[Sca-cooks] New 'invention' of medieval food?
dmyers at medievalcookery.com
Fri Aug 19 07:10:55 PDT 2011
> -------- Original Message --------
> From: "Laura C. Minnick" <lcm at jeffnet.org>
> Date: Fri, August 19, 2011 8:48 am
> On 8/19/2011 5:23 AM, Craig Daniel wrote:
> > Actually, I have seen references to Middle English uses of the word
> > "alegar" (albeit only in secondary sources about brewing; haven't
> > chased down any references) - but I'm quite certain it was more
> > commonly referred to as a vinegar, even back then.
> Really? Any idea where it might appear in period texts, if it does? It
> could just as likely be a modern construct to make the differentiation.
> I've not been able to find anything in any of the language works I have.
> And I did point out to him that 'aigre' does not necessarily become
> 'gar' as he seems to suggest it would if 'Anglo-saxonized'. After all,
> 'gar' in Anglo-Saxon is spear. Not sour. :-)
Alegar is/was a real word, referring to malt vinegar (cider vinegar was
called aisel). I suspect that most of the time the different types of
vinegar were just called "vinegar" though. Here are the English
references I can find on a quick search. There are a bunch of
references in Koge Bog, but those may have translation issues.
Alegar is a real medieval ingredient. "Ale-Gar" as this dork has
"invented" (e.g. something more like balsamic vinegar) is not. Neither
the recipe for alegar, nor that for "Ale-Gar" have been lost for
hundreds of years - malt vinegar has always been available in grocery
stores, and "Ale-Gar" was recently made up by a pompous ass.
FOR TO MAKE NOUMBLES IN LENT. C. XIIII. Take the blode of pykes oþer of
conger and nyme the paunches of pykes. of conger and of grete code lyng,
& boile hem tendre & mynce hem smale & do hem in þat blode. take
crustes of white brede & strayne it thurgh a cloth. þenne take oynouns
iboiled and mynced. take peper and safroun. wyne. vynegur aysell oþer
**alegur** & do þerto & serue forth.
[Forme of Cury, (England, 1390)]
.Cxij. For to make nounbles in lent. Take the blode of pykes other of
coungur and nyme the paunches of pikes, of congur & of grete codlyng &
boyle hem tendur & mynce hem smale & do hem in that blode take crustes
of white brede & strayne hit thorow a cloth & than oynouns y boyled & y
mynced, take peper & safroun, wyne, vyneger other aysel other **aleger**
& do ther to & serve hit forth.
[Fourme of Curye [Rylands MS 7], (England, 1390)]
To torne Wyne to Vyneagyr or Ale to **Aleger** or syder to Aysell. Take
a pott and fyll hit Full of wyne Asell or gode Ale And stoppe well the
mowth that no thyng cum yn nor owte And do hit in A vessell full of
water and set the vessell on the fyre And let the pot of wyne boyle in
the same A long while tyll hit be turnyd.
[Gentyll manly Cokere (MS Pepys 1047), (England, ca. 1500)]
[**Note that the above is 15th century instructions for making alegar**]
Cxvij - Sauge. Take Gyngere, Galyngale, Clowys, and grynde in a morter;
than take an handfulle of Sawge, and do ther-to, grynd wyl to-gederys;
take Eyroun, and sethe hem harde, nym the 3olkys, grynde hem with the
Sawge and with the spycis, and temper it vppe with Venegre or eysel, or
with **Alegere**; take the whyte of the Eyroun, and sethe hem, and mynce
hem smal, and caste ther-to; when it is y-temperyd, take Brawn of hennys
or Fyssches, and ley on dysschys, and caste thin mete a-boue.
[Two Fifteenth-Century Cookery-Books, (England, 1430)]
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