[Sca-cooks] tart crust question

[Huette von Ahrens]

--- Christina L Biles <bilescl at okstate.edu>
wrote:
> I'm looking at The Sensible Cook, which
> contains a translation of a 1683 
> Dutch cookbook De Verstandige Kock.   Does
> anyone have the original Dutch? 
>  Specifically, I am in search of a specific
> recipe.   Rose translates it 
> thus:
> 
> To Make Dough for Taerten
> 
> Take Wheat-flour, Butter, Rosewater, Sugar, and
> a few eggs each as 
> appropriate.
> 
> I am wondering if it is eggs or egg yolks.  I
> have several recipes for pie 
> crusts, both modern and sixteenth century,
> which call for egg yolks, but 
> none for eggs. 
> 
> 
> Rose, Peter G. (1989). The sensible cook :
> Dutch foodways in the Old and 
> the New World. Syracuse, N.Y. : Syracuse
> University Press, ; ISBN: 
> 0815602413
> 
> -Magdalena

Here is the original:

123 Om deegh te maken tot taerten
Neemt terwenmeel, boter, rooswater, suycker ende
een weynigh eyeren, van yder naer behooren.

While my Dutch isn't great, Ms. Rose's 
translation appears correct.

This whole cookbook can be found at this website:

http://www.kookhistorie.com/index.htm

Here are several other period Dutch cookbooks
available on the web:

Keukenboek (UB Gent Hs. 1035, 15th century)
http://staff-www.uni-marburg.de/~gloning/serrure.htm

"Wel ende edelike spijse", c.1500 A.D. -
Manuscript UB GENT 1035, in modern Dutch and
English:
http://www.coquinaria.nl/kooktekst/Edelikespijse0.htm

Het eerste gedrukte Nederlandsche kookboek,
Brussel, Thomas vander Noot (+/- 1510)
http://users.pandora.be/willy.vancammeren/NBC/index.htm

Een notabel boecxken van cokeryen. 1514
http://www.kookhistorie.com/index.htm

Eenen seer schoonen ende excellenten Cocboeck,
Carolus Battus, Dordrecht, 1593
http://www.kookhistorie.com/index.htm

Huette


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
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