[美食] 圣诞：做道中世纪菜肴 收藏本帖到:QQ书签|百度搜藏|Google书签|新浪ViVi|雅虎收藏|和讯网摘|POCO网摘|CSDN网摘|鲜果收藏 圣诞, 菜肴

Tart in Ymber Day, Compast and Frumenty are just some of the medieval dishes being boiled up at a Manchester library.
Tart in Ymber Day、Compast 还有Frumenty其实就是中世纪的一些菜肴，现在它们被曼彻斯特的一家图书馆翻腾了出来。


Tart in Ymber Day is a type of egg custard tart sweetened with raisins, compast is cooked root
vegetables boiled in a sweetened vinaigrette and frumenty is bulghar wheat and chicken stock
coloured and flavoured with saffron and served as a porridge type dish.
"Tart in Ymber Day"就是一种加了葡萄干的蛋挞；"compast" 则是用甜醋煮熟的根茎蔬菜，而"frumenty" 所指的就是用加了藏红花的鸡汤熬制出来的麦片粥。

The creations are courtesy of a 14th century cookbook, one of the oldest recipe compilations, stored in the library at University of Manchester.
这本14世纪的菜谱收藏在曼彻斯特的一家图书馆，它是迄今为止最古老的菜谱之一。

Alison Aucott, general catering manager, said it had been a "challenge" deciphering the book, Forme of Cury.
该校餐饮部负责人艾莉森·奥古特说，解密这本名为"Forme of Cury"的中世纪菜谱是一种挑战。

It hails back to Richard II's reign and is written in Middle English.
这本菜谱用中世纪英语写成，它的完成时代可以追溯到爱德华二世统治时期。

The dishes, which are being cooked in the catering department at the university's John Ryland's
library, will be made available to the public in the new year. The complete collection of manuscripts is also available online.
曼彻斯特大学约翰·里兰兹图书馆与该校餐饮部共同炮制出来的这些菜肴将在今年元旦与广大公众见面。所有的菜谱都将在互联网上向大家公布。

Many of them use ingredients unavailable in today's society. But out of the 150 recipes, 20 were picked and translated.
这些菜谱中的许多配料如今已经很少使用了。所以烹饪人员不得不从菜谱中的150道菜中挑出了20道菜，并对它们进行菜谱翻译。

Ms Aucott said: "It was a real challenge to the team they were very hard to translate.
奥古特说：“将这些菜谱翻译成现代英语是件非常困难的事情。”

"We worked really hard experimenting with the recipes, they were very difficult [and] don't describe how to create the dish like we do today. There are no measurements, no precise instructions, just boil or mix. "
“这些菜谱的试制过程相当艰难，因为与现代菜谱不同，古菜谱没有把烹制过程讲清楚。没有配料的分量，没有说明具体的做法，也没有说清是要煮还是凉拌。”

"We also had quite a challenge to make these dishes palatable to the 21st century taste."
“我们面临的另一个相当大的挑战就是，如何让这些中古世纪的菜肴符合21世纪人们的口味。”