This is a short Polish cookbook of soups and sauces (one of a series of ~60 cookbooks published in the late 1920s.) Please refer to WS:Translations for general guidelines; you do not need to be fluent in Polish to work on this project.
That being said, Google translate does leave quite a bit to be desired, so it would be helpful if you were at least conversant in the language. The OCR is of OK quality, but the text on the Polish indeks, though not proofread, is a wee bit better.
- Whenever the name of a Polish dish appears, translate it but also retain the original Polish name as a parenthetical. For example: zupa szczawiowa → sorrel soup (zupa szczawiowa)
- Some Polish dishes don't have English translations; leave these in Polish but italicize them.
- Any French you come across, leave as-is (in French) and italicize; these will usually be something à la XYZ or the name of a French dish.
- Specifics
- Barszcz → Borscht
- mączką mondaminową → corn starch → this is literally a brand name -- Mondamin is a German label which (back in the day) was apparently smuggled in via Gdansk.
- Annotations
- Some words appear to be spelled with a j in this work, where today we would spell them with an i. For example, buljon, waniljowej, etc. If you're unsure and Google is being unhelpful, try tweaking the spelling (j→i, ó→u, etc).
- See the Wikipedia article on cooking weights and measures: [1]
| Polish
|
English
|
| deka |
decagram (10 grams)
|
| dwucalowy |
two-inch
|
| filiżanka |
teacup (yes, a teacup. about 240-250 cm³, roughly equivalent to a Australian/Canadian/U.S.-legal cup; smaller than a UK cup; bigger than a standard US cup)
|
| kropla |
drop
|
| kieliszek |
a wine glass, or even smaller -- down to a shot glass; depends on context
|
| kwarta |
quart (4 cups; ~0.95 liters)
|
| łyżeczka |
teaspoon
|
| łyżka stołowa |
tablespoon
|
| metr |
quintal (100 kg)
|
| pęczek |
a bunch (eg. a bunch of vegetables or herbs)
|
| szczypta |
pinch
|
| szklanka |
glass (eg. a drinking glass; 0.20 - 0.25 liters)
|
| Polish
|
English
|
| agrest |
Gooseberry
|
| imbir |
Ginger
|
| lin |
Tench (or doctor fish)
|
| miętus |
Burbot (a freshwater fish)
|
| węgorz |
Freshwater eel
|
| żórawina | mis-spelling or alternative spelling of żurawina -- cranberry
|
| Polish
|
English
|
| rondelek |
Saucepan
|
| Polish
|
English
|
| utrzeć do białości |
To cream (as in eggs)
|
| zwarzyć się |
To curdle
|
- Prefix each recipe with an {{anchor}} named 'n' followed by the recipe number. Eg: {{anchor|n17}}.
- To add a link to a previous recipe, use the named anchor; for the previous example:
[[#n17|link text]]
- Each recipe is one or more paragraphs. The first paragraph leads with the recipe number, followed by the name of the recipe. The name of the recipe should be {{larger}} and italicized. Remember to include the original Polish name in parentheses.
- Use a {{dhr}} between each recipe. If the previous recipe ended at the bottom of the page, put the {{dhr}} at the top of the following page and surround with
<includeonly> tags. Eg.<includeonly>{{dhr}}</includeonly>
- On page 30, the anchovy sauce suggests mixing with kawałkiem buljonu. I'm pretty sure buljon is bulion which is stock/broth/bouillon -- how do you have a "piece of broth"? it's not a solid. is this some alternative meaning of kawał? This particular phrase appears in a number of other cookbooks of similar age. I doubt it's bouillon cube (kostka rosołowa). Mukkakukaku (talk) 04:18, 6 September 2018 (UTC)Reply
