[Sca-cooks] A proposal: Das Kochbuch der Philippine Welser

Terry Decker t.d.decker at att.net
Sat Sep 27 14:49:34 PDT 2008

Interesting.  This is describing the method of removing particulate 
impurities from sugar that was used prior to centrifugal processing.  The 
sugar goes into solution while the albumen collects the particulates and 
coagulates them out of the syrup.


----- Original Message ----- 
--- Sam Wallace <sam_wallace at hotmail.com> schrieb am Fr, 26.9.2008:

 Well, actually,
> I would like to
> share all of the joy, but I believe there might be some
> copyright issues.

I am spectacularly ignorant of copyright issues, so I can't help here..

> Zucker zu leytteren

To clarify sugar

> Item Nimb ain pfund zucker, vnd das weys von aynem ay,

Take a pound of sugar and the white of an egg

> das
> schlag wol mit
> ainem leffell, vnnd thues jn den zucker,

beat this well with a spoon and put it into the sugar

>vnnd geuss ein
> mass wassen [wasser]
> dar eyn, vnnd ruers durck ain ander,

and pour a /mass/ of water into it and stir it together

> thues dan jn ain
> mesina pfanen, vnnd
> ruers

put it into a /mesina/ (glazed pottery?) pan and stir it

> setz auff ain tryfuess dhue ain glut dar vnder, vnnd
> las zwo stund
> sten, vnnd ruers nit vmb,

Put it on a trivet (lit. 'tripod'), put embers underneath and let it stand 
for two hours, and do not stir it

>vnnd schaue, vnnd schaue, das es
> nit jber ge

And see, and see (repeated) that it does not go (boil) over

> vnnd
> wn [crossed out] wan du sichst das das kitt zu samen get,

and when you see that the /kitt/ goes together ('kitt' in modern German is 
putty. this may refer to the egg white coagulating)

> vnnd sy auff pent
> vnnd der zuger praun wirt

and it /pent/ upwards (may mean boils up) and the sugar turns brown

>so Nim jn her ab vnnd seychs
> schen durch ain durch

Then take it down and strain it through a /durch/ (probably dialect 
contraction of 'durschschlag/, a straining or bolting cloth)

> vnnd setz dan wider auff den tryfuess vnnd lass auff ain
> stund sten

And put it on the trivet again and let it stand for another hour

> vnd wan
> du sychs das es prun jst so thue den zucker her ab von dem
> feur

and when you see that it is brown, then put the sugar down (away) from the 

> vnnd thue jn
> an das ding das du ayn machen wilt Es sey jmber paredeyss
> epfoll oder ander
> ding

And pout it with the thing you want to preserve, be it ginger, 'paradise 
apples' or other things

> vnd las als lang ser [crossed out] sten biss es lab
> wirt so ist es
> recht.

And let it stand until it becomes /lab/, that way it is properly done.

> You know it has to be good if it starts off with,
> "Take a pound of
> sugar...."

It's not really much of a recipe, but I gave it a start. What really 
interests me is what those 'paradise apples' are.



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