SC - RE: Parsnip transltion

[E. Rain]

Thanks as always bridghid, The "troubles the heart" thing had me completely
stumped even though it's obvious now...

And now that you've clarified the vague bits in the recipe for me I'm going
to try this out for my Sent Sovi course :->  along with an asparagus recipe
I just paid winter asparagus prices to try - oww!!!  I think I have this
course down if I can just get a veggie dish in there that makes me happy...

I tried the limonata from De Nola the other night, yumm!

Eden - on plan C for the overall menu, but having fun!
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WARNING: Dates on the calendar are closer than they appear!

Eden Rain
raghead at liripipe.com
>
> Date: Mon, 11 Dec 2000 19:02:41 -0500
> From: harper at idt.net
> Subject: Re: SC - RE: period parsnip recipes
>
> And it came to pass on 11 Dec 00, , that E. Rain wrote:
>
> > I came across a recipe for Parsnips in Sent sovi last
> night.  Bearing in
> > mind that no only do I not read medieval catalan, I don't
> even read medieval
> > spanish here's what my various dictionaries and a good
> knowledge of medieval
> > cooking italian got me.
>
> Well, I have never studied Catalan (modern or medieval), but
> sometimes I can stumble through a recipe, with the help of a
> dictionary and knowledge of Spanish and French.  I *think* I can
> shed some light on the gaps in your very creditable translation.
>
> > >From the Grewe edition of Sent Sovi  P. 139
> > To make Pasternakes with Almond Milk
> > Take white pasternakes and put to cook.  and when they are
> well cooked
> > remove them and put them in cold water, and [peel?] them.
>
> It think it is "peel".  Literally, "parar" means "to prepare", but in
> Spanish, it is often used to mean "peel".
>
> > And when they are
> > blanched put them in 2 platters with which do cheese.
>
> Press them between 2 chopping-blocks (this instruction appears a
> *lot* in Nola, whenever moisture has to be squeezed out of a food)
> with which you make cheese.
>
> > And if it [troubles a
> > heart???] turn out [the one?].
>
> I think this is an instruction to remove the woody core, if you find
> one.
>
> >  and then press them, take a good martar and pound them well, and
> > put them to cook with much broth and with salt pork of that which
> > you like, and cook them in the way of courds.  And when they give
> > to be cooked take milk of almonds which was made with the mest
> > broth you have and mix it in.  And with it cheese deliver  have
> > sliced,
>
> And put in cheese ___ sliced (and grated).
>
> > and if you want, it won't lack if you use sheeps milk
> > instead of almonds.
> >
> >
> > Again, this is not a legit translation, [PLEASE do not use
> it for a dish &
> > then tell people it's period!] as you can see it has big
> holes in it and it
> > may have MAJOR errors, I was just trying to get an idea of
> whether or not it
> > was worth having translated properly by someone else :->
>
> You've got the essence of it, as far as I can tell.  The parsnips are
> parboiled, peeled and mashed, then cooked with mutton broth and
> bacon.  Add the end, add almond milk and grated cheese.  So...
> do we have a Catalan translator in the house?
>
> > Eden - who will stick with Italian translation thank you
> just the same...
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
>
> ------------------------------