[sca-cooks] Re: German texts

[Susan Fox-Davis]

Dear Kai:

Thank you for this - I will have a lot of leftover Lebkuchen which will 
work wonderfully well for this.  You know, the hard kind that you give 
your kids to gnaw on during Christmas Morning services so they will stay 
quiet for a while.  I have another video shoot for a Christmas show 
tomorrow and don't really have a good use for the leftovers.  I don't 
think anyone will really want to eat them.  I could be wrong however, 
that happens VERY occasionally.   IN any case, thank you.

I'm sure we will be highly grateful for any help you can provide with 
medieval German cookery sources.  Don't forget non-cookbook literature! 
 The knights of old had to eat occasionally to keep up their mighty 
strength, and sometimes their tales mention what they ate.

Selene

Kai D. Kalix wrote:

>Greetings,
>I have - once upon a time, and I really don't remember the url - found an
>redaction of a recipe from the Rheinfränkisches Kochbuch:
>
>Gingerbread Sauce
>(s. 25)
>500g Gingerbread (gr: Pfefferkuchen, a stronger, sharper and not so sweet
>kind of gingerbread)
>2 TBS White Wine Vinegar
>Honey
>1/2 l Red Wine
>Crumble gingerbread, bring in the wine to a boil, taste with vinegar and
>honey, put through a strainer. Serve cold.
>Nim eszig wyn vnd honig vnd pefferbrot vnd stoisz vnder ein ander vnd isz
>dunne vnd wurcze isz vnde erwelle isz vnd gib isz kalt ab du wilt Nim sische
>adir fleische adir wiltbrait gesodens adir gebradens darczu.
>Take vinegar, wine and honey and pepperbread and pound together and [eat it
>thin? it is thin?] and season it and boil it and give it cold, if you want.
>Serve it to fish or to meat or to venison, cooked or roasted.
>Rheinfränkisches Kochbuch, um 1445
>