From guillaumedep at gmail.com  Wed Oct 13 06:25:04 2021
From: guillaumedep at gmail.com (Sam Wallace)
Date: Wed, 13 Oct 2021 09:25:04 -0400
Subject: [Sca-cooks] OOP - The Cookbook of Maria Theresia Metzger
In-Reply-To: <mailman.1.1630699564.10696.sca-cooks-ansteorra.org@lists.ansteorra.org>
References: <mailman.1.1630699564.10696.sca-cooks-ansteorra.org@lists.ansteorra.org>
Message-ID: <CAOZ4SBkezm5KP77inCm=wY84RVGCXJC5Lr81q+iJc=jL3LkxCw@mail.gmail.com>

All,

I am forwarding a message from a different historical cookery group of
which I am a member. The original message is from Thomas Gloning who
graciously shares his work concerning historical cookery online; I am sure
many of you are familiar with him and his efforts. The post concerns a
newly released 18th century German language cookbook. Please follow the
link for additional information and to order.

With kind regards,

Guillaume
************************************

Hier eine Neuerscheinung, von der ich gerade erfahren habe:

Das Kochbuch der Maria Theresia Metzger aus Salzburg von 1776
Art-Nr.:        9783961382835
Autor:  Birgit Pelzer-Reith & Reinhold Reith
S., Einband:    189 S., Klappenbroschur
Jahr:   2021
Preis:  EUR 32.00
https://wissenschaftlicher-verlag-berlin.de/pages/bakery/das-kochbuch-der-maria-theresia-metzger-aus-salzburg-von-1776-520.php

Auf der Verlagswebseite, zu der der Link f?hrt, hei?t es dazu:

Beschreibung:


Maria Theresia, die j?ngste Tochter der Salzburger Kaufmannsfamilie
Metzger, f?hrte ab 1776 ein Kochbuch, das uns in eine vergangene Welt
f?hrt. Es enth?lt 183 Rezepte f?r besondere Gelegenheiten ? von der
?Pomeranzentorte? bis zu den ?Krebswandeln?. An erster Stelle stehen
Mehl- und S??speisen wie Torten, Kuchen und Geb?ck oder Wandel,
Kn?del, Strudel und Pasteten. Auch bei den Rezepten zur Bereitung von
Fleisch, Wild und Gefl?gel handelt es sich um aufwendige Zubereitungen
exquisiter Delikatessen. Als Zutaten sind immer wieder S?dfr?chte wie
Lemoni und Pomeranzen genannt, und Mandeln, Zimt oder Safran werden
ebenso wie ?h?bsch viel Zucker? zugegeben.
Das Kochbuch z?hlt zu den wenigen Exemplaren, deren Autorin bekannt
ist. Birgit Pelzer-Reith und Reinhold Reith schildern ihre Biographie
und ihr Umfeld, die b?rgerliche Welt wohlhabender Kaufleute und ihrer
Familien in der Residenzstadt Salzburg. Sie fragen nach der Herkunft
der Rezepte und ihrer Vorlagen und nach den verschiedenen
Handschriften im Kochbuch. Die letzten Rezepte d?rfte Maria Theresias
j?ngste Tochter, Maria Antonia Susanna Sp?ngler, in das Kochbuch
eingetragen haben.

Viele Gr??e

Thomas

From johnnae at mac.com  Wed Oct 13 15:11:24 2021
From: johnnae at mac.com (Johnna Holloway)
Date: Wed, 13 Oct 2021 18:11:24 -0400
Subject: [Sca-cooks] OOP - The Cookbook of Maria Theresia Metzger
In-Reply-To: <CAOZ4SBkezm5KP77inCm=wY84RVGCXJC5Lr81q+iJc=jL3LkxCw@mail.gmail.com>
References: <mailman.1.1630699564.10696.sca-cooks-ansteorra.org@lists.ansteorra.org>
 <CAOZ4SBkezm5KP77inCm=wY84RVGCXJC5Lr81q+iJc=jL3LkxCw@mail.gmail.com>
Message-ID: <F2E352B1-2210-48A9-93F3-3729B606A089@mac.com>

It can be found and ordered through Amazon.DE.

Not easy but it can be found there.

Johnnae

> On Oct 13, 2021, at 9:25 AM, Sam Wallace <guillaumedep at gmail.com> wrote:
> 
> All,
> 
> I am forwarding a message from a different historical cookery group of
> which I am a member. The original message is from Thomas Gloning who
> graciously shares his work concerning historical cookery online; I am sure
> many of you are familiar with him and his efforts. The post concerns a
> newly released 18th century German language cookbook. Please follow the
> link for additional information and to order.
> 
> With kind regards,
> 
> Guillaume
> ************************************
> 
> Hier eine Neuerscheinung, von der ich gerade erfahren habe:
> 
> Das Kochbuch der Maria Theresia Metzger aus Salzburg von 1776
> Art-Nr.:        9783961382835
> Autor:  Birgit Pelzer-Reith & Reinhold Reith
> S., Einband:    189 S., Klappenbroschur
> Jahr:   2021
> Preis:  EUR 32.00
> https://wissenschaftlicher-verlag-berlin.de/pages/bakery/das-kochbuch-der-maria-theresia-metzger-aus-salzburg-von-1776-520.php
> 
> Auf der Verlagswebseite, zu der der Link f?hrt, hei?t es dazu:
> 
> Beschreibung:
> 
> 
> Maria Theresia, die j?ngste Tochter der Salzburger Kaufmannsfamilie
> Metzger, f?hrte ab 1776 ein Kochbuch, das uns in eine vergangene Welt
> f?hrt. Es enth?lt 183 Rezepte f?r besondere Gelegenheiten ? von der
> ?Pomeranzentorte? bis zu den ?Krebswandeln?. An erster Stelle stehen
> Mehl- und S??speisen wie Torten, Kuchen und Geb?ck oder Wandel,
> Kn?del, Strudel und Pasteten. Auch bei den Rezepten zur Bereitung von
> Fleisch, Wild und Gefl?gel handelt es sich um aufwendige Zubereitungen
> exquisiter Delikatessen. Als Zutaten sind immer wieder S?dfr?chte wie
> Lemoni und Pomeranzen genannt, und Mandeln, Zimt oder Safran werden
> ebenso wie ?h?bsch viel Zucker? zugegeben.
> Das Kochbuch z?hlt zu den wenigen Exemplaren, deren Autorin bekannt
> ist. Birgit Pelzer-Reith und Reinhold Reith schildern ihre Biographie
> und ihr Umfeld, die b?rgerliche Welt wohlhabender Kaufleute und ihrer
> Familien in der Residenzstadt Salzburg. Sie fragen nach der Herkunft
> der Rezepte und ihrer Vorlagen und nach den verschiedenen
> Handschriften im Kochbuch. Die letzten Rezepte d?rfte Maria Theresias
> j?ngste Tochter, Maria Antonia Susanna Sp?ngler, in das Kochbuch
> eingetragen haben.
> 
> Viele Gr??e
> 
> Thomas
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org


From guillaumedep at gmail.com  Wed Oct 20 08:05:54 2021
From: guillaumedep at gmail.com (Sam Wallace)
Date: Wed, 20 Oct 2021 11:05:54 -0400
Subject: [Sca-cooks] German Manuscript Cookbooks
In-Reply-To: <mailman.1.1634241980.7943.sca-cooks-ansteorra.org@lists.ansteorra.org>
References: <mailman.1.1634241980.7943.sca-cooks-ansteorra.org@lists.ansteorra.org>
Message-ID: <CAOZ4SB=v8+jdZa4LL9FRtcR23e8GZn+VTqArTpK8u=NgPBjB0A@mail.gmail.com>

All,

I was digging around the Herzog August library digital manuscript search
pages and found about 15 entries for cookbooks. These are mostly 16th
century German, but at least one is older and in Latin.

https://diglib.hab.de/?q=Koch*&db=mss

With my regards,

Guillaume

From guillaumedep at gmail.com  Tue Oct 26 17:30:09 2021
From: guillaumedep at gmail.com (Sam Wallace)
Date: Tue, 26 Oct 2021 20:30:09 -0400
Subject: [Sca-cooks] Portuguese Recipes in Foreign Books Before 1900
Message-ID: <CAOZ4SB=S34ydYwRw6Q6KgJVO2EpkRBHVN9tBPhhQkSHvzmwpag@mail.gmail.com>

All,

I recently received a copy of ? Portuguesa Receitas em livros estrangeiros
at? 1900 by Virg?lio Nogueiro Gomes. As the title implies, it is a set of
Portuguese recipes found in foreign sources prior to 1900. As there is
little source material from Portugal, especially older than 1700, this
volume offers some additional material from which to draw. It also
emphasizes the importance of international travel and trade in European
history.

Sources come from Belgium, Spain, England, Italy and France. Replicas of
the original works are given along with translations into modern Portuguese
(this is a Portuguese language work, by the way). The target audience is
very much food history lovers. I'm glad there are enough in Portugal and
perhaps Brazil to allow for the publication of this work.

If interested in ordering, it may be found here:
https://www.amazon.com/dp/989754495X/ref=cm_sw_r_apan_glt_fabc_Q6ADQCFR8CJQFMPQNRD8

Yours,

Guillaume

From sjk3 at cornell.edu  Sun Oct 31 05:10:03 2021
From: sjk3 at cornell.edu (Sandra J. Kisner)
Date: Sun, 31 Oct 2021 12:10:03 +0000
Subject: [Sca-cooks] Smithsonian article on garum
Message-ID: <MN2PR04MB63813B4F8B4CB0736E67298794899@MN2PR04MB6381.namprd04.prod.outlook.com>

It gets off to a bad start, using phrases like " And garum hardly sounds like something that would tempt 21st-century taste buds. Many recipes that survive from antiquity call for allowing fish to putrefy in open vats under the Mediterranean sun for up to three months" and " for most scholars, the lesson of garum (pronounced gah-room) has been that the past inhabited by Roman gourmands-known to eat sow udders, ostrich brains and roasted dormice rolled in honey-was an unimaginably foreign country."  It does get better, however.  Whether it's good I'll leave to those who know more about the period than I do.

https://www.smithsonianmag.com/arts-culture/recoving-the-recipe-for-garum-180978846/

Sandra

From jpl at ilk.org  Sun Oct 31 08:05:06 2021
From: jpl at ilk.org (Joel Lord)
Date: Sun, 31 Oct 2021 11:05:06 -0400
Subject: [Sca-cooks] Smithsonian article on garum
In-Reply-To: <MN2PR04MB63813B4F8B4CB0736E67298794899@MN2PR04MB6381.namprd04.prod.outlook.com>
References: <MN2PR04MB63813B4F8B4CB0736E67298794899@MN2PR04MB6381.namprd04.prod.outlook.com>
Message-ID: <5b8b8f53-416e-6b9e-6eff-53a69021033f@ilk.org>

The product they are selling based on this work is available on Amazon, 
my bottle got here a few days ago.  We have not yet tried it in food, 
but it smells like fish-based wet cat food, and a toothpick dipped in 
for a taste tastes just like it smells.  It it a massive punch of umami, 
and used in moderation I'm hoping it's not just cat food.

-Joel

On 10/31/2021 8:10 AM, Sandra J. Kisner wrote:
> It gets off to a bad start, using phrases like " And garum hardly sounds like something that would tempt 21st-century taste buds. Many recipes that survive from antiquity call for allowing fish to putrefy in open vats under the Mediterranean sun for up to three months" and " for most scholars, the lesson of garum (pronounced gah-room) has been that the past inhabited by Roman gourmands-known to eat sow udders, ostrich brains and roasted dormice rolled in honey-was an unimaginably foreign country."  It does get better, however.  Whether it's good I'll leave to those who know more about the period than I do.
> 
> https://www.smithsonianmag.com/arts-culture/recoving-the-recipe-for-garum-180978846/
> 
> Sandra
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> 


-- 
Joel Lord

From t.d.decker at att.net  Sun Oct 31 09:45:42 2021
From: t.d.decker at att.net (Terry Decker)
Date: Sun, 31 Oct 2021 11:45:42 -0500
Subject: [Sca-cooks] Smithsonian article on garum
In-Reply-To: <MN2PR04MB63813B4F8B4CB0736E67298794899@MN2PR04MB6381.namprd04.prod.outlook.com>
References: <MN2PR04MB63813B4F8B4CB0736E67298794899@MN2PR04MB6381.namprd04.prod.outlook.com>
Message-ID: <Mailbird-98328a12-f481-40f6-bb21-fe6909a3dad8@att.net>

The closest modern relative to garum is nuoc mam, the Vietnamese fish oil.? It is not generally used straight from the bottle but is combined with other ingredients to make sauces.? In the European world, the equivalent is Worcestershire sauce, whose base is fermented anchovies and has the other ingredients blended into it.? The taste falls into umami and would likely be best used as a base for enhancing flavor rather than as a stand alone sauce.

The choice of the word "putrefy" suggests rotting which the process is not.? Salt controls the breakdown of the fish promoting fermentation rather than putrefaction (as is described in a quote later in the article).? The stench was probably still incredible, although not as bad as the actual putrefaction one finds upstream at the end of a salmon run.

The article also uses "liquimen" as synonymous with garum.? I will forgive them the error as it commonly made in Ancient Rome.

According to Curtis (Curtis, Robert I., Garum and Salsamenta; E.J.Brill,?Leiden, 1991.), Roman fish sauces come in four forms; garum, allec, liquamen?and muria.??Garum is the liquid decanted from a couple of months of salted,?fermenting fish.??Allec is the residue left after the garum is removed.??Liquamen seems to be a sauce leeched from fermenting fish (apparently?similar to modern fish sauces like Worchestershire).??And muria is a?somewhat broadly defined term to refer to salt solutions extracted from or?used to preserve meats, fruits and vegetables.

For a little more information, here are a couple other quotes from a message to the list many years ago.? A more complete exchange can likely be found in the Florilegium in the garum message of the Condiments section.

"...all salted fish were included under the word salsamenta.
?
Manufacturers did not waste any part of the fish, but used everything, such?as the tail, stomach, neck or head.??The innards, gills, and any other parts?normally considered refuse also had a use; these were made into fish sauce.??The Romans produced four different sauces:??garum, liquamen, allec and?muria. Garum was the primary product, while allec (Pl 1b), the sediment?created in making garum, was of secondary importance.??The Roman penchant?for using the terms liquamen and muria imprecisely renders illusive a firm?understanding of these products.??The former term, which probably designated?a sauce distinct from garum, acquired before the fifth century A.D. almost?generic value for any fish sauce, while the latter was a word sometimes used?to mean garum and at other times to signify the liquid used in making garum?or in packing salted fish products in vessels for transport."
?
Curtis, Robert I., Garum and Salsamenta, production and commerce in materia?medica; E.J. Brill, Leiden, The Netherlands, 1991, pg. 7.
?
"The appearance of ancient sauces is unknown, although the carmelized?residue of what was probably garum has been found in a Roman saltery at?Plomarc'h in Western Gaul and the bones of small fish found in the dolia in?Pompeii may be the dessicative remains of allec (PL 1b).??From this and from?numerous epigraphical and literary references one can postulate that ancient?garum was a clear liquid; allec, the residue, was no doubt a mushy?paste-like substance containing fish bones and other undissolved fish?material. Exactly what liquamen was remains unclear.??When viewed as a
product distinct from garum, its appearance most likely resembled that of?garum, but as a liquid it was probably weaker in salinity and color.??Muria,?the solution resulting from salting fish, was probably similar to that of?liquamen."
?
Curtis, Robert I., Garum and Salsamenta, production and commerce in materia?medica; E.J. Brill, Leiden, The Netherlands, 1991, pg. 14.

Bear

On 10/31/2021 7:10:10 AM, Sandra J. Kisner <sjk3 at cornell.edu> wrote:
It gets off to a bad start, using phrases like " And garum hardly sounds like something that would tempt 21st-century taste buds. Many recipes that survive from antiquity call for allowing fish to putrefy in open vats under the Mediterranean sun for up to three months" and " for most scholars, the lesson of garum (pronounced gah-room) has been that the past inhabited by Roman gourmands-known to eat sow udders, ostrich brains and roasted dormice rolled in honey-was an unimaginably foreign country." It does get better, however. Whether it's good I'll leave to those who know more about the period than I do.

https://www.smithsonianmag.com/arts-culture/recoving-the-recipe-for-garum-180978846/

Sandra