[Sca-cooks] torta of melons

[Robin Carroll-Mann]

Pretty good job.  IThere are a few small things you missed.


> y haganse freyr poco a poco
>  make it a little at a time

freyr (freir) is "to fry".  Literally it would be "make it fry little by
little".  I'd go for the simpler translation "Fry it..."

> con manteca mezclandolo con la cuchara de contino,
> with [butter/oil of ?] stirring continually

Nowadays, "manteca" means "lard".  In period, it could mean
either lard or butter.  Granado sometimes specifies "manteca de
puerco" or "manteca de vaca".  When he does not specify, I
usually translate it as "fat".

> cheese fresco bien majado, seys onzas de queso de Pinto mantecoso una
> requeson, or queso Tronchon or Parmesan and six ounces of [?] or

"requeson" is "curds"; "queso fresco" is new cheese.  Pinto is a
variety of cheese that is frequently mentioned in Granado and Nola.
 I have not been able to identify it.  "Queso de PInto mantecoso"
would be "buttery [or fat] Pinto cheese".

> How is that for not using the internet ;-)
> margali

Muy bueno.  :-)


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net