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Keukenboek
(UB Gent Hs. 1035, 15th century)
Submitted by Grietje Crynes
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The edition, used for this digital version:
C.A. Serrure (ed.), Keukenboek uitgegeven
naar een Handschrift der vijftiende eeuw.
Gent 1872. -- Serrure did not say much about
the text and the principles of his edition: "Het
handschrift, dat wij hier uitgeven, bestaat
uit 25 bladzijden in-4o, geschrift der XVe
eeuw. Het maakte blijkbaar deel van een aanzienlijker
boekdeel, dewijl de bladen de cijfers 51,
52 enz. dragen" (p. II). That's all.
The rest of his introduction is about the
first printed cookbooks in Dutch.
The Manuscript. According to Braekman (Een
nieuw zuidnederlands kookboek, 1986, p. 10),
Serrure based his edition on: UB Gent Hs. 1035.
Digital version: Thomas Gloning, University
of Marburg, 24/7/2000. -- Please, report any
bugs or errors, that might have escaped me!
A note on the numbers: as there are two different
sections in Serrure's edition, both with Roman
numerals, I have added "1-" (e.g.
1-XXIII.) and "2-" (e.g. 2-XXIII.)
respectively, for ease of reference both in
the recipes and in the two lists of recipes.
-- Bold typeface and square brackets are used
for the page numbers of the Serrure edition
(e.g. [9])
Copyright: You may use this digital version
for scholarly or non-profit purposes only.
Don't remove this header from the file.
Translation by Karen S. Boomgaarden, 2002
Here are three recipes from the first portion
of the manuscript. I am indebted to friends
on the SCA-LowCountries e-group for their help
with some of the less common words.
1-VIII. Eyeren ghepochiert metten commijne.—Neemt
soffraen ende broot ende wryvet te gader, ende
tempert met melke ende doet liden duer eene
stemize, dan doet wallen ende zoutet, ende
doeter die eyeren ghepochiert in.
1-8. Eggs poached with cumin.—Take saffron
and bread and rub together, and temper with
milk and from the other parts strain through
a cloth, then put it to boil and salt it, and
therein the eggs poach.
1-XI. Geleye up swijnen beene.—Ziedse
wel in watere ende dan vercoelse, ende dan
neemt die zenuwen vanden beene ende van den
voeten, ende wrijfse wel in eenen murzele,
ende dan temperet met wijne, ende van den bruwette
van den beenen ende doet liden, ende dan doet
lange zeiden, ende hebt soffraen ende ghingebare,
caneele ende nagelkins, al ghemalen, tempert
metten bruwette ende doet up de beenen in houten
platteelen ende latet vercoelen.
1-9. Jelley on swine bones.—Seethe well
in water and then cool, and then take the marrow
from the bones and from the feet, and rub well
in a mortar, and then temper with wine, and
from the broth from the bones and from the
other parts, and then seethe it long, and have
saffron and ginger, cinnamon and cloves, all
ground, tempered with broth and put it on the
bones on wooden platters and let cool.
1-XXII. Losengen inde vastenen or daer buten.—Nemt
bloemme, huenich, melc; tempert en dewrivet
dynne, ghelijc een blat teender taerten, ende
dan snijdet naer juwen wille, ziedet inde vastenen
in olyen ende buten vastenen in smoute, vercoelse
ende dan hebt wijn ende huenich, ende siedse
in een panne met sukere ende met een lettel
wijns, dan heetse waerm.
1-22. Lozenges in Lent or outside of it.—Take
flour, honey, milk; tempered and driven thin,
similar to a sheet for tender tarts, and then
slice according to what (shapes) you wish,
seethe in Lent in oil and outside of Lent in
grease, cool and then have wine and honey,
and seethe in a pan with sugar and a little
wine, and heat it warm.
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