[Sca-cooks] Bocaditos of the Cadi from Fadalat
lilinah at earthlink.net
Wed Sep 5 16:19:40 PDT 2007
I ran ALL the recipes on that page - the link to which was in my
first message - through Babelfish and i've been working on making
them readable and meaningful... Some are easier than others.
Also, when translating i prefer a *literal* translation first, before
making it more idiomatic, to make sure all the "bugs" have been
My apologies for just pasting in words with accents. I know they
don't show up the same way in all e-mail programs and on all
computers. Of course, the accents make a difference in the meaning of
the words. I'll try to get something that conveys the meaning. Here
i'm putting the accent after the vowel, although it's not going to be
clear if it's a "accent grave" or an "accent aigu" (sorry i don't
know the Spanish for them), and i'm using (ny) = n with a tilde
(squiggle) over it.
Confecci'on de Bocaditos del Cadi'
Se machacan bien tres partes de azu'car y una de almendras mondadas y
se a(ny)aden las consabidas especias.
Luego se amasa harina como se hace para las roscas, se estira a la
larga y se rellena con la pasta preparada, da'ndole forma de
Se fri'en en aceite dulce, se espolvorean con azu'car y se comen.
Preparation of "Bocaditos of the Cadi" [little mouthfuls of the judge]
Crush well three parts of sugar and one of cleaned almonds and add
the usual spices.
[don't know which those are - cinnamon is one, for sure]
Next knead flour as you do for for roscas/spirals, stretch
lengthwise, and fill it with the prepared paste, giving it the form
Fry them in sweet oil, dust them with sugar and eat them.
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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