[Sca-cooks] Period German menus
ranvaig at columbus.rr.com
ranvaig at columbus.rr.com
Thu Feb 8 00:34:00 PST 2007
Kat, it is so kind of you to respond. Your site started me looking
at German cooking several years ago, your research is inspiring.
>If you have Rumpolt you have A TON of menus. The
>entire first section, pages 11 through 42, has menus.
I have been working from Dr Gloning's web site, and he doesn't seem
to have webbed those pages.
I probably need an actual printed copy. Amazon has a used paperback
copy for $173, I guess I will try to get it ILL. For that matter do
you know of a translated copy? I'm (trying) to translate it myself
just for the learning experience, its fun, but slow going.
>I webbed a very rough on the fly translation of his
>four banquets for kings at:
>http://clem.mscd.edu/~grasse/GK_ASkings1.htm
Thank you, this is exactly what I wanted, I knew I had seen menus
before, but was looking in the wrong place. I was hoping for more
about side dishes, but it is certainly helps.
Do you know anything more about the Hungarian torte with many leaves
(layers), that sounds interesting. I wonder if it has a meat filling
or is sweet?
This is my working menu, but I'm still researching. But I have to
present my feast bid this Sunday. I'd really appreciate any
comments.
The budget is 100 meals for $750 or less, or about $7 per person.
Friday, I'll take a field trip to Jungle Jim's and other stores to
check prices, but I don't think I'm too far off. I'd like to have
some game, but fear it will be too expensive.
First course:
Bread, Schmaltz with onions, flavored butter, and Preserves
Plate of marinated veggies: radish, cukes (r20), red cabbage,
cauliflower (r47), turnip, beets, asparagus, and such, possibly
boiled eggs
Plate of cold meats: Cabbage stuffed with smoked Chicken (R114),
Rinderbraten (R41), Schinken (smoked ham), Liver sausage, cured
Salmon, Herring and such
Soup
Second course:
Sausage
Roast chicken
Rice in almond milk (r173)
Roast carrots and parsnips (r182)
Mustard, horseradish, and other sauces
Tart of some kind
Third course:
Fish in rye pastry (w64, 65)
Roast Pork
Boiled chard and cheese dumplings (w118 or r200)
Mushrooms
Endive with oil and vinegar (r1)
Stauben of apples (r42) ?
Fruit, Nuts, Confits, Pastries
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