[Sca-cooks] (Yet) another translation question: cooking hard versus cooking well

[Terry Decker]

I wondered if that might be the case, given the single and double acute 
accent marks.  But, with Hungarian I am limited to what I can find online. 
My bookshelf has dictionaries and lexicons for English, German, French, 
Italian , Spanish, Welsh and Finnish, (or would if some of them weren't 
boxed for a transfer to New Mexico) but alas, no Hungarian.  And even those 
largely lack the etymology information which is useful in determining the 
roots and development of words.

Thank you for the correction.

Bear


No, chimney is _kémény_. Different word than _kemény_.

:-)

In a hurry, but more later...

Julia
/\ /\
>*.*<

2017-09-30 11:33 GMT-04:00 Terry Decker <t.d.decker at att.net>:
> I suspect the problem is you are dealing with the most common usage of an
> adjective that can have multiple meanings. As an adjective, "kemény"
> translates most commonly as "hard".  As a noun, it translates to 
> "chimney."
> Looking for a more complete list of possible translations, I chased 
> "kemény"
> to this web site https://glosbe.com/hu/en/kem%C3%A9ny .  One of the 
> possible
> translations is "firm."  I would say that the instruction is to "cook 
> until
> firm."
>
> Bear
>
>
>
> Greetings, helpful cooks!
>
> Revisiting the 1601 cookbook, I find I'm still somewhat stumped by
> what to do with Szentbenedeki's use of the word _kemény_ 'hard'.
> Sometimes he applies it within the range of its modern meaning -- hard
> boil, hard (stiff) dough -- but he most often uses it for 'thoroughly,
> well', which in the case of something like rice porridge means exactly
> the opposite of 'hard'.
>
> Should I just use "well" and "thoroughly" (and "crisp" and "stiff"),
> as context dictates, or is that too much interpretation? Am I
> overthinking things? (When a word has multiple senses in its modern
> use, I have no qualms about choosing the one that I judge to fit the
> context best. Should archaic senses be treated any differently?)
>
> Here's one of the affected recipes:
> ---
> Riskását gyümölcsös lével. Főzd meg először az riskását tejben, sózd
> meg, hogy kemény legyen : azután egy kevéssé tedd ki hülni, és igy
> csinálj levet reá : végy bort tengeri malosa szőlőt, mandulát is tégy
> belé : almát metélj hosszattában bele, mézet is tégy bele és együtt
> keményen főzd, s az után borsold meg; bors, sáfrán, fahéj kell belé,
> hogy fel akarod adni, rakd az kását egy széles vasfazékban, töltsd rá
> az levét és egy kevéssé ha együtt forralod, add fel.
>
> Rice porridge with fruit sauce. Cook first the rice in milk, salt it,
> until done [so it is hard], then put it out to cool a little, and make
> a sauce for it thus: take wine currants raisins, also add almonds:
> slice apples lengthwise into it, also add honey, and cook it together
> well [hard], and then season it; it needs pepper, saffron, cinnamon,
> when you want to serve it, put the rice in a wide iron pot, pour the
> sauce on it and after boiling it together a little, serve it.
> ---
>
> (The recipe also has one of my other decision points: his use of the
> word _borsold_ 'pepper it' in a broader sense of 'season it', which
> makes it look like he's constantly repeating himself about black
> pepper. My current decision is to use "pepper" and "season" according
> to context/use.)
>
> Julia
> /\ /\
>>
>> *.*<
>
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