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49. Ein Gut Salse (a Good Sauce)


This is an excerpt from Ein Buch von guter spise
(Germany, ca. 1345 - Alia Atlas, trans.)
The original source can be found at MedievalCookery.com

49. Ein gut salse (A good sauce). Nim win und honigsaum. setze daz uf daz fiur und laz ez sieden. und tu dar zu gestozzen ingeber me denne pfeffers. stoz knobelauch. doch niht al zu vil und mach ez stark. und rüerez mit eyer schinen. laz ez sieden biz daz ez brünnien beginne. diz sal man ezzen in kaldem wetere und heizzet swallenberges salse.

Take wine and honey. Set that on the fire and let it boil. And add thereto pounded ginger more than pepper. Pound garlic, but not all too much, and make it strong and give it impetus with eggwhites. Let it boil until it begins to become brown. One should eat this in cold weather and is called Swallenberg sauce.

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