¿Que Cocina?

Original: Si vols celiandre a s i com mostalla e dona s ab polls en ast , ab perdius a malalt, pren lo gra del celiandre preparat e ametlles perades, canyella, giiigebre, lava l, e sucre blanch, e pica ho tot fortment e destempra ho ab agror e ab dolcor, e val mes ab v i de magranes agradolca. [El Libre de Sent Sovi, XXIII, Ed. Luis Faraudo de Saint-Germain, c.1325, 1952] Translation: If you wish to make coriander as you make mustard - for a sick person serve it with roasted chicken or partridge – take the grain of the prepared coriander, peeled almonds, cinnamon, ginger, clove, and white sugar; and grind it all well, and mix it with verjuice and with sweetening.   It is better with the wine of bittersweet pomegranates. [El Llibre de Sent Sovi/The Book of Sent Sovi, XLV, c1325, Trans: Robin Vogelzang, 2008] Ingredients: Coriander Almond (Flour) Cinnamon Ginger Cloves White Sugar Verjuice (Red Wine Vinegar and Sugar) Wine of Bittersweet Pomegranates Redaction: Grind Coriand...

Original: Resoles Si vols fer resoles de pasia o d ous, ages grei': de porch que sia bell e net e mit en una bella paella bcn neta ; apres ages pasta levada de forment e aestenpra ho ab un ou per resola en un morter, e, com sera beii destenprat, ages formatge rellat en guisa que sia espes ; en  apres mit ne en nna psella entro a .iiij. loces e la un * ou en [ l i ] la paella e 1 foch que sie poch, e leva 1 en ades, ades, c gira les a cap d una peca e ti11 les hi un poch a poch al foch entro sien cuytes ; apres trau las d aqui e posa ias en bell tallador e mit hi molt siicre  desus e dejus, e dona las hom com pus calt pot a la derreria del manjar per fortnatge. [El Llibre de Sent Sovi, XLIII, c.1325] Bunyols Si vols fer bunyols, ages de la pasta demunt dita que sia levada e ous ab formatge rellat e sia tot mesclat e be espes e fe n redclins axi com un ou, e ages una casola e de! greis desus dit, gita 1s ho eii la cacola, e, com seran cuyts, posa 1s en un tallador ab sucye ...

Original: Pren espinachs e fes los bells e apres fes los perbullir en aygua e sal: e quant sien ben perbullits prem los entre dos talladors: e apres capolar losas molt be: e apres çoffregiras los ab oli de carn salada: e com seran ben çoffregits met los enla olla e vagen acoure e metras hi aximateix enla olla bon brou de carn salada e molto que sia bo e molt gras sols la flor que sia dela olla: e si peruentura volies metre en loch del brou let de cabres o de ouelles o sino de ametles pendras la carn salada e tallar las a troços axicom vn dau e metras la enla olla ensemps ab los espinachs: segons enlo temps en que seras si hi vols metre formatges frechs jau pots fer aximateix com les tallades damundites dela carn salada: empero si ni mets molts nols hi metes fins que los espinachs sien cuyts de tot met hi aço abans un poch de fer escudelles e si hi vols metre aximateix panses tendres que sien cuytes be ni pots metre ab los espinachs: e si noy vols metre queastes coses ni carn salada:...

Original: Si vols fer espinachs sense aygua, pren los espinachs e denega 1s be e puys lava 1s e fe n dos o .iij. trocos, e ages una olla e mit hi una locada d oli o segons que seran aquells a qui n auras a dar, e puys prem los be e rnit los en la olla e mit hi un poch de sal en guisa que no n i age massa entro que siaii fusos, e estrigolats los. [El Llibre de Sent Sovi, LXVIII, c.1325] Translation: If you want to make spinach without water, take the spinach [leaves] and clean them well, and then wash them and make two or three pieces of them.   Take a pot, and put in a large spoon of oil, or according to the number of those you will serve it to.   Then squeeze them well and put them in the pot, and put in a little salt, but in a way so it is not too much, until they have melted, and cut them up. [El Llibre de Sent Sovi/The Book of Sent Sovi, LXVIII, c1325, Trans: Robin Vogelzang, 2008] Ingredients: Spinach Oil (Olive) Salt Redaction: ...

Original: Si vols fcr salsa cainilina fe let de metles que no sien parades ab brou de galliiies bo ; apres pica los fetges de lles gallines e destremba 1s ab la dita leyt, e mit ho a bollir e mit hi sucre e vi de magranes, o vinagre verme11 o de agror. Empero tota hora ha obs agror vermella e canyclla a la maior partida, he gingehra e d altres bones obres o species, e pebre axi com clavells, nou d esarch, nou noscada e de dues maneres, e sucre hlanch. E fe u molt bullir, e, quailt sera ben cuyt, asabora h o d e sal e de salsa, e de agror e de dolcor. E, si t vols, pots lii metre un parell de gallines o de capons d ast o de olla que y tengues una stona ab ella, e mit hi molt gres de les galliiies en ast. [El Llibre de Sent Sovi, III, c.1325] Translation: If you want to make camel sauce, make almond milk out of unpeeled almonds with a good chicken broth.   After that, mince the chicken livers and blend them with the milk. Set it to boil, and put in sugar and pomegr...

Original: Canela tres partes; claves dos partes; gingebre una parte; pimienta una parte y un poco de culantro seco bien molido y un poco de azafian si quieres, sea todo bien molido y cernido. [de Nola, Ruperto, Libre del Coch, I, c1529] Translation: Three parts cinnamon, two parts cloves, one part ginger, one part pepper and a little dry coriander , well-ground, and a little saffron if you wish; let everything be well-ground and sifted. [de Nola, Ruperto, Libre del Coch, I, c1529, Trans: Brighid ni Chiarain, 2009 ] Ingredients: Cinnamon Cloves Ginger Pepper Culantro Coriander Saffron Redaction: Combine three parts cinnamon, two parts cloves, one part ginger, one part pepper, one part coriander, and a pinch of saffron.   Mix together well. Notes:   Culantro : This was mistranslated from the original.   Culantro is not the same as Cilantro or its ground form, Coriander.   They are distinctly different herbs wi...

Original: Espàrrecs si vols fer, com seran prrbullits o sosenguats iuit lii vin blanch e especies coiiiunes e un poch de bon sucre blanch; encara si n as molts espàrrecs que n vullcs fer [czxviij-a] menjar per donar en ~scudclles, perbullits axi com demuiit es dit e prem los espàrrecs e soseiiga los axi com a espiiiachs ; apres agcs let d ametlles e niit los a coure, e cogua tant tro sien ben espesos e cuyts, e pugs fe n esciidellc,s e ínit polvora de canyella, e es meiijar a s i be de carnal com de quaresma. [El Llibre de Sent Sovi, LI, c.1325] Translation: If you want to make Asparagus, when they are boiled and fried put in white wine and common spices, and a little good white sugar. Still, if you have a lot of asparagus, that you want to make as a dish to serve in bowls, boil them as is said above and press the asparagus and fry them just like spinach.   Then take almond milk, and cook them in it, and cook them enough so that they are thickened and we...