[Sca-cooks] LIMES --- long

Terry Decker t.d.decker at worldnet.att.net
Fri Jul 11 14:56:42 PDT 2008


****clipped original message****
As Bear mentioned, " IIRC, "sweet lemon" shows up in German as a term
for lime. It might be worth looking at the original transcription to see
what was actually written."

I don't find that anyone actually referenced these examples from Das
Kuchbuch der Sabina Welserin.
Searching again in medievalcookery.com under lime pulls up these two
entries:

120 If you would make a game pie

This is an excerpt from *Das Kuchbuch der Sabina Welserin*
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website
<http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html>

120 If you would make a game pie, which should be warm. Lard the game
well and cook it and make a formed [pastry] dish and lay in it preserved
limes and cinnamon sticks and currants and lay the game therein and also
put beef suet into it and a little /Malavosia/ and let it cook. This pie
is better warm than cold.


69 A pastry from a capon
This is an excerpt from *Das Kuchbuch der Sabina Welserin*
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website
<http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html>

69 A pastry from a capon. First pluck the capon and let it boil,
afterwards take it out and remove the small breast bones and chop beef
fat small and put the fat in a bowl. Put two quarts of good wine
therein, a good portion of lean broth, pepper, ginger, cloves and a
little ground nutmeg. Two peeled lemons or limes are also good. After
that prepare an oblong shaped pastry crust. The way in which you should
make the pastry is found in number [sixty one]. In the same way you can
prepare chickens, doves and birds of all kinds for pies.


Johnnae

**************

I pulled out the Stopp transcription/translation of Welser and looked at 
these recipes in the original and in Stopp's modern German.  Recipe 120 uses 
the term "limona" translated as "Limonen."  Recipe 69 uses the phrase, "2 
geschnitten zittran oder lemoin," translated to "Zwei gescha:lt Zitronen 
oder Limonen."

The modern definition of "lemon" is "Zitrone," "saure Limone," or 
"eigentliche Limone."  "Citron" is "Limone," or, in an obsolete usage, 
"Zitrone."  "Lime" is "Limetta" or "su:sse Limone."

In these instances, the translation to "lime" is probably in error.

Bear




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