/
        > vnnd gestossen Pfeffer darzu. Vnd wenn sie
        > sauber außgewäschen seyn/ so darff man sie nicht
        > schelen/ wenn man sie essen wil. Vnd du must sie
        > ein wenig saltzen/ so werden sie desto
        > wolgeschmacker.
        >
        > 36. To prepare Dipffling. Take them / and wash
        > them in lukewarm water three or four times / that
        > the sand comes well from it / set them to (the
        > fire) with half water and half wine / also with
        > crushed pepper/ let boil together for half an
        > hour / give dry and warm to the table / and
        > crushed pepper with it. And when they are
        > cleanly washed one need not peel / when one wil
        > eat. And you must salt them a little / like this
        > they become even better tasting.
        >
        >
      • Sharon Palmer
        ... I think Rumpolt is pretty big to index manually, but I should (finally) be starting on the new website soon, and intend to have a number of search
        Message 3 of 5 , Feb 1, 2011
          >
          >
          >I also wanted to know if you had published an index for the whole book
          >yet? I was ruminating on the joy a simple anglicized cross reference
          >would be, especially since I have so many recipes rattling about in my
          >head now. I've translated the Kuchenmaisterai register and am up to
          >recipe 407 in my categorizing Wecker. It would be neat if would could put
          >together some sort of basic spreadsheet for the 16th century stuff. Any
          >interest or guidance?

          I think Rumpolt is pretty big to index manually,
          but I should (finally) be starting on the new
          website soon, and intend to have a number of
          search features. Once I have the software
          working, if you want to include your stuff that
          would be great.

          The closest I have is an index from the HAB pages
          to chapters. I'm pretty sure I copied it to the
          file section, but here it is again.

          Ranvaig

          6 - Title
          8 - Es haben durchleuchtigste Churf
          9 - Vorred
          15 - An den gutherzigen Leser - Es schreibet Pin darous: Das gleich
          18 - Die Lürsten vnd Herren Bancket/ zu bestellen vnd anzuordnen - page 1
          22 - Vom Eynkäuffer Das II Capitel - page 3
          24 - Vom Mundhoch Das III Capitel - page 4
          27 - Vom Sibkammerling Das IIII Capitel
          28 - Von Trucksessen/ Schencken vnd Mundtschenken - page 6
          30 - Vom Fürschneider Das VI Capitel - page 7
          32 - Wie man ein Fürsten oder Herrn Bancket
          bestellen / anordnen and halten sol Das VII
          Capitel- page 8
          35 - Wie der Geladnen Herrn Gästen Diener zu tractieren Das VII Capitel
          38 - Keyserliche Bancket
          43 - Das Ander Keyserlich Bancket
          46 - Das Dritt Keyserlich Bancket - page 15
          50 - Das vierdt Keyserlich Bancket - page 17
          53 - Bancket der Konigen
          58 - Bancket der Churfürsten - page 21
          66 - Bancket der Erzherzogen - page 25
          77 - Bancket der Grafen
          85 - Bancket der Edelleut
          92- Bancket der Bürger - page 38
          96- Bancket der Bauren - page 40
          102 - Theiren - Vom Ochsen - page I
          119 - Kuh
          120 - Stier page X
          121 - Kalb
          147 - Castraun oder Hammel
          159 - Lamb
          165 - junger Geiß
          171 - Spensaw
          178 - Wildpret - Vom Hirsh page XXXIX
          188 - Dendel
          193 - Reh
          198 - Hasen - page XLIX
          203 - Schweinen Wildpret
          209 - Eynheimischen Saw
          210 - Elendt/ Von Aurochsen - page LV
          211 - Poffel / Von Beeren
          212 - wilden Pferdt - page LVI
          213 - Gemß
          215 - Steinbock
          216 - Türkischen Schaf - page LVIII
          219 - Murmentel
          220 - Meerhundt
          221 - Biber
          222 - Indianisch schwein/ Igel
          223 - Igel/ Küniglein
          223 - Caninichen
          226 - Vogel
          228 - Adler - page LXiii
          229 - Straus
          230 - Drappen
          231 - Schwan
          232 - Indianischen Hehn - LXVI
          234 - Aurhan
          235 - Steinhenn
          236 - Fasan
          240 - Löffler/ Keiger
          241 - Kranich/ Pfauwen
          242 - Wilden Ganß
          244 - Ganß
          249 - wilden Endten
          250 - Mittel Endten
          251 - Pletzem/ Kappaunen
          252 - Alten Hennen LXXXI
          268 - Jungen Hünnern
          271 - Scheehennen/ HaselHun
          273 - Rephun
          276 - Schnepffen
          277 - Grünspecht/ Steinraben
          278 - Zamen Tauben
          279 - Turteltauben
          281 - Wachteln
          283 - Kramatsvögeln
          285 - Ziemer/Drostel/ Amssel
          286 - Lerchen
          287 - Nachtigal/ Meerschwalb/ Maurschwalben
          288 - Kleinen Schwalben/ Weissen Krob
          289 - Widhopff/ Zaunkünig/ Kleinen Vögeln
          292 - Fischen
          293 - Hausen
          297 - Dieck / Stören
          298 - Schaiden
          300 - Salmen
          303 - Huechen
          304 - Lampreten
          306 - Sälming
          308 - Foren oder Forellen
          312 - Weissen Foren/ Kärpelein
          313 - Hecht
          322 - Tunnen Hechten/ Rencken
          324 - Rheinfisch
          325 - Polch / Karpffen
          329 - Esch
          330 - Schied
          331 - Barben
          332 - Aal
          334 - Rutten
          336 - Nerffling
          338 - Nafen / Schleyen
          339 - Neunaugen
          341 - Zindel/ Bersig
          344 - Schretzel
          345 - Andieß / Biscorn
          346 - Koppen / Schmerrling
          348 - Kressen
          349 - Pfrillen
          350 - Gangel / Steinbeisser
          351 - Lauben
          352 - Rot Euglein/ Krebßen
          357 - Austern
          358 - Cabellaw
          359 - Capoditzen or Meerspinnen
          360 - Meerzungen/ MeerGrillen or Gambarn
          361 - Capelungen/ Zwilling
          362 - Cerdeli/ Herring
          363 - Bücking
          364 - Stockfish
          367 - Plateissen or Halbfischen
          369 - Rochen / Puttes
          370 - Schnecken
          371 - Mescheln
          372 - Schwartzen Muscheln / Schildtfröten
          374 - Fröschen
          375 - Hollopotrida
          379 - Budtspudt
          380 - Caperdatten
          382 - Zugemüß
          415 - Salat
          419 - Zugehörung
          422 - MandelKäß
          424 - Suppen
          431 - Gebackens
          444 - Pasteten
          450 - Pasteten von Fischen
          453 - Turten
          458 - Zucker Confect auß der Apotecken
          459 - Anderm Confect
          462 - Eyngemachten
          466 - Beschluß
          468 - Kellermeisteren - Wein
          493 - Essig
          496 - Bier
          500 - Wasser
          501 - Index
        • Sharon Palmer
          ... Also, Rumpolt has an index on the last two pages, although probably not the detail you want. Before I could index it, I d have to finish the transcription.
          Message 4 of 5 , Feb 1, 2011
            >
            > >I also wanted to know if you had published an index for the whole book
            > >yet?


            Also, Rumpolt has an index on the last two pages, although probably
            not the detail you want.

            Before I could index it, I'd have to finish the transcription. I'm a
            little ahead of my translation, but haven't been doing more than
            staying ahead.

            Ranvaig
          • xina007eu
            Hi Ranvaig, On http://www.sagen.at/doku/bergbau/Tiroler_Landreim_4.html I found: Tüpfling: Speisetrüffel (= edible truffle) Dipfling could well be a
            Message 5 of 5 , Feb 7, 2011
              Hi Ranvaig,

              On
              http://www.sagen.at/doku/bergbau/Tiroler_Landreim_4.html
              I found:
              "Tüpfling: Speisetrüffel"
              (= edible truffle)
              "Dipfling" could well be a variant of that word.

              Best regards,

              Christina


              --- In cooking_rumpolt@yahoogroups.com, Sharon Palmer <ranvaig@...> wrote:
              >
              > I think I found another mushroom recipe.
              >
              > -- Dipffling = Pfifferling or chanterelle mushroom??
              >
              > Zugemüß 36. Dipffling zu zurichten. Nim~ sie/
              > vn~ wasch sie auß laulichtem Wasser drei oder
              > viermal/ daß der Sandt wol davon kompt/ setz sie
              > zu mit halb Wasser/ vnd halb Wein/ auch mit
              > gestossenem Pfeffer/ laß darmit sieden ein halbe
              > stundt/ gibs trucken vnd warm auff ein Tisch/
              > vnnd gestossen Pfeffer darzu. Vnd wenn sie
              > sauber außgewäschen seyn/ so darff man sie nicht
              > schelen/ wenn man sie essen wil. Vnd du must sie
              > ein wenig saltzen/ so werden sie desto
              > wolgeschmacker.
              >
              > 36. To prepare Dipffling. Take them / and wash
              > them in lukewarm water three or four times / that
              > the sand comes well from it / set them to (the
              > fire) with half water and half wine / also with
              > crushed pepper/ let boil together for half an
              > hour / give dry and warm to the table / and
              > crushed pepper with it. And when they are
              > cleanly washed one need not peel / when one wil
              > eat. And you must salt them a little / like this
              > they become even better tasting.
              >
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