[Sca-cooks] Swallenberg Sauce

[Terry Decker]

I suspect Atlas is being sloppy and Adamson is trying for precision in
language and definition.

Atlas apparently believes the author errored in the spelling and has chosen
to use a verb form of the word "braun" ("brown") to replace it.  It's not
good form in translation to change the word without note.  It would have
been more proper to keep the original word and explain the translation
choices.

My opinion, "brinnen" is a form of "brennen," which is a verb meaning "to
burn."  The precise meaning is given by the context.  In this context, I
believe it may mean "to carbonize" or "to brown," which actually fits all
three definitions.  I would probably use the "cook friendly" Lemmer/Schultz
footnote as a starting point for experimentation.

Have fun.

Bear

>(2) Original, Atlas: laz ez sieden biz daz ez brunnien beginne.
>Original, Adamson: laz ez sieden biz daz es brinnen beginne.
>(2a) Atlas: Let it boil until it begins to become brown.
>(2b) Adamson: Let it boil until it starts smoking.
>
>The second (2) changes the cooking. Atlas appears
>to have changed the first "i" to a "u", which
>seems to change the meaning of the German word.
>Adamson acknowledges removing the "i" in the
>second syllable. However, in Adamson footnote 26,
>page 103, that Lemmer/Schultz, 65, translate
>"brinnien" as "glasig werden", a term used for
>fried onions or garlic just before they turn
>golden brown. This looks to me like "becomes
>glassy", i.e., translucent... Or am i way off
>here, German speakers? Anyway, based on the foot
>note in Adamson, i would cook it as Atlas
>recommends.
>
>So, ultimately, it appears to me that some
>combined version of the two is more accurate -
>leaving out the egg white (which made the sauce
>an interesting green color, but otherwise didn't
>seem to alter it exceedingly) and NOT bringing it
>to the stage where it "smokes" - unless "smoking"
>here implies that one can see vapors escaping...
>
>What think you all?
>
>Anahita
>
>--- Bibliographic Reference ---
>Melitta Weiss Adamson
>Daz bouch von gouter spise (The Book of Good Food)
>A Study, Edition, and English Translation of the Oldest German Cookbook
>Medium Aevum Quotidianum
>Herausgegaeben von Gerhard Jaritz
>Sonderband IX
>Krems (Oesterrich) 2000
>ISBN 3-90 1094 12 1
>
>Purchased from Devra of Poison Pen Press
>
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