SC - Re: OOP Jamaican Jerk Chicken

[Korrin S DaArdain]

And it came to pass on 29 Aug 00,, that Dana Huffman wrote:

[many snippages]
> 108 Receta para hacer aceite de azahar
> 
>      Para cada libra de flor de azahar una onza de aceite.
> Sobar la flor del azahar con el aceite y después de sobado,
> ponerlo en un vaso al sol y menearlo de rato en rato; y si
> fuere el sol muy recio, no lo dejen más de un día. Y
> después colarlo, y coger aquel aceite con una pluma. Y si
> no quedare con buen olor, tornadle a poner otra tanta flor
> y haced lo mismo.
> 
> Recipe for making oil of citrus blossoms
>      For each pound of citrus blossoms an ounce of oil. 
> Knead? pound? the citrus blossoms with the oil and after

I usually translate "sobar" as "to knead".  It appears in many recipes 
involving dough and pastry.  In this case, one apparently has to knead 
the blossoms in order to coat them with the oil before setting them out 
to cure.

> 129 Receta para pasteles de membrillos
> 
>      Tomar los membrillos los más lisos que hallares, y
> mondarlos, y hacerles un agujero como un real desde el
> pezón hasta el otro cabo, y sacarle las pepitas. Y henchir
> el agua de azúcar, y canela y manteca de vacas, tanto de
> uno como de otro. Y tapar el agujero con manteca de vacas.
> Y poner en cada membrillo una docena de clavos enteros. Y
> poner en cada pastel tres o cuatro membrillos, y lo bacío
> del pastel henchirlo de yemas de huevos; y tapar el pastel
> y cocerlo en el horno. La masa del pastel será masada con
> manteca de vacas fresca.
> 
> Recipe for quince cakes
>      Take the smoothest quinces you can find, and peel
> them, and make [in] them a hole like [i.e. the size of] a
> real from the tip (lit. nipple) to the other end, and
> remove the seeds.  And fill the water[1] with sugar, and
> cinnamon and cow lard, as much of one and of the
> other/another.  And cover/seal the hole with cow lard.  And
> put in each quince a dozen whole cloves.  And put in each
> cake three or four quinces, and fill the empty space of the
> cake with egg yolks; and cover the cake and cook it in the
> oven.  The dough of the cake will be [i.e. should be] made
> with fresh cow lard.
> 
> 1: well, that's what it SAYS; I suspect "fill the hole" is
> what was meant, but cannot support it except by common
> sense and a bit of context.

I would agree. 
> 
> 130 Receta para conserva de azahar
> 
>      Limpiar la flor y, lavada, majarla y exprimirla con
> las manos muy bien; y después lavarla en agua limpia
> mudándole el agua hasta que se pare el azahar dulce. Y como
> sea dulce, tomar dos partes de flor y una de azúcar
> clarificado en punto alto, y otra de miel apurado. Y desque
> esté frío, echar dentro el azahar muy premido con las
> manos, y revolvedlo muy bien, y ponedle un poco de almizcle
> deshecho en agua de olor.
> 
> Recipe for citrus blossom preserves
>      Clean the flowers and, washed, crush them and squeeze
> them thoroughly with your hands; and afterwards wash them
> in clean water  changing the water until the citrus
> blossoms become sweet.  And when they are sweet, take two
> parts of flowers and highly [1] clarified sugar, and
> another of finished(?) honey. 

"Apurar" can mean "to purify" or "to refine".  I'd say this is refined honey 
- -- liquid, with no impurities, or crystalization.  Many of the Catalan 
confectionary recipes begin with instructions to purify the honey with 
egg whites.


> 131 Receta para hacer conserva de alojas
[snip]
> Recipe for lark/spiced honey drink preserves

I am going to discuss this recipe in a separate post, so that this 
message doesn't become too terribly long.  I probably won't get it out 
tonight, since it involves a lot of typing.




Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net