SC - Outlands A&S Recipes Italian
Aldyth@aol.com
Aldyth at aol.com
Mon Apr 10 09:40:09 PDT 2000
Here is the first installment of recipes from Outlands A&S. German.
Recipes for A&S Collegium April 8, 2000
as worked out by Fekete Noemi
>From Das Kochbuch der Sabina Welserin, Sabina Welserin, published 1553
Rosemary Chicken
#155. Hiner jn rosmarin einzúmachen
Setz die hiener zú jn ainer fleschbrie, das die brie bloß iber die hiner
gang, lasß sý hald sieden/ vnnd lasß den rosmarin ains glidt langs am
steidlin/ thú ain zimliche handtúol an die hiener aúf ain disch, vnnd nit gar
zúuil/ das es nit pitter werd/ nim damach die leberlen alle von hienem/ ain
súdt thon jn der súpen/ thu dan ain wenig gút múscatblie daran, lasß woll
ainander sieden, bis dús anricht.
(from Das Kochbuch der Sabina Welserin. Herausgegeben von Hugo Stopp. Mit
einer Übersetzung von Ulrike Geißmann. Heidelberg 1980. Provided by Thomas
Gloning)
#155 To prepare chicken in rosemary
Set the chickens in broth, so that the broth completely covers the chickens.
Let them cook about halfway and take rosemary, about the length a finger
bone, from the bush, for a meal put a good handful on the chickens, but not
too much so that it does not become bitter. Take after that the livers from
all the chickens, let them boil up in the broth, and put some good mace
therein, let it cook together well, before you serve it.
(Translation by Valoise Armstrong)
My Version
4 large chicken breasts (about 2.5 pounds)
2 chicken livers
3-4 c chicken broth
¼ - _ c dried rosemary
4 teaspoons mace
Place chicken in pan with enough broth to cover chicken completely. (This
will vary based on the size and shape of the pan and your chicken, but should
be around 3-4 cups of broth.) Cook over a low heat until it is about half
done, around 30 minutes, then add rosemary, mace, and chicken livers. Cook
for another 30 minutes until chicken is done.
Serves 4
>From Das Kochbuch der Sabina Welserin, Sabina Welserin, published 1553
Spinach Tart
#186 Ain kreittertorten zú machen
Nempt spinet, briet jn vnnd hackt jn reibt barmisankesß darúnder, ain wenig
pfeffer, klaine weinberlen/ain zergangen púter darúnder, saltzts vnnd bachts/
vnnd macht ain torta daraús/ wie man pfligt die torta mit deckein zú machen.
(from Das Kochbuch der Sabina Welserin. Herausgegeben von Hugo Stopp. Mit
einer Übersetzung von Ulrike Geißmann. Heidelberg 1980. Provided by Thomas
Gloning)
#186 To make an herb tart
Take spinach blanch it and chop it and grate Parmesan cheese into it, a
little pepper, small raisins, melted butter therein, salt it and bake and
make a tart out of it, as one normally makes covered tarts.
(Translation by Valoise Armstrong)
My Version:
2 top and bottom pastries
12 ounces frozen spinach or one bundle fresh spinach
½ pound Parmesan cheese
Pepper
Salt
½ cup raisins
1 cup melted butter
Blanch and chop spinach. Mix in grated Parmesan cheese, raisins, melted
butter, salt and pepper to taste. Put into pastry shell, put pastry top on
shell and bake for 30 minutes at 375 degrees.
>From Das Kochbuch der Sabina Welserin, Sabina Welserin, published 1553
Strawberry Tart
# 89 Ain ebertorten zú machen
Mach das bedellin unnd laß erstarcken jn der tortenpfanen/ darnach nim die
eber vnnd legs daraúf vmber aúfs allerrnechts zúsamen, darnach zúckeres woll
aúfs allerbast, laß darnach ain klain weil bachen, geúß ain malausier daraúf
vnder vnnd laß ain weil bachen, so jst er gemacht.
(from Das Kochbuch der Sabina Welserin. Herausgegeben von Hugo Stopp. Mit
einer Übersetzung von Ulrike Geißmann. Heidelberg 1980. Provided by Thomas
Gloning)
#89 To make a strawberry tart
Make a pastry shell and let it become firm in the tart pan. Afterwards take
strawberries and lay them around on top as close together as possible, after
that sweeten them especially well. Next let it bake a short while, pour
Malavosia over it and let it bake a while, then it is ready.
(Translation by Valoise Armstrong)
My version
Pastry shell
1 pound strawberries
¼ cup Malmsey (Malavosia)
Sugar
Bake at 450 degrees for 10 to 15 minutes. Remove from oven. Slice
strawberries and arrange them in the pastry shell. Sprinkle sugar over
strawberries. Bake 5 to 10 minutes at 450 degrees. Remove from oven then
pour Malmsey over strawberries. Return to oven and cook for another 5 to 10
minutes.
>From Das Kochbuch der Sabina Welserin, Sabina Welserin, published 1553
Date Tart
#188 Dattlentorten zú machen
Schneidt die dattlen/vnnd thiet die keren heraús, siedt sý jn ainem siessen
wein/lands ain wenig sieden/vnnd legts fein aúff den boden/vnnd seet zúcker
vnnd zimerrerlen daraúff/vnd legt fein die dattlen daraúff, vmb vnd vmb
gelegt/vnnd wider ain zúcker vnnd zimmerrerlen daraúffgeseet, vnnd macht ain
deckin dariber/vnnd geúß ain wenig ain brielin daran, wie die dattlen darinen
gesotten seind, vnnd lasts bachen.
(from Das Kochbuch der Sabina Welserin. Herausgegeben von Hugo Stopp. Mit
einer Übersetzung von Ulrike Geißmann. Heidelberg 1980. Provided by Thomas
Gloning)
#188 To make a date tart
Cut up the dates and take out the pits, cook them in sweet wine, let them
boil a little, lay them attractively in a pastry shell and sprinkle sugar and
cinnamon on top of it and lay the dates ina circle and again sprinkle sugar
and cinnamon on top. And make a cover over it and pour on it some of the
broth in which the dates were cooked, and let it bake.
(Translation by Valoise Armstrong)
My Version:
1 pastry shell
1 pastry top
10 oz. whole dates
1 cup sweet wine
Sugar
Cinnamon
Pit dates and cut them into halves. Place dates in pan with wine and bring
to a boil. Boil for 5 to 10 minutes, then remove dates and let cool. Place
a layer of dates in the pastry shell then sprinkle with sugar and cinnamon.
Place another layer of dates into pastry shell, then sprinkle with sugar and
cinnamon. Continue in this way until pastry shell is full. Place top crust
on pastry, pierce with knife and pour some of the wine the dates were cooked
in over the top crust. Bake at 425 for 30 minutes.
>From Ein New Kochbuch, Marx Rumpolt, published in 1581
Tansliteration and translation by Martina Grasse
#113 Cabbage with pork
Grün Köl mit Schweinenfüssen/ Ohren/und guter Rindfleishbrüh angemacht/ mit
ganzem Pfeffer/ Muscatenblüt/gestossen Ingwer/und kleinen geschnittenen
Knobloch/laß dramit auffsieden/so wirt es gut und wolgeschmack.
Green cabbage with pigsfeet/ears/ and good beef broth seasoned with whole
pepper/nutmegflower [mace]/crushed ginger/ and minced garlic/let it come to a
boil so it is good and well tasting.
My version:
2 head green cabbage
1 pig's foot
6 cups beef broth
1 teaspoon whole pepper
2 teaspoons mace
2 teaspoons crushed ginger
1 Tablespoon minced garlic
Cut cabbage into chunks and place into broth with pig's foot, whole pepper,
mace, crushed ginger and minced garlic. Bring to a boil and cook until
cabbage is done.
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