SC - Cooks 2752

[Huette von Ahrens]

Thank you for this information.  I stand corrected. 
Since all I have had access to in the German corpus is
Guter Spiese and Sabrina Welserin, I have not been
able to read Rumpolt.

Huette

- --- Martina Grasse <grasse at mscd.edu> wrote:
> Im afraid I very much have to disagree with you..
> At least in late period Germany (according to
> Rumpolt, 1581) there were 
> multiple courses and the final course was almost
> always sweets, fruits, 
> etc... (as could modernly be though of as dessert)
> 
> I quote from the feast im currenlty researching and
> re-creating based on four 
> banquets for the kings of Hungary and Bohemia:
> "The last course to the fruits/ after the
> opportunity presents itself/
>                        be it in winter or in summer/
> should be (prepared) 
> with comfits/ with marzipan/
>                        with baked things/ with
> quince juice/ and of all sorts 
> of preserved
>                        fruits/ prepared. So (like it
> ) the kings of Hungary 
> and Bohemia/ etc."
> He has a more extensive and specific list in his
> banquets for Emperors, 
> again  the final course is full of fruits, sugars,
> marzipans, gingerbreads, 
> pretzels of almonds... 
> 
> I'll link the splash page, feel free to jump in and
> research around.
> 
> http://clem.mscd.edu/~grasse/Welcome.html
> 
> Gwen Catrin von Berlin
> now getting off her sugar box
> 
> Huette wrote:...
> 
> >From what I have
> >researched, the concept of a dessert is not really
> >period.  While they did have sweet dishes, they
> were
> >always part of the regular course and not
> segregated. 
> >The closest to a "dessert" that I can think of is
> the
> >spectacle dish or the subletie, but these usually
> were
> >served between the courses.
> 
> 
>
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=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

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