[Sca-cooks] Synonym Assistance

Lilinah lilinah at earthlink.net
Wed Sep 10 00:51:15 PDT 2008

I'm refining my 2006 translation of Stephane Yerasimos's book "A la 
table du Grand Turc" (i've been working on it off and on for the past 

My first draft was almost automatic writing, not stopping to think 
and just translating. Of course this led to some awkward passages and 
some that were far too literal. I hope i've fixed most of those.

Yerasimos uses the French gelee (literally jelly) in a number of 
places. He often uses if when referring to zerde, which is a type of 
rice pudding, so in all those cases, i replaced it with, well, rice 
pudding. However, it shows up in a couple other spots where it means 
different things, in once case aspic.

The one i'm having trouble with is the application of gelee to 
Paluze. This is a dish made of fruit juice, sugar, and wheat starch, 
cooked until thick, then poured onto a marble slab to set, then cut 
into pieces. Descriptions in other sources say it is chewy, and make 
it sound as if it's almost like fruit leather, but not so tough.

I know that the English often say "jelly", where we USAmericans would 
say jello, but that's a brand name; it's clearly not gelatin, since 
no gelatin is involved; and i don't want to say fruit leather, 
because it isn't quite.

For the moment i have "fruit gel", which isn't quite right either.

I was wondering if anyone might have a suggestion...

Ride your camel to Dar Anahita

Near and Middle Eastern Costuming, including
Persian, Ottoman, Maghribi, and Andalusian,

menus and recipes from nine SCA feasts (from
Persian to German), and additional period
recipes and articles on food.

Medieval Muslim Egyptian knitting

My LibraryThing

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