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Re: Teonaht Recipe Page (WAS: A Request for Ray)

From:Irina Rempt <ira@...>
Date:Friday, March 12, 1999, 9:19
On Wed, 10 Mar 1999, Clinton Moreland-Stringham wrote:

> Sure! I'll just keep collecting them slowly, until I have > enough...
Here's the text version: the same in HTML is on my web page It's only the same thing with <pre> </pre> around it; I don't use frames on principle. Irina (mailing list address) (myself) (English) (Nederlands) --------------------------------------------------------------------- Biryinin tacholsenan da folay To make nut balls. fere. Biryinan nestyenan sa hyrnena Take almonds or other nuts and custay ali so myray az dayen grind them with water or wine sa sumen datay dayan hostea cul until the liquid looks white brythea lea chalet. Byren li like milk. Put it in a denay. Cyne samina nadayenan pot. Then put in dried fruit, crinena li denay so rustei so cut up small, and enough bread ostenin crosei ersinin irashean. crumbs and sponge cake crumbs. Lhasea dilynay dustie sa chelie To make it taste good, add sugar so carisinen. Ayali meray datay or honey and spices. Simmer until bruvie gori. Rhisay tacholsenan it's nice and stiff. Let cool and so folay. make little balls. Use ground almond paste (like peanut butter only made from almonds, from a health food shop) diluted with about double the volume of white wine. Bring it to the boil in a thick saucepan; the original recipe doesn't mention this, probably because whoever wrote it down assumes that simmering implies having boiled first. As soon as it boils, thicken it with fresh breadcrumbs and/or cake crumbs; if you started with half a jar of almond paste you'll need a good double handful. Keep stirring or it will stick to the saucepan. Flavour with demerara sugar, ground ginger and cinnamon. It's a traditional Valdyan sweet. The text taken apart biryinin ta.cholsenan da folay fere nut-gen-p DIM.ball-acc-p in-order- make-2s-PRS -to da V fere: "in order to V", "so that V" biryinan nestyenan sa hyrnena custay ali so myray nut-acc-p eye-acc-p or other-acc-p take-2s-PRS P3pN-O and grind-2s-PRS (eye-nut = 'almond') "them" az dayen sa sumen datay dayan hostea together.with water-dat-s or wine-dat-s until liquid-acc-s white-acc-s cul brythea lea chalet like milk-acc-s LEA look-3s-IRR Impersonal construction: lea is an "empty pronoun", only there because the verb needs a subject. The logical subject dayan is in the object form. byren li denay pot-ill-s P3sN-O put-2s-PRS "it" cyne samina nadayenan crinena li denay then fruit-acc-c dry-acc-p divided-acc-p P3sN-O put-2s-PRS "it" so rustei so ostenin crosei ersinin irashean and bread-gen-s and egg-gen-p cake-gen-s crumb-gen-c enough-acc-s irashen is a numeral really; it means "a count of ten" < "a double handful" (with dual prefix i-) lhasea dilynay dustie sa chelie taste.nice-acc-s cause-2s-PRS sugar-ins-s or honey-ins-s so carisinen and spice-ins-c ayali meray datay bruvie gori everything simmer-2s-PRS until look.nice-ins-s stiff-nom-p rhisay tacholsenan so folay cool-2s-s DIM.ball-acc-p and make-2s-PRS Abbreviations: 2 second person 3 third person acc accusative case c collective plural number dat dative case DIM diminutive prefix gen genitive case ill illative case ins instrumental case IRR irrealis aspect LEA pronoun "lea" in context where it can't be translated N neuter nom nominative case O object form of pronoun (oblique case) P pronoun p plural number PRS present tense s singular number