Impatient Floret

Original: English translation of one of the oldest German cookbooks (1553). http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html THANK YOU David Friedman for supplying your various period webpages! 24 How one should make Zervelat [1] First take four pounds of pork from the tender area of the leg and two pounds of bacon. Let this be finely chopped and add to it three ounces of salt, one pound of grated cheese, one and one half ounces of pepper and one and one half ounces of ginger. When it is chopped then knead the following into it, one and one half ounces cinnamon, one fourth ounce of cloves, one fourth ounce of nutmeg and one ounce of sugar. The sausage skins must be cleaned and subsequently colored yellow, for which one needs not quite one fourth ounce of saffron. Tie it up on both ends and pour in approximately one quart of fresh water. The entire amount of salt, ginger and pepper should not be added, taste it first and season it accordingly. It should be

14 oz can sweetened condensed milk 2 tsp vanilla 2 tsp almond extract (with alcohol) 1 tsp chocolate syrup 1 cup milk Mix well.