SC - A Castle made of peas (From MndK; 15th C.)

[Michael F. Gunter]

Here is a first attempt to translate #39 from the Middle Low German
Cookbook. (As you may see, there are some problems left.)

[MndK #39] Furthermore: if you want to make something from the mentioned

peas, that looks like a castle, the longer you pound the peas, the
better they will be (for that purpose). Sweeten it slightly with dry
sugar. Make from the (paste of) peas (something that looks like) a
sauce-dish, so that it is a hand's breadth/length high and a hand's
breadth/length wide. Put it into a dish that is like a stewpan [or: into

an adequate dish/ a dish made of dough?]. Put two crosses at the
outside, such that every cross is a short span long (for the cross-beam)

and one hand's breadth/length high. And surround it -- from the same
paste of peas too -- with a wall, that shall be also one hand's
breadth/lenght high. Then make small cones from the said peas. They
shall be the towers, how much of them you like. Put them onto the wall
all around. Take a good and adequate <...> and pour it into the
sauce-dish. And serve it forth together with fried/baked/roasted
herring.

Some Notes:
- -- The preparation of the peas is described in recipes #35 and
(possibly) #38. The peas must be given into a boiling ash-lye and then
washed in fresh water untill they loose their shells/husks. Then they
are boiled, dried and pounded in a mortar. In #38 they are also mixed
with honey and strained through.
- -- According to Wiswe, there seems to be a lacuna at the end of the
recipe, so we do not know what to give into the sauce-dish.
- -- There is another recipe that mentions a $B!)(Jorch$B!)(J a castle
(#77).

If anybody knows of similar recipes from other collections, please, let
me know.

Enjoy,
Thomas

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