The italic recipe is in Middle Dutch, the second my translation
into modern English. For the Dutch words not in my modern Dutch
vocabulary I used the Old and Middle Dutch translator at
Om van bier azÿn te maken. Capit. LXXI/.
Bierazÿn die sterc is maectmē aldus. Neemt vand' eerster en̅voerster worsse / en̅ maectse se werm dat men nauwe een hant daer in houdē mach. Daer nae doet daer in moere die wat vocht is vā oudē biere / dye moere sal die voorseyde worsse doen siedē en̅doen verwādelen in azÿn. En̅yst dat hi noch niet sterc ghenoech en is / soe doet daer in wit willigen hout / daer salt noch afsueren.
To make vinegar from beer. Capit. LXXI.
Beer vinegar which is strong is made thus. Take of the first and foremost must / and make it warm so that one can barely keep a hand in it. After that put in moere [mother] which is some liquid of old beer / the mother should make the foresaid must go seethe [ferment] and turn into vinegar. And if it is not strong enough / add therein white willow wood / that will surely sour it.
Om alle azÿn te houden in zÿn suerheyt / en in sinē sueren smakē - Dat LXXX capittel.
Neemt eenen tap van groen willighen hout ghemaect stoppende dat gat vāden vate bovē in die ronde bomme reyckende bina den bodem / maer niet al tot beneden toe. Dit sal den azÿn noch suerder doen worden.
To keep all vinegar in its purity / and in its pure taste. That LXXX capittel.
Take a plug made of green willow wood and close the hole of the top of the barrel so that the round tree [plug] almost reaches the bottom / but not all the way to the bottom. This shall make the vinegar only more sour.
Omcrancken azijn goet te makē. Oft vanlandtwÿn goeden azÿn te maken - Dat LXXXI capit.
Backt een gherstē coecxken / en̅alsment alheet uiten oven haelt / salmēt terstōt al in cleyn stucxkēs breken / en̅also werm werpē int vat vāden wyn of quade azy̅/ en̅ hi wort seer goet.
To make unhealthy vingar good again. Or to make good vinegar from land wine. That LXXXI capit.
Bake a barley cake / and when it is taken hot out of the oven / break it immediately in small pieces / and thus throw into the barrel of wine or bad vinegar / and it becomes good again.
Noch een ander maniere.
Snÿt haselroedekēs so lanc als een lidt vā eenē vinger en̅worptse int vāden azy̅ oft wÿn / het wort seer goet.
Yet another way.
Cut hazel twigs as long as a digit of a finger and throw into the barrel of vinegar or wine / it becomes good again.
Om alle manieren vā azÿn te maken - capit. LXXXII.
Men maect ooc azÿn vā druyvē die zeer suer zy̅/ dye selve uit geperst / en̅dan door gedaē. Men sal een luttel oudē azÿn daer toe doen / en̅als hi wel gesonckē is salmen hē uiter moer doē / en̅men sal hē dicwils v'trecken.
To make all kinds of vinegar – capit. LXXXII.
One also makes vinegar of grapes which are very sour / which are pressed / and then added. One shall add a little old vinegar to it / and when it is lowered well shall one take the mother from this / and one shall regularly pull this off.
Om goedē azyn te makē in eenē daghe - Capit. LXXXIII.
Neemt eene pot wÿns / en̅doet daer in rogghen heefdeech seer suer / so groot als een eye of vuyste gebonden in eenen linen doec / en̅settet so bidē viere / het sal seér goeden azÿn wordē.
To make good vinegar in one day – Capit. LXXXIII.
Take one pot wine / and add very sour rye sourdough / as big as the eye of a fist tied in a linen cloth / and place it by the fire / and it will become very good vinegar.
Om azÿn te maken in drie daghen - capit. LXXXIV.
Neemt wat alluyns dat men heet alumen scissum / dit doet in wÿn / en̅het wort goedē azÿn.
To make vinegar in three days – capit. LXXXIV.
Take some alum that is called alumen scissum / put this in the wine / and it becomes good vinegar.
REFERENCES
T bouck
va wondre, 1513, anonymous; thesis by H.G.Th.
Frencken.
Drukkerij H. Timmermans, Roermond 1934
Zie
voor verantwoording: http://www.dbnl.org/tekst/fren007tbou01_01/colofon.htm
© Translations by Susan Verberg, 2016
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