SC - Plateware, cutlery, etc.

[Elizabeth Pruyn]

I looked up another historical dictionary: Truebners Deutsches
Woerterbuch. Fuenfter Band, Berlin 1954, p. 94 (a very good source if
they have an article):

"Pfifferling (...) Urspruenglich bezeichnet es den heute
Pfeffermischling, -pilz oder -schwamm genannten Pilz _Lactaria piperata_
(Agaricus piperatus), einen grossen, weissgrauen Blaetterpilz, der wegen
seines scharfen Milchsafts bei uns fuer ungeniessbar gilt, in
Siebenbuergen jedoch gegessen wird. Heute nennen wir so den kleinen
gelben Cantharicus cibarius, der einer der beliebtesten Speisepilze ist
und in den einzelnen Gegenden ganz verschiedene Namen fuehrt (...). Zwei
alte Zeugnisse meinen schon diesen Pilz [one source from the 16th
century]"; (roughly: the older meaning of _pfifferling_ is the use to
denote Lactaria piperata, the newer one is the use to denote the
chanterelle; there are some old quotations for the sense 'chanterelle'). 
It seems to me now, that the description in the herbal from Hieronymus
Bock fits better to the older meaning of "pfifferling". However, that
does not say much about the question of the material and the form of the
mold for the marzipan. (I missed the beginning of the thread; what is
the recipe in which the mold is mentioned?)

On the older meaning of lat. "boletus" more later.

Th.

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