SC - marzipan mold material -- pfifferling

[Oughton, Karin (GEIS, Tirlan)]

Why do you assume that all  these descriptions apply to the chanterelle?

I'm remembering this from the top of my head - and I usually double check
this all with reference texts before actually eating anything but: 

There is a European family of mushrooms with the latin genus "boletus" - the
most commonly known  one is the cep, but there are a whole range of
different varieties within that family group - including poisonous ones. The
boletus mushroom tends to be quite stocky with a broad round flat cap- the
archetypal mushroom drawing of childrens books - and certain varieties are
quite peppery in flavour. They also grow quite large in size. I think that
the red( devils? I can't remember the exact name) boletus is quite peppery..

The chanterelle on the other hand has a thin wavy flat top, is pale orange
in color, and it's signate descriptive is the delicate apricot perfume it
has, not so much pepperness. The false chanterelle on the other hand... does
have pepperyness and a white milk..and I think is poisonous if not cooked
correctly but this is all a little fuzzy. ... to date the chanterelles that
I have found have all been quite small & delicate, but this could be the
regional differences - they may very well be larger in mainland Europe.

I'll try and look some of this up tonight : ) to give you accurate
descriptives.

You would have no problems moulding your average boletus, but the devil's
own time moulding a wavy chanterelle

karin
(who hasn't been poisoned yet by hunted wild mushrooms........... : )

> -----Original Message-----
> From:	Thomas Gloning [SMTP:Thomas.Gloning at germanistik.uni-giessen.de]
> Sent:	Wednesday, March 10, 1999 11:06 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	SC - marzipan mold material -- pfifferling
> 
> > The word in Sabina Welserin is Pfifferling. I assumed that it was the
> same as the modern usage, but there is always the chance that the
> terminology has drifted. Anyone know if the Early Modern High German use
> of that particular noun was different than today? <
> 
> 
> The article in the "Deutsches Woerterbuch" by Jacob and Wilhelm Grimm
> and the passages in Moriz Heyne's book (p. 332) suggest that the
> prototypical use of "pfifferling" is the one to denote the mushroom
> called "chanterelle" in French and English. On the other hand some
> glossaries of the 15th century put together the word "pfifferling" with
> more general terms in latin like "boletus", which meant (I assume, don't
> quote me) something like 'edible mushroom'. There are even entries like
> "tuberes pfyfferling" (lat. _tuber_, 'truffle').
> 
> As far as I can see, the descriptions in the herbals of the time of
> Sabina Welser suggest that the word "pfifferling" meant the chanterelle.
> The herbal of Lonicer (1616) says:
> "Die dritten sind Pfifferling oder Pfefferling/ welche man also nennet
> vmb de? hitzigen Geschmacks willen/ der sich dem Pfeffer gleichet. Diese
> werden bey den Lateinischen Boleti orbiculati genannt" (fol. 86a; 'The
> third kind of mushrooms are the pfifferlinge or pfefferlinge. They are
> called this way because their taste is hot, comparable to the taste of
> pepper. These mushrooms are called boleti orbiculati [round mushrooms]
> in Latin'). 
> 
> In the herbal of Hiermonymus Bock (1577) we find: "Die dritten Schwemme
> droben gesetzt/ nennet man bey vns Pfifferling/ heissen wol Pfifferling/
> vmb des heissen geschmacks willen/ vnnd Orbiculati der groesse halben.
> Jm Rhase Cautar oder Alcorsoph. cap xviij." (fol. 332a; 'The third kind
> of mushrooms above mentioned is called in German pfifferling/ probably
> they are called pfifferling because of their hot taste, and they are
> called orbiculati [round and formed like a disk] because of their size.
> In the book of Rhazes they are called Cautar or Alcorsoph, chapter
> 18.').
> 
> The passage referred to by "droben gesetzt" (above mentioned) is: "Die
> dritten so auch inn der speise genuetzt weren/ wachsenn inn hohen
> finstern Waelden/ von farben gantz weisz/ rund/ etliche breytter dann
> ein Deller/ die geben/ wann sie zerbrochen seind/ weisse scharpffe
> hitzige Milch/ heisser auff der zungen dann Pfefferwurtz. Dise braten
> die arme leut im Odenwald mit saltz/ auff glueenden kolen jhn zuor
> speise" (331a; 'The third kind of mushrooms, which are used for cooking,
> grow in high and dark woods, they are all white, round, some of them
> broader than a plate. If they are broken there is a white sharp and hot
> "milk", hotter on the tongue than pepper. These mushrooms are roasted
> with salt on a coal as a dish by the poor people in the Odenwald [a
> rural landscape northwest of Heidelberg]').
> 
> Konrad von Megenberg in his "Book of nature" (about 1350) tells the
> following story: "ez ist auch ainer ander lai swannen, die haizent
> etleich ze latein boletos und haizent ze da"utsch pfifferling da schol
> man sich vor hu"eten, wan si sint dick gar vergiftig und toetleich. daz
> waiz ich wol, wan ez geschach ze Wienn in Oesterreich da ainer
> pfifferling az und trank met dar auf und starb zehant vor dem vaz" (ed.
> Pfeiffer 1861, p. 402).
> 'There is a different kind of mushroom, which some people call in Latin
> boletos and they are called pfifferlinge in German; be careful not to
> eat these mushrooms because they are often [_dick_ = 'often'] very
> poisonous and deathly. This is something I know very well: it happened
> in Vienna in Austria that someone ate pfifferlinge and then drank "Met"
> and he died instantly before the barrel with the Met'.
> 
> Well: either "pfifferling" is here used for some poisonous mushroom or
> the guy did not eat "pfifferlinge" at all or he died from something else
> (e.g. poison_ed_ mushrooms).
> 
> Thomas
> 
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