SC - Re: sca-cooks V1 #2561

[Philip & Susan Troy]

Of all sorts of herbal Salad/
White and green/ as follows.
I.
Endive salad with oil and vinegar prepared/ and with
salt.

2. White endive salad cut nicely small.

3. White head (lettuce) salad.

4. White head (lettuce) salad soaked (poached) in water/ and again cooled/ 
prepared with vinegar/ oil and salt/ white sugar/ that is crushed/
poured over/ is also good.

5. Green head (lettuce) salad that is half raw and half poached/ is in both 
ways good/ be it sweet or sour.

6. Green field salad (field greens) prepared / with pomegranate seed sprinkled/
is pretty and decorative.

7. Green salad/ that is small and young/ red beets cut small/
and tossed thereover/ when the salad is prepared/ and the red beets are 
cooked and cooled

8. Of a white head (lettuce) salad/ that is cut nicely small/ one part 
poached in cooked water/ and one part raw. And under the 
poached put capers.

9. Watercress salad/ created in a garden/ or grown near a
running creek/ is not bad either.

<CLVIIIb>
10. Cooked onion salad/ or roasted (fried)/ make it sweet with a white 
sugar/ or with small black raisins.

11. Pumpernelle Salat. <<<Thomas, HELP, I have no clue, and its not in Baufeld either.>>>

12. White Rapunzel (Bot. Campanula Rapunculus. L.) Bellflower aka little turnip / the root poached/ and a part raw combined
with the greens/ is in both ways good to prepare.

13. Round Rapunzzel (Bot. Campanula Rapunculus. L.)  poached/ are also not bad to eat.

14. Hops salad/ that is poached.

15. Asparagus salad/ that is also poached/ and cut small/ or
prepared whole/ is in both ways good. You can make it with Peabroth/
with a little butter/ pepper and vinegar/ served warm to the table.

16. Chicory root salad/ that is peeled nicely clean/ cut the 
pit from it/ poach it well/ but that you do not overcook it/ cool it/ make 
it sweet or sour/ so it is in both ways good.

17 Chicory greens salad/ that is green/ that is poached/ make it 
sweet or sour. If the greens are young. So one can serve it with vinegar/
oil and salt.

18. Large capers soaked and poached.

19. Small caper salad.

20. <<<Sorry, another one I donÆt know.If it is a typo (and they do exist) it could be Gurken - cucumbers>>> Peel the Murcken/ and cut them broad and thin/ season them 
with oil/ pepper and salt. But if they are salt-preserved/ they are also not
bad/ are better than raw/ because one can salt it with Fennel and with caraway/ 
that both can be kept over one year. And near the Rhine-stream one 
calls it Cucummern 

21. Take Biesen <<<???>>> stems/ peel and poach then in water/ prepare it with 
oil/ vinegar and salt.

22. Pale salad/ that is green and young/ poach it in water/ season it 
with vinegar/ oil and salt. And this salad one should not eat much of/ because it
purges much.

23. Take hard boiled eggs/ serve them especially beside the salad/ sprinkle them with 
green parsley and salt/ and pour vinegar over.

<CLIXa>
24. Sour orange salad/ peel and cut them nicely thick/ sprinkle them with
white sugar.

25. Salad of pomegranate seeds/ sprinkle also with white
sugar.

26. Sorrell salad.

27. Take lemon salad/ cut it broad and thin/ and sprinkle it with 
white sugar.

28. Nettle salad.

29. Red beet salad/ when they are cooked/ so cut them small/ long or 
diced/ season it with oil/ vinegar and salt/ may make it  sweet or sour.

30. Artichoke with a pea broth/ good butter/ pepper/ salt/
and a little broth given to the table/ and crushed pepper 
on the side.

31. Artichoke cooked with beef broth/ and brought warm to the table.

32. Take endive stems/ serve them poached or raw/ cut nicely small.

33. Take a red head lettuce/ <<<or is this another word drift? Does he mean red cabbage??>>>  cut it nicely small/ and poach it a little in
warm water/ then cool it quickly/ season it with vinegar and oil/
and when it soaks a while in the vinegar/ it gets nicely red.

34. Of the same greens the stems cut nicely small/ seasoned with vinegar
and oil.

35. Take young pumpkin/ that are not large/ peel and cut them nicely 
long/ remove the seeds/ poach it a little/ cool it thereafter/ and 
season it with vinegar/ salt and oil.

36.Roman Wicken (Bot. Vicia sativa L.) (common Vetch, the seeds seem to be similar to red lentils, but may well be slightly toxic)  and poach them well in their shells/ cool them/
and season them with vinegar/ salt and oil.

37. Take lemon/ chop it small/ season it with nice clean sugar/ that 
has been crushed/ sprinkle it with pomogranate seed/ tha are nicely red/
so it is also delicate and good.

38. Krausen (herb???) salad/ that is nicely green.

39. Take sugar (sugar beet!)/ season it and scrape it/ so they turn white/ poach then 
in water/ and cool/ season it with vineger/ oil and salt. You can also  serve them
raw/ if they are clean and well peeled or scraped.

40. Salad of red leaf lettuce.

41. Take roman beans/ poach and cool them/ prepare them with oil/
vinegar and salt.

42. Take borage, parsley, Pumpernellen <<< here it is again, I still donÆt know what it ist>>>/ lemon balm and hyssop/
astragalus? and tarragon/ so it is a combined salad of welltasting
 herbs/ with borage flowers tossed over/ it is pretty and decorative.

43. Take borage root/ scrape it/ and cut the core therefrom/
and dispose of it/ poach the remaining / and cool it/ season it with
oil and salt/ so it is healthful and good.

44.Take radish (I use the daikon type)/ and cut it small/ broad and thin/ poach it in 
water/ cool it / season it with oil/ vinegar and salt. You may sprinkle it 
with sugar or not.

45. Or take a radish/ cut in small and thin/ or fine diced/ 
season it with vinegar/ oil and salt/ so it is good too.

46. You can also arrange a salad in a bowl/ green 
white and red/ nicely made like a rose/ so it is decorative/ good and welltasting.

47. Kollis Fioris is a Spanish salad/ that one can prepare in all sorts of ways.

48. Take white salad/ that in Spanish <<Thomas did I remember that correctly?>> is called lettuce/ poach 
it in hot water/ cook it nicely clean/ and cook it with beef broth
and fresh butter/ that is unmelted/ make it sweet or
not.

49. Take white salad/ that has been poached/ grate a white loaf and 
parmesan cheese/ cut nutmeg thereunder. Take egg yolks and fresh 
butter/ that is unmelted/ cut beef marrow thereunder/ and put the 
salad thereunder/ and a little crushed ginger/ so it is wonderful
and filling/ make a dough with clean eggs/ work it well/ roll it 
nicely thin/ as a veil/ that it is translucent/ put
the filling therein/ and take each a quarter of the lettuce/ wrap it in the dough
with the filling/ and make krapffen (crullers) therefrom. Take a good beefbroth.
and a little whole nutmeg-blossom (mace?)/ set over coals/ and let come to a simmer/ put 
the crullers one after the other therein/ and let simmer gently. So makes one 
Schlickrapffen of lettuce/ that are delicious to eat.

50.Take head (lettuce) salad/ cut it in quarters/ and poach it in water/
press it well (to remove water)/ and take a parmesan cheese/ that is well grated/ and
grated bread/ mix it together/ and prepare it with egg yolks and
fresh butter/ take also a little crushed ginger thereunder/ stir it all 
together/ and when you want to wrap it in dough/ so take the salad/
that you have quartered/ roll each quarter especially in 
the filling/ wrap it in the dough/ cook with a pea broth and butter. You 
may serve it dry/ or in the broth/ as you want to have it.