These are quick and dirty redactions, with measuremenst taken as acurately as we could. These are by no means the final drafts of these well for the most part :)
XXI Compost good and perfect
If you want to make compost, take sumac or dried grapes and aniseed, corriander and tear into this a little ginger. Add vinegar and mix everything together well making sure to add enough saffron. Then take turnips or pears and herbs and break them up gently and let them boil for a little while, then put the relish (vinegar and spices etc) over (the cooked pears ot turnips).
1 kg of pears (peeled, seeded and cut in chunks)
4 tsp corriander (crushed not ground)
2 tsp aniseed (crushed not ground)
1 Handful of sultanens (white raidins, easier to get here)
White wine vinegar (enough, I used about a cup in total could have used less)
Crush the anise and corriander and place in a bowl with the raisins and vinegar
After peeling and seeding, chop the pears in medium chunks (about inch pieces)
Place in a small pot with a bit of water ( I could have used less, it doesn't take much as they will produce their own juices as they cook)
As soon as the water starts to boil shut off the heat and just set aside (turnips would need to be boiled until the softer side of med)
Add the raisin, vinegar spice mix to the pears, let cool.
This was served cooled but not refridgerated, could be served likely at any temperature and could be made in advance as well.
XLVII Stuffed eggs
If you want to make stuffed eggs. Take eggs and put them to boil and make sure they are hard cooked. When they are cooked pull them out (of the hot water) and put them in cold water. Peel and slice (the eggs) in half and remove the yolk (reserve). Take the fattest sweetest cheese that you have. Take the best herbs that you have, peel them (from the stalk) wash and grind them together in a mortar.When they (the herbs) are well ground take the egg yolks, the cheese and the spices and pit them in the mortar with the good herbs. Grind all these things together to make a fine paste and temper (mix) with raw eggs until it is good (has the right consistency). Meanwhile put a frying pan over the fire. Take the egg halves and stuff with the paste (of egg yolks and cheese) and put them to cook (in the frying pan). When they are cooked remove from the pand and powder them with sugar before serving them hot to the table. And if you want to serve them savory take them (without sugaring them), etc.
12 tsp (slightly rounded) Schicht käse
1 raw egg
tbsp of herbs
sprinkling of ginger, cinnamon, nutmeg, pepper, salt
Hard boil your eggs, when they are done immediately place them in cold water, change the water when it gets warm.
Peel the eggs and cut them in half
Pace the yolks in a bowl
Add the cheese, herbs and spices mix well
Add the raw egg
Fill the holes with the paste
Fry in a frying pan in grease
Notes: The 1 raw egg was likely too much liquid for the ammount of yolk and cheese I had. Proper proportion need to still be found. Watch your cooking time! we eneded up over cooking ours. Salt would bennefit the filling. We fried ours in chicken grease as we had just finished frying chicken for another recipe and the grease was hot. There was about 1/2" of grease in the pan so the eggs needed to be flipped this worked out better than I had expected but wonder if maybe they are "deep fried" / submerged in oil to cook.
LXIX White ginger sauce for capons
If you want to make a white ginger sauce. Take white ginger and crush the well peeled (root). and add sufficient well peeled (stalks removed) spinach and sage. Grind these things well together and add suffucient sugar and temper thus sauce with verjuice and with white wine vinegar. This sauce one serves raw (cold) with roasted capons and hens.
450 gm Spinach
4 Tbsp sugar
100 gm ginger
grape juice 11/2 cups
1/2 cup white wine vinegar
After peeling the ginger I use the large zester side of a grater to "grate it" afterwards I placed it in a mortar to grind it even further
Add to the mortar the spinach and keep grinding
In the mean time I boiled down the 1 1/2 c of juice down to 1/2 c juice
While grinding I added the sugar
Then started adding the vinegar and the boiled down juice
note: the reason for the juice was lack of verjuice, normally I use a mix of grape and vinegar. The juice I purchased was "weak" tasting so I reduced it down to enhance flavor.
The (...) are the personal notes of the translator. My notes are added with the redaction or labeld after as notes.
PS: I am trying the "auto publish" feature and will see what happens. wish me luck.