[Sca-cooks] More Italian queries
David Friedman
ddfr at daviddfriedman.com
Thu Feb 4 20:40:30 PST 2010
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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>
>
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--
David Friedman
www.daviddfriedman.com
daviddfriedman.blogspot.com/
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