[Sca-cooks] Computer translations of recipes

[Susan Fox-Davis]

I'm collecting garlic recipes this year.  Can you guide me to a more, um,
accessible English translation of this Italian recipe?

Selene, Caid

Robin Carroll-Mann wrote:

> Several people have already explained the limitations of programs like
> Babelfish, but I thought I'd demonstrate.  Here's a recipe from the
> Anonymous Venetian, which is webbed on Thomas Gloning's site at:
> http://staff-www.uni-marburg.de/~gloning/frati.htm
>
> It's a recipe for Agliata, garlic sauce
>
> First, the Italian
> Agliata a ogni carne, toy l'aglio e coxilo
> sotto la braxa, poi pestalo bene e mitili aglio
> crudo, e una molena de pan, e specie dolçe,
> e brodo; e maxena ogni cossa insema e fala
> un pocho bolire e dala chalda.
>
> Now, let's see what Babelfish makes of it:
> Garlic sauce to every meat, toy the garlic and coxilo under the braxa,
> then steps on it well and mitili raw garlic, and one molena de pan, and
> species dolçe, and brodo;  and maxena every cossa insema and it makes
> it a pocho to bolire and give it chalda.
>
> I don't read Italian, but my knowledge of Spanish lets me see enough to
> know that the untranslated words are basic words with archaic spelling.
> For example (quickly checking an online dictionary), "chalda" is
> probably "calda" (warm).  The last phrase would be "serve it [literally
> 'give it'] warm.  If I didn't know any Romance languages, I'd either be
> lost, or making some big mistakes.
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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