SC - Puck's marzipan
Ian van Tets
IVANTETS at botzoo.uct.ac.za
Tue Mar 2 15:23:10 PST 1999
Hello Puckles! Full marks for effort in the translation!
Somne suggestions:
>Nym geriben oder geftoffen Mandel:
I would suggest past tense - take grated or pounded almonds
>der gar klein ist so er gestossen is -
perhaps: that are so fine you can pass them through a sieve?
>so nym schmectend rosenwasser
take 'good-tasting' rosewater
>da wirk ei weiss von
if this is really a von, we're missing a phrase here. Could you
check this bit, please? Might it be 'ein'? Then it would read 'work
an egg white in', which makes sense to me.
>Thu schier soviel zucker darein als der Mandel.
I blush to admit it, bit I don't know what schier means, offhand, and
my dictionary is at home. It sounds as though you had the right idea
- - Add as much sugar as almonds. Will check and get back to you.
>Nym der oblat
Nym is take, not make. Is there a mould involved? It sounds as
though this may be the case.
>an die leg auff ein Papir.
Lay a paper on the oblat (another word I'll check when I get home) -
sounds as though you're rolling out on rice paper or similar?
>da mach du den marcipan
make the marzipan
>gross wilt machen: so nym die oblat
[as] large [as] you want to make it??
>nez andertem
>leg ein ander oblat daran
>es hafft anein ander
Are these Fs or Ss? Although pretty and 'authentic' in feel, it
makes it really hard to read when long S gets written as an F. After
all, we don't alter most other lettering.
>sonst zu grossen marcipan ist ein oblat zu klein
>nym dann ein inger fey hulzin oder eyfin
Are the Fs here Ss too? It would help me to know.
>eins zweihen finger gross.
Let me check the rest of this at home, but we should be able to 'nut'
it out between us. In the meantime, well done!
Cairistiona**********************************************************
Dr. Ian van Tets
Department of Zoology, ph: +27 +21 650 3605 (w)
University of Cape Town, 650 3301 (fax)
Rondebosch 7701 689 7839 (h)
Rep. of South Africa. e-mail: ivantets at botzoo.uct.ac.za
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