[Sca-cooks] Pretzels

[David Friedman]

On 2/25/16 6:27 AM, Terry Decker wrote:
> I have no problem with your translation, merely irritation at having 
> an incomplete translation in my possession, which I hadn't compared to 
> the original text.  This is Early Modern Italian prior to 
> standardization, so spelling shifts and other oddities are to be 
> expected.  A question you may be able to answer, are we looking at 
> diminutives in this text?
>
>> From a couple other quotes about how brazzatella were served, I would 
>> say 
> they are a simple ring bread, while the "wreathed bread" they were 
> served with is likely a ring braid.  What the descriptions don't 
> provide is an idea of actual size and dimensions.
The Brazzatelle recipe, however, tells us the weight--four ounces each.
>
> Bear
>
>
> "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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-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/