SC - Melons.
Alderton, Philippa
phlip at morganco.net
Fri Feb 26 20:15:08 PST 1999
I was snowed in up here yesterday, so I put my time to good use (or so I
hope)
and attempted a translation and redaction of the marzipan recipe from His
Grace's site. I would be honored to hear critiques. I'm particularly
curious to hear ideas about my translation from old German, as some of it
was a stretch. I have included my deciphering of the manuscript, my
translation, and the redaction
Marcipan:
Nym geriben (zerreiben?) oder geftoffen Mandel/ take grind (to powder,
pulverize) or pound (press) Almonds
der gar klein ift fo er geftoffen ift/ this cook a little is then you
pound (press) is
fo nym fchmectend rofenwaffer/ then take a taste of rosewater
da wirk ei weiB von/ then work in (knead?) egg white of
thu fchier fovil zucker darein alf der Mandel/ to add pure so much sugar
therein like the almonds
nym der oblat/ make the wafer
an die leg auff ein Papir/ on lay out one paper
da mach du den marcipan/ then make you the marzipan
groB wilt machen: fo nym die oblat/ much will it make:so take (make?) the
wafer
nez andertem/ not sure what this one is, read as 'one after another'
leg ein ander oblat daran/ lay another wafer thereon
ef hafft anein ander/ it stick (cling) on one another
Sonft zu groBen marcipan ift ein oblat zu klein/ besides (otherwise) to
large
marzipan is one wafer too little
nym dann ein inger fey hulzin oder eyfin/ take then add ginger moist
cover (wrap) or icing
einf zweihen finger groB/ one or two fingers large
Cook almonds slightly, then pound or grind them to a powder. Add a taste of
rosewater, then work in the white of an egg. Add an amount of sugar equal
to the almonds. Lay out parchment paper, and on it, make a thin layer of
marzipan, not too big, not too small. Keep adding layers, they should cling
together. Dust with ginger, roll up one or two fingers long.
Standing by for insight and correction, Puck
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