Translations:Das Kochbuch der Maria Christina Eckart von 1776/10/en: Unterschied zwischen den Versionen

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''"Use soft-boiled pears of the earth<ref>This recipe uses the word "Erdbürn" (literally "pears of the earth"), which is an old German word for potato. As Maria Christina Eckart otherwise uses only the word "Erdäpfel" (literally "apples of the earth", also an old German word for potato), it is also possible that she means the Jerusalem artichoke or even the American groundnut, a legume with a tuber that resembles the potato or the Jerusalem artichoke.</ref>, peel them, stir them into a mash, add flour and three eggs, then stir well. Add plenty of salt to the batter; it should be thin enough that it drains off a spoon. Take a dessertspoon of batter, put it in hot lard, fry it in a longish shape until it is yellow and crisp. Then eat them like this, they taste like fried gobies<ref>This recipe uses the German word "Grundeln" and the context definitely makes one think that these are a type of cruller. However, there is only evidence that this word designates gobies, a widespread fish family. In fact, the recipe refers to fried fish.</ref>."''
''"Use soft-boiled pears of the earth<ref>This recipe uses the word "Erdbürn" (literally "pears of the earth"), which is an old German word for potato. As Maria Christina Eckart otherwise only uses the word "Erdäpfel" (literally "apples of the earth", also an old German word for potato), it is also possible that she means the Jerusalem artichoke or even the American groundnut, a legume with a tuber that resembles the potato or the Jerusalem artichoke.</ref>, peel them, stir them into a mash, add flour and three eggs, then stir well. Add plenty of salt to the batter; it should be thin enough that it drains off a spoon. Take a dessertspoon of batter, put it in hot lard, fry it in a longish shape until it is yellow and crisp. Then eat them like this, they taste like fried gobies<ref>This recipe uses the German word "Grundeln", and the context definitely conjures up the idea of a type of cruller. However, evidence only suggests that this word designates gobies, a widespread fish family. In fact, the recipe refers to fried fish.</ref>."''

Version vom 12. Juli 2021, 11:51 Uhr

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Nachricht im Original (Das Kochbuch der Maria Christina Eckart von 1776)
''„Nimm weich gesottene Erdbürn<ref>Bei der „Erdbürn“ handelt sich es um ein altes Wort für Kartoffel. Da Maria Christina Eckart in ihrem Kochbuch ansonsten nur den Begriff Erdäpfel benutzt, ist es auch möglich dass es sich um Topinambur oder tatsächlich um die Erdbirne handelt, eine Hülsenfrucht deren Knolle der Kartoffel bzw. der Topinambur sehr ähnelt.</ref>, schäls, zerrührs wie einen Brei, nimm ein Mehl, schlag 3 Eyer daran und rühre recht ab. Salze sie wohl und muss sein wie ein Brey, dass so vom Löffel ablauft, nimm einen Esslöffel voll, lege es in heisses Schmalz, länglicht backs bis gelb und rösch sind, dann iss mans so schmecken sie wie die gebackenen Grundeln.<ref>Der Kontext lässt bei gebackenen Grundeln unweigerlich an eine Form von Schmalzgebäck denken. Der Name lässt sich allerdings nur für eine weitverbreitete Fischfamilie belegen. Tatsächlich handelt es sich bei den gebackenen Grundeln daher um ein Backfischgericht.</ref>“''

"Use soft-boiled pears of the earth[1], peel them, stir them into a mash, add flour and three eggs, then stir well. Add plenty of salt to the batter; it should be thin enough that it drains off a spoon. Take a dessertspoon of batter, put it in hot lard, fry it in a longish shape until it is yellow and crisp. Then eat them like this, they taste like fried gobies[2]."

  1. ↑ This recipe uses the word "Erdbürn" (literally "pears of the earth"), which is an old German word for potato. As Maria Christina Eckart otherwise only uses the word "Erdäpfel" (literally "apples of the earth", also an old German word for potato), it is also possible that she means the Jerusalem artichoke or even the American groundnut, a legume with a tuber that resembles the potato or the Jerusalem artichoke.
  2. ↑ This recipe uses the German word "Grundeln", and the context definitely conjures up the idea of a type of cruller. However, evidence only suggests that this word designates gobies, a widespread fish family. In fact, the recipe refers to fried fish.
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