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

[UlfR]

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!