[Sca-cooks] More Italian queries
David Walddon
david at vastrepast.com
Thu Feb 4 21:05:55 PST 2010
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
>>>
>>>
>>> _______________________________________________
>>> Sca-cooks mailing list
>>> Sca-cooks at lists.ansteorra.org
>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
More information about the Sca-cooks
mailing list