[Sca-cooks] z?ger?

[wheezul at canby.com]

> Katherine replied to my question about z?ger with:
> <<< Hi Stefan
>
> Oh phooey, I forgot about the diacritical marks again.  The word and
> variants:
> zu:ger (zueger)
> ziger
> zyger
>
> Zu:ger apparently is a variant spelling and the word is more often
> written, found, and referenced, from my experience anyway, as ziger.
>
> Katherine >>>
>
> er, okay. But that still doesn't tell me what "ziger" is.
>
> Unfortunately, a google search isn't being particularly helpful, unless
> this might be a type of cheese. In that case, it is interesting and even
> period.

The original post specified that zu:ger/ziger/zyger is "quark"  a fast
soft cheese as translated in several of the glossaries in 15th and 16th
century cookbooks.  They know way more that me!  Also, reading the modern
directions for quark and Anna Wecker's directions for milk zu:ger seem to
verify the translation.  In Grimm's wo:rterbuch you can find related words
under zieger.

Katherine