[Sca-cooks] Period German Mustard Recipes (long)

[Fred Schwohl]

Am 21.01.2005 21:15 Uhr schrieb "Irmgart" unter <irmgart at gmail.com>:

Hello from Germany

> And here are mustard recipes that *aren't* translated, at least
> anywhere I can find them, and my rather pathetic attempts to translate
> using online sources:
> 
>> From Koch vnd Kellermeisterey 1566
> (http://staff-www.uni-marburg.de/~gloning/kochkell.htm)
> 
> Senff zu machen.
> Süssen Senff mal mit der Würtz/ vnd wann er wol gemahlen ist/ so gib
> jm ein wall in einer Pfannen auff einem Fewr/ rür jn wol mit wenig
> Saltz/ behalt jn/ vnd mehre jn mit deren Würtzen gesotten/ vermach jn
> gar wol. Wiltu den zu essen machen/ so seud einen guten Honigwein/ vnd
> temperier den darmit/ saltz jn/ vnd würtz jn/ kom zu prüffen/ so ist
> er gute
> 
> Sweet mustard time with the sausage/ and when it is well ground/ so
> give at a wall(bank/parapet/rampart?) in a pan from the fire/ [rür] in
> good with a little salt/ keep in/ and more in with their sausage hard
> boiled/ to give in well cooked. You will then make to eat/ also [seud]
> a good Honeywine/ and temper the stomach/ salt in/ and sausage in/
> [kom] close testing/ so is it good.

To make a sweet mustard ground it with spices/broth ("Würtz" is derived from
"Würze" which means normally seasoning, or spices, in the given context it
has to be the liquid something is boiled in, and it has nothing at all to do
with sausages, which would be "Würste")/and when it is well ground/so give
him some heat ("Wall" from the German "wallen, aufwallen" wich means simmer
to cook)/stir it well with a littlee salt/keep it/ and add ("mehre" =
"vermehre" = add some other liquid)

> 
> Ein ander behende weiß.
> Temperier Honig wol mit Essig/ Wein oder Fleischbrüh/ vnd rür den Senff
> darein. 
> 
> One other agile white. (Another easy white?)
> Temper honey well with vinegar/ wine or meat both/ and [rür] the mustard
> therin.
> 
> Rosin vnd Feigen gesotten mit Wein oder Wasser/ damit Senff temperiret
> ist/ oder Rosenwasser/ vnd gestossen Zimetrinden darein gethan/
> subtilen Leuten.
> 
> Rasins and figs hardboiled with wine or water/ so that mustard is
> tempered/ or rosewater/ and hardboil [zimetrinden - something
> crusts... possibly cinnamon? Zimt is cinnamon] therein [gethan -
> possibly getan (done)]/ subtle people.
> 
> OK, so none of these really makes sense, I think Ruhr might mean
> stir... Ruhr means dysentary in modern German, so I don't think that's
> right. But stir would make sense in context.
> 
> So, 1) can anyone help me make my translations less mangled?
> 
> 2) does anyone know of other period German mustards?
> 
> I'm going to be fairly cosmopolitan and not get region/decade specific
> with this feast, even though I really kind of want to, just because
> I'm afraid I'll get *too* bogged down in it.
> 
> Also, does anyone have a period reference to smoked trout *anywhere*?
> 
> Thanks bunches!!!
> 
> -Irmgart
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks

--