[Sca-cooks] [Fwd: OOP: German translation help, please]

Martin G. Diehl mdiehl at nac.net
Tue Nov 4 12:04:06 PST 2008

Greetings to Katharina,

I found the initial message in my archives.

I am,
Vincenzo Martino Mazza,
In service to the Dream

-------- Original Message --------
Subject: [Sca-cooks] OOP:  German translation help, please
Date: Thu, 16 Oct 2008 15:49:41 EDT
From: Stanza693 at wmconnect.com
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
To: sca-cooks at lists.ansteorra.org

I was wondering if anyone could help me out with some modern German.

I bought some powdered salad dressing mixes when we were stationed in
Wiesbaden.  I adored the cucumber salads that we were able to get and
thought I could do it myself when we returned Stateside.  Unfortunately,
I never learned more than "restaurant" speak so I haven't had much luck
with the mix the times I've tried it.  I could have sworn the real stuff
was sour cream-y tasting, but all I see that I recognize is water and oil.

I'm not sure how much of this is the instructions, but maybe someone could
pick out the relevant part and let me know what to do???   (Some of the
words will look funny because I don't have anyway to add the umlauts.)

Please and THANK YOU.
Constanza Marina de Huelva

Fur 2-4 Portionen Salat:
1 Gurke oder 150-200 g Blattsalat z.B. Frisee oder Chinakohl

Zubereitung:  Den Inhalt eines Beutels in eine Salatschussel geben, mit 1 EL
Wasser (bei Blattsalaten benotigen Sie 3 EL Wasser) und 3 EL Ol verruhren.
Zugabe von Essig nicht erforderlich.  Vorbereitete Zutaten gut abtropfen lassen
und unter die fertige Salatsauce mischen.

Tipp:  Dillkrauter - Dressing gelingt auch perfect mit 4 EL Joghurt, susser
oder sauerer Sahne an Stelle von Ol.

-------- End Original Message --------

Martin G. Diehl

Visit my online gallery at Renderosity [3D Artist's Community]

So much wisdom and knowledge, but so little time and bandwidth

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