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pork


This is an excerpt from Das Kochbuch des Meisters Eberhard
(Germany, 15th century - V. Bach, trans.)
The original source can be found at Mark S. Harris' Florilegium

Pork, be it from wild boars or domestic pigs, is well digested and it nourishes well, but it makes phlegm and is a coarse food. The best parts of a pig are the feet, the mouth, the ears and the tail.

Sweins fleisch, es sej wild oder zam, das dewet man schierr vnd speist serr wol, aber es macht schleym vnd ist ein grobe speyß. Vnd das pest an dem swein das sein die fuß, das maul, die oren vnd der zagell.

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