[Sca-cooks] elderberries

[wheezul at canby.com]

> Wow that was great, if you have the time I would love the
> noodle/elderflower translation.   So, it would be reasonable to use the
> recipe with currants as well!
>
>
I'll give it a shot :)


Das. xlvi. Capitel.
Holdermuß zumachen / nim holderplüt vnd brock sie in ein sieden-
de gutte milch / ein gut teyl / laß sieden / treyb es durch ein tuch / mach
einen herten teyg von ayern / vnd welg darauß dünne bletter / schneyd
den teyg klein in würmleins weyß / thu in inn die siedende milch / das
sie ymmerts sied / vnnd rür das gar wol / das es sich vermische / saltzes es
vnd machs ab mit milch schmaltz.

The. XLVI. Chapter.

Elderberry mush to make / take elderbloom and crumble it in a simmering
good milk / a good portion / let it simmer / force it through a cloth / make
a hard [stiff] dough from eggs / and roll there out thin sheets / cut
the dough small in wormlike fashion / do [put] it in the simmering milk /
that
it continues to simmer / and stir it quite well /[so]that it is mixed
[together] / salt it
and make it up with milk fat.

The German without the diacritical marks:

Das. xlvi. Capitel.
Holdermuss zumachen / nim holderpluet vnd brock sie in ein sieden-
de gutte milch / ein gut teyl / lass sieden / treyb es durch ein tuch / mach
einen herten teyg von ayern / vnd welg darauss duenne bletter / schneyd
den teyg klein in wuermleins weyss / thu in inn die siedende milch / das
sie ymmerts sied / vnnd ruer das gar wol / das es sich vermische / saltzes es
vnd machs ab mit milch schmaltz.

I'm not quite sure in context of this author if milch schmaltz means heavy
cream or butter, as in other sources both words are used as well as a word
specifically for cream.  But I do get the idea that this could be a pretty
creamy dish with the milk and all :)

Katherine