[Sca-cooks] Help: Word Translation
Doc
edoard at medievalcookery.com
Thu Jun 12 13:06:57 PDT 2008
--- euriol <euriol at ptd.net> wrote:
> I'll be teaching a class in redacting recipes in
> the next couple of
> weeks, and the recipe I've chosen as an example is
> from Two Fifteenth
> Cookery Books.
>
> The recipe is:
>
> Guissell. (Note: Taken from Douce MS.) Take faire
[...]
> I have found the translations into modern English
> online, however
> the word "GuisseÅÅ" itself is not translated.
[...]
> However, I'm concerned that translating it to
> "broth" is a bit
> misleading to the what this dish is. However, I'm
> not sure "stuffing"
> is appropriate either since it is not used to stuff
> anything with.
>
> Any suggestions?
While it's useful to know the origin of the recipe
name, translating it would actually be a drawback.
For example, calling a medieval blancmange recipe
"White Food" is technically accurate, but it would
distance the translated recipe from all the other
"blanc manger" recipes out there (see links below).
I would leave the name untranslated, and include a
brief discussion of the origin of the name.
- Doc
Iusselle (Liber cure cocorum)
http://www.medievalcookery.com/cgi-bin/display.pl?lcc:16
81. Jusello with meat broth (Libre del Coch)
http://www.medievalcookery.com/cgi-bin/display.pl?ldc:81
Iusshell (Two Fifteenth-Century Cookery-Books)
http://www.medievalcookery.com/cgi-bin/display.pl?tfccb:385
Jussell (Thomas Awkbarow's Recipes)
http://www.medievalcookery.com/cgi-bin/display.pl?awk:38
Jusselle (A Noble Boke off Cookry)
http://www.medievalcookery.com/cgi-bin/display.pl?nob:193
Jusshell (Forme of Cury)
http://www.medievalcookery.com/cgi-bin/display.pl?foc:42
To mak jusselle (A Noble Boke off Cookry)
http://www.medievalcookery.com/cgi-bin/display.pl?nob:151
XXI - FOR TO MAKE JUSSEL (Forme of Cury)
http://www.medievalcookery.com/cgi-bin/display.pl?foc:216
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