[Sca-cooks] egg whites
Mairi Ceilidh
jjterlouw at earthlink.net
Sun May 23 18:20:45 PDT 2010
On 5/23/2010 11:40 AM, Mairi Ceilidh wrote:
> Some years back I translated the recipe for A fare una Torta, sanaz
Sfoglia
> from the original Italian as published in the Libro Novo of Christofaro
> Messisbugo.
Would you be able to post your translation?
Ursula Georges.
I am not a linguist, and have a tendency to struggle with translations.
Having a photocopy of Florio's Italian-English (c. 1611) is all that has
made it possible to get through the few translations I've done. Here is my
clumsy system of doing it:
A fare una Torta, sanaz Sfoglia.
To make a Tart without
Pastry
Piglia Libra meza di Mandole ambrosine, pelate mo de & piste be
Take Pound half of ambrosine (sweet) almonds scald off the
skin and pound
nel Mortaio co oncie sei di zuccaro et con chiari dodici d'Voua ben
in the Mortar with ounce six of sugar and with white twelve
of eggs well
incorporate, e oncie tre d'Acqua rosata insieme, dopoi piglia la tua
mixed and ounce three Rose water together
then take your
teggia onta di Butiro, & spoluerizata di farina, e gettali dentro
pan greased with Butter and powdered with flour and
cast within
detto battuto tanto alto quanto e un dito, e poi dagli il fuoco
said beaten as high as concerning a finger and then
strike the fire
destramente con il testo sopra, e quando sera quisi cotta li ponerai
(nimbly, with the cover over and when it gets almost
done there put
with dexterity) (a type of Dutch oven)
sopra del Zuccaro, e poi la finirai di euocere, e quando fera cota, li
over the Sugar and then finish cooking and
when it's done
ponerai disopra canellini confetti, ouero Anesi.
Put over it cinnamon powdered or else Anise
If it is too difficult to decipher here drop me a private email and I'll
send you an attachment with the Word doc.
Mairi Ceilidh
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