Brat Ruben

Fried Root Vegetables

Source: Ein New Kochbuch by Marx Rumpolt, a 16th century collection of German recipes

Brat Ruben

Original Recipe:

Brat Ruben/ vnnd schel sie/ zerschneid sie/ vnnd geb sie in eine Schu:essel/ vnnd gibs warm auff ein Tisch/ bestra:ew sie mit Zucker/ seind sie auch gut.

Translation: (Translated by M. Grasse)

Fry roots/ and peel them/ cut them up/ and give them into a bowl/ and give it warm to the table/ sprinkle it with sugar/ they are good too.

My Interpretation:

½ pound carrots
½ pound parsnips
2 Tbsp. olive oil 1 tsp. sugar

Peel and slice carrots and parsnips. Saute carrots and parsnips in olive oil over medium heat until tender. Place in serving bowl and sprinkle with sugar.

Notes:

Since the recipe did not specify the types of root vegetables, I choose carrots and parsnips for this recipe as they lend themselves quite well to this cooking technique.

References:

Rumpolt, Marx. "Ein new Kochbuch", Transliteration by Thomas Gloning, http://www.uni-giessen.de/gloning/kobu.htm

Rumpolt Marx Ein New Kochbuch [Online] // Ein New Kochbuch / ed. Grasse M.. - 2002. - February 5, 2009. - http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm. - This is a translation of the book first published in 1581 by Marx Rumpolt. It has nearly 1000 recipes.

"Manuscriptorium." Manuscriptorium. N.p., n.d. Web. 28 Sept. 2012. <http://www.manuscriptorium.com/index.php>.The Manuscriptorium's mission is to Build a Virtual Research Environment for the Sphere of Historical Resources. A facsimile of Ein New Kochbuch is available in the Digital Library (Document # 95.107)