Von Speisen, natürlichen und kreuter wein, aller verstand
Translations copyright 1994 Alia Atlas
Marinated Carrots
Gold Plate
A Blue Puree
of Almonds and Rice
A Black Puree
A Good Puree of Almonds and Fish
Five Egg Purees
Checked baked good
with five colors
An Unspread Cake
With the same dough, a noble food in a black
pfefferlin
A Krapfen Dough
Pear tree roots, leaves and fruit have many uses. Boiled pear tree
leaves heal wounds. The kernels ges??ssen and used
level-headedly gets rid of liver pain. One preserves pears as
trublin, apples, pears, peaches and quinces.
Meal-pears, ash-bakers, water-pears, coal-pears or fat-pears well
dried in a bake oven, and they keep over a year. So one who wants to
cook them, seubert and puts them clean in warm water, and
lets them drown. One who boils them in wine, and to feigen
(destroy?) lays in a food. They protect as feigen.
VI B
If you have salt fish broth, it is good, or make one also. Take a
little vinegar and wine together. Boil four small perch therein or
hausen blasen and bay or the leaves. Drive it through a
towel. Let it fall. Watch it. Salt and spice it. Thereafter pout
it over teh same carrots. If you want the broth gold, so do saffron
therein. Let stand until standing. So make shelled almond kernels.
Place attractively. That stands well. One may make also such
fillings in crab shells or fill.
VII A
Make a small honey-water. Spread the metal with this.
Scheuß the gold or silver also wet thereon. Dry it with
cotton, where it doesn't lay the same. You may gild gingerbread or
other (cakes) also this way. So use no other assit to
eating foods. Make a wooden shears, with which to lift the gold. Do
not touch it with bare hands. It spoils it so.
VII B
Pound cornflowers very well in water. Dry them through a towel. Keep
that. Pound almonds with the same water. Force it through. So you
have a blue milk. Therefrom make a puree with rice, or a wheat puree.
You may strew small roses thereon. Do not fatten. Do not let it
burn. The puree stands very well in white crockery.
Take grapes, apples, pears, roasted or boiled, and sugar. A little
meal, spices and salt. Disperse well with good wine. Boil in a pan.
Stir well.
Do the offals out. Clean and chop well, eight to the gallen
. Boil the board of the fish down with water. Watch it down.
Do the broth there. Pound the fish very well with almond milk and
white bread softened in almond milk. Drive it through with soft
boiled rice. Let it heat over a fire in a pan. Stir it well. If it
is too think, do more almond milk therein. Settle it with sugar.
A puree of egg yolks. Soft semel bread in good
wine. Drive it through. Do honey therein. Set in a small pot on
coals. Stir it. When it becomes thick, so lift it off. Do salt and
butter therein.
A common egg puree.
Knock cream, meal and eggs well together. If it is too thick, so
yellow a milk, pour thereon and mix it. If it is too thin, so do more
fine meal therein. That mix with the milk, as a child's puree. Have
the pan on the fire with heated butter. Pour the milk and eggs
therein. Stir untilit becomes hard. See ginger thereon, and a pure
butter. Give forth in the pan.
Another good (puree).
Boil eggs hard. Shell and chop them small. Mix a fine meal milk
thereunder. Do the eggs therein. Heat it well. Stir it thereafter
in a heated milk. So it will be a good puree. Let it boil as a
child's puree. Stir it, so that it doesn't burn.
Boil eggs hard. Chop the
yolks especially. Do a raw egg thereunder. Mix but a fine meal with
milk, so that it becomes thick as a dough. Cut little pieces from
that. Bake them in butter. So it becomes good little cakes. Dry it
or in Kaßbruen to eat.
Another. Grate ggs and
meal well together. Pour hot milk thereon. Make it not too thin,
still not too thick. Salt and try it well. You may make this two
ways. Take eggs and meal. So chop einberger , fatty bacon
therein or butter. Do not let it burn. See ginger in it garnished
thereon. If you want it yellow, heat it wtih saffron in milk.
XII A
Bake a leaf from baked egg yolks, yellowed with a little saffron.
Take the eggs of a food or two. Squeeze parsley juice therein through
a towel. Heat it well, so it becomes green. Make a zimlichen
dough. Cut leafs thereout. Bake them not too brown. If you
want to have blue, so squeeze cornflowers' juice therein. So one has
pounded them well with pure water in a mortar. So is the first
squeezed rich blue. The other white, the third still whiter. Also is
all flower colors, on roses, which has not more taste therein.
Squeeze out and thereunder heat. Also, you may take violets or other
good-tasting herbs and flowers, pounded and spread through a towel.
Hold the juice in a covered little glass, until you do need it.
Bake apples brown in butter. Spice them zimlich. Speard
them on the first gold leaf, not too thick. Lay the green leaf
thereunder. Thereafter make a gold filling iwth spiced eggs. Make it
in two other colored leafs. Thereafter spread them also vmb
and vmb with a fresh egg white. Bind it well. Make
it oblong as a baking work. Cut it in pieces. Pound on a wooden
breytlechen skewer. Also two or three together on a little
skewer. Make a thin little dough of milk and eggs, gild it.
Zeuch the little skewer through there. Bake them again brown in
butter. Carry it forth. When that is cut open, so has also its'
colors.
Make a strong dough of grated cheese, meal and milk. Put it thin on a
board. Cut also blades, finger's length. Bake it in butter. Put it
on a smooth dish on fastday.
Another form. Cut the dough as glass diamonds,
clover-leafs or roses. Bake also. If you want to gild, so it should
be well cold. That stays.
Take yolks of hard eggs. Roasted apples or pears. Chop them
together. Take a little saffron in wine or milk. Heat it togehter,
so that it stays thick. Make fladen out of the dough. Do
the chopped thereon. Strike it and roll in the hands round. (Do) how
many you want to have. Bake it in butter. Lay it in pepper, hot or
cold. See a little ginger thereon. So take the hard boiled egg
whites. Cut diced. Strew it thereon. Settle it with a little
butter. With the same dough, one may make one as filled eggs or as
filled crabs in broth, weinsuppen or pepper.
Boil honey in wine, as much as you want, and take a wide bowl and
twist the wine with white meal as a little puree. Beat egg yolks in
another bowl, and a little saffron. Beat it very well with the made
honey wine. Put it in the twisted dough. Heat it and throw alway a
dusty (staubliu) meal thereto in the bowl, until it becomes a
reasonable dough. Thereafter zeuch(roll) it with a rolling pin
on a towel. Cut it large or small, after the way you want to have the
krapffen. What dough one makes with yeast, beer or hops, one must let
rise. Thereafter knead with hot (loem water or a boiled
honey wine.
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