[Sca-cooks] Pretzels

[Rebecca Friedman]

"And make them rise with great -" diligence or care, I would make that. And
more precisely, I think they are rings, not pretzels - bagels precisely I
can't speak to, but if you're curious about the linguistic argument...

... "bracciatello" is in Florio's 1611 dictionary as "A kind of roule or
bisket bread, we call them round funnels". (Poking around on my other early
dictionary, I get "bracciatello" described as a "kind of large ciambella"
and a "ciambella" as "the same dough [as berlingozzo] made in the form of a
ring" which seems pretty clear. Also, the dough is described as "flour
mixed with eggs".) Mind, brazzatella --> bracciatello is still a shift.
-zz- to -cci- is a change that happens very often, maybe even on a
within-the-same-manuscript basis, but while -a to -o sometimes happens it
is not nearly that common. So I don't guarantee they're the same, but
they're very close, bracciatello is definitely an egg bread made in the
shape of a ring, and I could not find the word brazzatella at all in the
dictionary. So for whatever it's worth, there's my linguistic grounds!

Becca

On Wed, Feb 24, 2016 at 4:05 PM, Terry Decker <t.d.decker at att.net> wrote:

> I have a translation missing part of the text.  I've pulled up a facsimile
> of Messibugio's text and a copy of Florio's 1611 Italian-English Dictionary
> to check the translation.  I'm missing "e le farai leuare con gran
> diligenza" from the translation.
>
> Bear
>
>
> "Then you will make your brazzatelle according to the method you want to
> use, and then you will let rise with careful attention,"
>
> When a recipe tells you to let dough rise, I think it's a reasonable
> conclusion that it has some sort of leavening in it, whether yeast or
> sourdough. I'm working from a translation--do you have a different
> reading of the original?
>
> --
> David Friedman
> www.daviddfriedman.com
> http://daviddfriedman.blogspot.com/
>
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