SC - 90 ingredients Holloptrida translation

[Decker, Terry D.]

> <<The interesting point is the woodcut appears to be Meleagris gallapavo,
> the
> North American woodland turkey of U.S. Thanksgiving Day fame.  The turkey
> that was probably available at the time was the Central American turkey,
> Agriocharis ocellata, which was brought to Europe by Cortez.<<
> 
> Bear,
> 
> As I wouldn't know the difference, how would it affect our cooking? 
> Size, taste, etc"
> 
The woodland turkey is a game bird and, to my knowledge, not domesticated.
There are people who find them much tastier than the domestic turkey.  The
turkey you buy at the grocery is a Central American turkey.   For our
purposes, store bought commercial turkey is probably the best choice.

> Gwen-Cat or Thomas, do either of you know when the woodcut was made and
> added to Rumpold's book?  Is there evidence that the woodcuts are as old
> as the recipes?
> 
> 
> Regards,
> Allison,     allilyn at juno.com
> 
Vincenzo Campi's The Poultry Seller (Cremona) is roughly contemporaneous
with Rumpolt's work (no more than 10 years difference) and it has a Central
American turkey rather prominently displayed in the woman's lap.

Bear