SC - Outlands A&S German recipes

[Aldyth at aol.com]

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.