Dansk kogebog A: haerrae salsae (was: SC - On topic)

[Elaine Koogler]

I got the dipthongs, etc., just fine.  My problem is trying to read it...can you
or anyone provide some sort of translation?  I can get the general sense, and
yes, it does sound like a cameline sauce to me.  Where did you find a copy of
this book?  Does anyone know if it's available in translation?

Kiri

UlfR wrote:

> Michael Gunter <countgunthar at hotmail.com> [2001.04.16] wrote:
> > You know, period cookery stuff.
>
> Ok, since you insist and nag. :-)
>
> I recently got my hands on a (borrowed) copy of Veirups "Til taffel hos Kong
> Valdemar" (Systime A/S, Viborg, Denmark, 1994). This is supposedly the
> oldest surviving European cookbook (dated to 1300). Any comments?
>
> In particular I'm looking at the camelina recipie (though it calles it
> "hærræ salsæ" -- "lords sauce" -- it is to my mind pretty clearly a
> camelina). Apart from the usual camelina spices (cloves, nutmeg, pepper,
> cinnamon, and ginger) it also has cardamons. Has anyone seen that in any
> other camelina recipie?
>
> The original recipie:
>
> Quomodo temperetur salsum dominorum et quam diu durat
> Man skal takæ gørfærs nathlaæ. oc muskat. cardemomum. piper. cinamomum
> thæt ær kaniæl. oc ingifær. allæ iæfn wæghnæ. tho swa at kaniæl ær æm
> mykæt sum allæ hinæ andræ. oc slyk tu stekt brøth sum allæ hinæ andræ.
> oc støtæ thæm alla samæn. oc malæ mæth stærk ædykæ oc latæ .i. en
> leghæl. That ær hærræ salsæ. oc ær goth et halft aar.
>
> I *think* I got it typed in correctly... and all email readers can
> handle ISO 8859-1 these days, can't they?
>
> /UlfR
>
> --
> UlfR                                                 parlei-sc at algonet.se
> If at first you don't succeed, skydiving is NOT for you!
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