SC - Re: Ruzzige cake

[Philip & Susan Troy]

Richard Kappler wrote:
> 
> Stefan wrote:
> > Ok, just what is this thing? I'd like to save some of the messages
> > on this item, but I can't figure out whether it is a crepe, a cake,
> > a cheese/herb pie or just what from the descriptions/recipes given
> > here. Where would you all look for such an item?
> 
> Well, that's really the crux of the debate Stefan.  Alia Atlas, in her
> translation and redaction, presents it as a pizza-like cake with cheese and
> herbs.  TGaP Adamantius and I are of the not too firmly held opinion that
> this is not the case.  I stop speaking for my master at that point, but go
> on for myself in saying that I am of the impression that it is more like a
> topped crepe type thingy.  Again, I am not terribly firm in this opinion as
> I have not yet devoted as much time as I plan to to my own translation and
> redaction, focusing on other projects for the moment.  I am also following
> the linguistic discussion between Thomas and Cindy.  My German is far too
> rusty to get into some of the etymology the are debating.  For the moment, I
> should think you would be safe putting it as a cheese and herb pie with the
> caveat that the classification may be changed at a later date.

Sounds about right. I think part of the problem is that you're trying to
classify medieval foods according to modern categories, and it doesn't
entirely work; some things just defy typical modern pigeonholes (Is
zanzarella a cheese soup, an omelette, should it go with herbolastes and
such, WHA'???) However, I don't really know a good solution to this
problem. The most effective would probably be cross-referenceing those
items that might fit into more than one category, but it's easy to say
that when you're not the one doing the work.

As for the specific question of what that eggy layer under the ruzzige
cake really _is_, all we really know is that it is to be made from eggs,
and that the word "blat", suggesting a leaf, is used. Now we need to
decide whether blat/leaf is used in the same sense as the French
"feuille", also denoting both leaves _and_ a culinary non-plant
application: each layer in puff pastry is called a feuille, the whole
product being mille-feuille. Additionally, we have numerous English
recipes which speak of making a thin foil _of dough_ with or without
eggs, and they are presumably talking of eggs and wheat flour kneaded
into a dough that can be rolled out.

So, I'm not sure if what is meant is A) a simple omelette layer, B) a
crepe layer, or C) an egg-flour dough layer, like pasta. Both B and C
rely on the assumption of adding ingredients not specified in the
recipe, but then that's not necessarily a problem -- when we speak of
serving pot roast with egg noodles, it is understood that the noodles
are made of more than just egg. A crepe layer could be what is meant,
but it's really no closer, and not especially easier to make, than a
pasta-based version, to the original.

Now. Is it divided into little cells?
  
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com