bastel
The glossary of source A describes bastel as a kind of
white bread or cake, which is thin, hard and not made from sourdough
(possibly unleavened or fresh).
ein blat von eiern
This is translated here as a leaf of eggs, though a mixture of
beaten eggs may make more sense in some places, than an egg dough,
which might otherwise be assumed. In some recipes (i.e., No. 11), a
thin egg dough is specifically called for as einen dünnen
eierteie. The glossary in source A suggests that blat,
as in ein blat von eiern, refers to either a thin ``eggcake''
(omelet) or thin rolled out dough.
flade(n)
This word is left untranslated. In the glossary of source C, it
is suggested that fladen were transformed into something
near or identical to pasties. As evidence, now fladen are
flat, but those called fladen in these recipes, are stuffed,
and therefore in no way thin cakes. The literal translation of
fladen that I can find is ``fritter'', but this seems to me
to be inaccurate here.
krapfe(n)
This word is also untranslated. It is a kind of ``cake'' baked with fat.
maz
A volume measure equal to 1.43 liters, according to Hugo Stopp,
transcriber of the Cookbook of Sabrina Welersin.
pfunt or phunt
A weight measure equal to 477.0 grams in Würzburg, in the
late Medieval period.
semel
A kind of crusty roll. Might be made from semolina, a type of hard wheat flour.
vierling or vierdung or vierdunc
A weight quantity equal to 127.6 grams, in Nuremberg, or a
quarter of a phunt in Vienna.
Introduction to Guter Spise
Alia Atlas/ akatlas@mit.edu