[Sca-cooks] translation of italian recipe

[Elaine Koogler]

I have the cookbook upstairs.  I'll take a look for it and try to send it
out tomorrow morning...if no one else has sent it out before I can.

Kiri
----- Original Message -----
From: "Louise Smithson" <smithson at mco.edu>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, March 12, 2002 10:50 PM
Subject: [Sca-cooks] translation of italian recipe


> I amend my previous translation.  I looked at some of the other recipes
> and toy is consistent with take which in modern italian is prendere and
> looks nothing like toy.  Braxa is probably braciere: brazier or brace:
> embers.  And specie dolce is sweet spices.  So the recipe and
> translation would be something like this:
>
> 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 dolce e brodo;
> e maxena ogni cossa insema e fala un pocho bolire e dala chalda.
>
> Garlic [sauce] for every meat.  Take garlic and cook it in embers (or
> under a brazier), then mash it well and mix it with raw garlic, a
> "molena" of bread, sweet spices and broth; mix everything together and
> let it boild a little and serve it hot.
>
> Now it looks like a sauce I cooked from Odile Redon's French and italian
> cookbook "Medieval Kitchen", which may have been a translation of this
> recipe. Unfortunately it was one of the books I borrowed from the local
> library so I can't get my hands on it right now.  Anyone care to
> confirm.
> Helewyse,
> Who is at home now with access to her english:italian dictionary.
>
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