Salsen von Senf: Difference between revisions
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mit braunem Senfmehl / und süssen gesottenem Wein / so wirt es gut und wohl geschmack. |
mit braunem Senfmehl / und süssen gesottenem Wein / so wirt es gut und wohl geschmack. |
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10. Seethe pears in sweet grape juice/ take them out on a clean board/ and let cool/ |
10. Seethe [[pears]] in sweet [[grape]] [[juice]]/ take them out on a clean board/ and let cool/ |
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let the juice boil/ until it is thick/ let it also get cold/ press through with |
let the juice [[boil]]/ until it is thick/ let it also get cold/ press through with |
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brown mustard/ and through the boiled pears in it/ like this it is good and well |
brown [[mustard]]/ and through the boiled pears in it/ like this it is good and well |
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tasting/ if you wish instead of a good mustard/ you can crush anise and coriander |
tasting/ if you wish instead of a good mustard/ you can crush [[anise]] and [[coriander]] |
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together/ strain through with brown mustard powder/ and sweet boiled wine/ like this |
together/ strain through with brown mustard powder/ and sweet boiled [[wine]]/ like this |
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it is good and well tasting. |
it is good and well tasting. |
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Max Rumpolt, Ein new Kuchbuch, 1581 |
Max Rumpolt, Ein new Kuchbuch, 1581<br> |
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Translation by Ranvaig (Sharon Palmer) |
Translation by Ranvaig (Sharon Palmer) |
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===Ingredients=== |
===Ingredients=== |
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10 pears, peeled and cut into chunks |
10 pears, peeled and cut into chunks<br> |
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750ml sweet red grape juice |
750ml sweet red grape juice<br> |
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3Tbsp Dijon mustard (or more or less to taste) |
3Tbsp Dijon mustard (or more or less to taste)<br> |
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===Method=== |
===Method=== |
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==See Also== |
==See Also== |
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[[Peerless Kitchen]] |
[[Peerless Kitchen]] |
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[[Category:Recipes]] |
[[Category:Recipes]] [[category:From the Peerless Kitchen]] |
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Latest revision as of 14:54, 12 July 2007
Original Source
10. Seudt Birne in süssem Most / thu sie auß auf ein saubers Bret / und laß kalt werden / laß den Most weiter sideden / biß er dick wirt / laß jn darnach kalt werden / streichs mit braunem Senf durch / thu alsdenn die gesottenen Birne darein / so wirt es gut und wohl geschmack. Wiltu aber ein guten Senf haben / so stoß Aniß und Coriander durcheinander / streichs durch mit braunem Senfmehl / und süssen gesottenem Wein / so wirt es gut und wohl geschmack.
10. Seethe pears in sweet grape juice/ take them out on a clean board/ and let cool/ let the juice boil/ until it is thick/ let it also get cold/ press through with brown mustard/ and through the boiled pears in it/ like this it is good and well tasting/ if you wish instead of a good mustard/ you can crush anise and coriander together/ strain through with brown mustard powder/ and sweet boiled wine/ like this it is good and well tasting.
Max Rumpolt, Ein new Kuchbuch, 1581
Translation by Ranvaig (Sharon Palmer)
Redaction
Ingredients
10 pears, peeled and cut into chunks
750ml sweet red grape juice
3Tbsp Dijon mustard (or more or less to taste)
Method
Poach the pears in the grape juice until soft and then remove them from the pot. Boil the remaining grape juice 'til it is reduced by about 1/3. Press the pears through a seive and mix with the boiled grape juice. Add mustard and stir in. Serve cold with roast meat.
