[Sca-cooks] another hartshorn mention

[Johnna Holloway]

Also from the 2006 subtleties list-- Johnnae


>  Hartshorn is ammonium carbonate and IIRC there is an in period 
reference to to its use in one of the German cookbooks

Is this what you are referring to?

 From a cookbook from the archives of the Teutonic order, 15th Century,

Translated by Volker Bach.

[[16]] Wilthu machenn ein Hir?cornn:

item zu der zeytt alls es weig ist so nim das Geh?rnn und seidtt das und

mach es sauber und schneidt das zu Scheinenn alls vill du wilst ader des

Gehirns gebinenn magst und nim ein Honeg vnd seudt die Unsauberlichkeitt

davon und nim dan Leckuchen und ?ebe in und nim dan die Peis (?) die du 
nitt

gewinenn canst und hacke die und sto? die clein unnd nyme ein wenig Honegs

und geribenn Leckuchenn und de? Hirenn Sway? und streich es durch ein Thuch

und leg das Gehornn darein und la? es siedenn.

If you want to make hartshorn

Take the horn (antlers) when they are soft and boil them and cut them into

/Scheinenn/ (strips? slices?) as much as you like or can get of the antler.

Take honey and boil the impurities out of it, then take gingerbread and

sieve it. The /Pei?/ (?) that you can not get you take and chop finely. Add

honey and ground gingerbread and the hart's blood and pass that through a

cloth. Place the antler in it and boil it.

Serena da Riva