[Sca-cooks] More Italian queries

[David Walddon]

So some of the t's and f's and s's could be other things.
Getting a microfilm (or better yet a digital microfilm!) and reviewing it
for clarification is critical.
Eduardo


On 2/4/10 8:40 PM, "David Friedman" <ddfr at daviddfriedman.com> wrote:

> She's looking at a transcription.
> 
>> Is she looking at the original manuscript, a transcription or a modern
>> Italian translation?
>> Many of the below clarifications can be easier if the original manuscript is
>> consulted. Transcribers (myself included) have their own bias and some times
>> the "transcription" is really a modern (or semi-modern) translation into
>> Italian and that really makes things complicated.
>> 
>> Eduardo
>> 
>> 
>> On 2/4/10 7:51 AM, "edoard at medievalcookery.com" <edoard at medievalcookery.com>
>> wrote:
>> 
>>>>  -------- Original Message --------
>>>>  From: David Friedman <ddfr at daviddfriedman.com>
>>>> 
>>>>  Some more questions from my daughter for anyone who has answers, or
>>>>  even plausible guesses:
>>> 
>>> 
>>>  Here are some possibilities based upon possible spelling variants from
>>>  Florio's 1611
>>>  (note that I know squat about Italian, so these are just my guesses as a
>>>  language geek):
>>> 
>>> 
>>>>  Acantate: The obvious meaning is "to sung (feminine plural)" or "to
>>>>  (you plural sing)" neither of which makes sense, since it's "of
>>>>  leeks." Any better suggestions would be greatly appreciated. It does
>>>>  seem to be a verb.
>>> 
>>>  Acante, the hearb grounswell.  [groundsell - genus Senecio]
>>> 
>>> 
>>>>  Berlice: Something you make a "grosta" out of.
>>> 
>>>  Grosta, hath been used for Crosta.
>>> 
>>>  Crosta, a crust.
>>>  Crostame, crusts, chippings of bread.
>>> 
>>>  [could berlice be barley/barley flour?]
>>> 
>>> 
>>>>  Cozzarda: Something of spices. A collection? A selection? A mixture?
>>>>  Not sure. Not given as "a", just "with cozzarda of spices".
>>> 
>>>  Cozzolo, a knuckle bone.  [perhaps a unit of measure?]
>>> 
>>> 
>>>>  Crepa: The name of a dish, but also an ingredient; one recipe
>>>>  instructs you to put in "an ounce of crepa of white wine."
>>> 
>>>  Greppola, dregs, dross, leese of any thing.
>>>  [yeast perhaps?]
>>> 
>>> 
>>>>  Fritto - Fried, but what? "To make fried with loins" doesn't make
>>>>  much sense, and we don't have the recipe it goes with. To fry loins?
>>>>  Is there a set meaning for "fritto" like chopped herbs for "battuto"?
>>> 
>>>  Frittole, as Fritelle, fritters, wafers.
>>> 
>>> 
>>>>  Fusticello: An implement used to push chopped herbs into a lamprey
>>>>  that one is cooking. I'm guessing a long fork of some kind because of
>>>>  the trifling similarity to "forchetta" - "-etto" and "-ello" did seem
>>>>  to go back and forth during this period, and my dictionary gives
>>>>  "fustigare" and "fustigone" as "furigare" and "furigone", suggesting
>>>>  that they may have gone back and forth as well. Pretty lousy
>>>>  evidence, yes.
>>> 
>>>  Fusto, any kind of stock, stump, trunk, logge, or block.
>>>  Also a trunk or body without a head. Also a stalk, a shaft,
>>>  or shank of any thing.
>>>  [I'd guess it means a sort of stick, something like a muddle]
>>> 
>>> 
>>>>  Grosta: Possibly crust, but is first given as "grosta of chickens"
>>>>  which doesn't make sense. The recipe is not given.
>>> 
>>>  Grossa, gross, big, fat.  [maybe the equivalent to "brawn"?]
>>> 
>>> 
>>>>  Iapigio: No idea. One recipe asks you to take a pound of pork loin
>>>>  cut fine, wash it and put it "al iapigio." The dictionary says Iapiga
>>>>  is the western wind.
>>> 
>>>  Appogio, a rest, a stay, or leaning upon. [?]
>>> 
>>> 
>>>>  Moriada: An adjective applying to meat.
>>> 
>>>  [dead?]
>>> 
>>> 
>>>>  Odoricti - adjective applied to chicken. Also an ingredient named in
>>>>  making capon along with voci. Probably actually odoritti, since it is
>>>>  named the second time as "odoriti".
>>> 
>>>  Odorifero, odiferous or smelling. [stinky? fragarant?]
>>> 
>>> 
>>>>  Ola: Something you make tortelli of.
>>> 
>>>  Olla, any pipkin, possenet, or pot.
>>> 
>>> 
>>>>  Panniccia: They suggest panic. I doubt it.
>>> 
>>>  Pannicula carnosa, a fleshie membrane or pannicle or skin that lieth
>>>  next under the fat of the outward parts, and is the fourth cover
>>>  that wrapppeth  all the bodie over.
>>> 
>>> 
>>>>  Roffoffoli: The name of a dish that you make with quinces. The recipe
>>>>  is not given.
>>> 
>>>  [a typo for rossofoli perhaps?]
>>>  Rosso, red, ruddy, tauny-red.
>>>  Folio, a folio or sheet of paper.
>>> 
>>> 
>>>> Tigete: Possibly related to below. Either a feminine noun, or an
>>>>  adverb applying to a verb applying to a feminine pronoun. Context:
>>>>  "...and put in an onion cut minutely and a decent quantity of salt,
>>>>  and depress (lower) the (or it, feminine) tigete to half..." The
>>>>  feminine thing for it to refer back to would probably either be the
>>>>  eel you're cooking or the pot you're cooking it in, more likely the
>>>>  former.
>>>>  Tengato: Something of something else. Context: "Take the tengato of
>>>>  whatever you want, and take almonds and ginger and cinnamon, the best
>>>>  that you can have, and spice some with cloves and nutmeg and a little
>>>>  saffron, and mix these things well, and grind them..." The recipe is
>>>>  "To make sauce"
>>> 
>>>  Tegghia, any kind of pan or pot, as a dripping, a frying, a tarte, or a
>>>  colepan.
>>> 
>>> 
>>>>  Voci: Something you make capons with, along with odoritti (see
>>>>  above). Voconie is cherries or figs.
>>> 
>>>  Vocolari, kernels, wartles, buttons, or glandules under a hogs jaw.
>>> 
>>>  [This makes me wonder if "odoritti" is offal.  Is the recipe in question
>>> 
>>>  similar to the period English recipes for "garbage"?]
>>> 
>>>  - Doc
>>> 
>>> 
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