SC - Manteca (was Emulsified Sauces)
Robin Carroll-Mann
harper at idt.net
Mon Sep 18 15:34:42 PDT 2000
And it came to pass on 18 Sep 00,, that Vincent Cuenca wrote:
> Thanks, Brighid, for posting your translation of the Almodrote recipe. I
> just have one question: the word in the source text, if I recall
> correctly, is "manteca", which usually translates as "lard". "Butter"
> would be "mantequilla" or "little lard". It was my understanding that the
> use of butter was not widespread in Spain or Southern Italy in period;
> also, since De Nola recommends using lard for everything unless
> specifically forbidden, it mightmake sense to translate "manteca" as lard.
::sigh:: thank you. That's what proof-reading is for. Unfortunately, some
of the translation was done when I was less familiar with the Spanish
culinary terms, so I have to go back and make sure that everything gets
corrected and updated. Thanks for the heads-up.
Actually, "manteca" can mean butter, according to the 1726 RAE
dictionary. However, the primary meaning is fat, usually lard. I have
been generally translating "manteca" as "fat", "manteca de vacas" as
"butter" and "manteca de puerco" or "unto de puerco" as "lard".
Interestingly enough, the 1726 RAE does have a listing for
"mantequilla", which it defines as "cierto genero de pasta que se hace
con manteca de vacas, muy batida y suave, con azucar." "A certain
type of paste which is made with cow's butter, well beaten and smooth,
with sugar." I wonder when "mantequilla" came into use as the primary
term for butter.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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