SC - Maestro Martino: facsimile & transcription & 1 recipe

[Thomas Gloning]

The postman brought me an edition of Maestro Martino this morning, that
might be interesting for those, who, like Gretchen Beck, wish to take a
look at the source:

- -- Maestro Martino da Como: Libro De Arte Coquinaria. A cura di Emilio
Montorfano e con introduzione di Ernesto Travi. Milano 1990. [Facsimile
and transcription.]

The facsimile gives the manuscript in the Library of Congress, once in
the possession of Vehling and Bitting. The manuscript was written around
1500, while the text is from around 1450. It is one of the four known
manuscripts of Martino. Faccioli based his edition (1966) on this
manuscript too. John le Burguillun recently mentioned the other three
ms. on this list (expressions like "MS Vatican Urb<inus>. lat<inus>.
1203" denote the holding library and the shelfmark). Thanks, John, for
your bibliographical labour.

The facsimile and translation volume is available from:

Asefi Editoriale Srl
Via San Simpliciano, 2
I - 20121 Milano
Italia
Telefono: 02 86463056
Fax: 02804179
e-mail: info at asefi.it (or Gianfranco Monti at: gfmonti at tin.it)
URL: www.asefi.it

It costs 70.000 Lire plus shipping (around 60 or 70 $, I guess).

Here is a recipe and a rough translation (that I did with some help of
Uwe Neumahr):

"Ova sperdute.
Fa' che lacqua bolla & rompegli dentro lova
freschissime, & prese chelle sonno
cavale fora dellacqua che siano tenerelle
mettendoli spora del zuccaro, dellacqua
rosata, de le spetie dolci, & un poco di suco
di naranci overo agresto, & si più ti piacesse
lasciando le cose sopra ditte gli mittirai
sopra di bon caso grattato & de le spetie dolci" (p. 91).

'Lost eggs (in boiling water).
Make water boil and break very fresh eggs into it. If they curdle (?),
take them out of the water so that (or: when) the eggs are still soft
(tender/ mellow). Put onto it sugar, rose water, sweet seasons and a
small quantity of orange juice or agrest. And if it would please you
more to leave out the above mentioned things you can also put onto the
eggs a good grated cheese together with sweet seasons.'

Have fun,
Thomas

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