Gút Schweinebraten

Good Roast Pork

Source: Das Kochbuck der Sabina Welserin, a 16th century collection of German recipes

 
Original Recipe:

Ain gút brates zú machen

Nim kelberis oder ain lembratten von ainem ochſen, legs jn ain wein jber nacht, darnach ſtecks jn an ain ſpis, thú jn dan jn ain haffen, thú daran ain gúte fleſchbrie, zwiffel, wein, gewirtz, pfeffer, jmber, negellen vnnd laſβ woll daran ſieden, verſaltz es nit.

Translation: (Translated by Valoise Armstrong)

To make a good roast

Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit. Put it then in a pot. Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein. Do not over salt it.

My Interpretation:

2 pounds pork loin roast
1 tsp. Ground black pepper
1 cup white wine
1 tsp. Powdered ginger
1 cup vegetable broth
1 tsp. Ground cloves
1 medium onion
2 tsp. Salt

Place pork in roaster, whisk remaining ingredients together then cover roast. Let cook for 2 hours at 300°F or until pork reaches 165°F at thickest point.

Notes:

This recipe was done for a feast and to make it more cost effective pork was used instead of veal.

References:

Welserin Sabina Das Kochbuch der Sabina Welserin [Book]/ ed. Stopp Hugo.- Heidelberg: Carl Winter Universitätsverlag, 1553.- 1980: p. 173.- A Transliteration and translation of the 16th century German cooking
manuscript..- ISBN 3-533-02905-0.

"Das Kochbuch Der Sabina Welserin." Recreational Medievalism. Trans. Valoise Armstrong. David D. Friedman, 29 Oct. 1998. Web. 27 Sept. 2012. <http://daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html>.

Welserin, Sabina. "Das Kochbuch Der Sabina Welserin (c. 1553)." Monumenta Culinaria Et Diaetetica Historica. Thomas Gloning, 26 Aug. 2006. Web. 27 Sept. 2012. <http://www.uni-giessen.de/gloning/tx/sawe.htm>