“Antipooches of heart of beast and of chicken” Huh?

CLICK ABOVE TO PLAY MUSIC


Music – “Fun Words from Foreign Languages” from Little Turtles by Davy Andrews. Released: 2012

In my never-ending quest for cookbooks, I occasionally come across one in a “foreign” language. Now, “foreign” is a relative term and depends on where you live. For example, astounding and outrageous as it may seem, many Americans think of Canadians as “foreigners” ! Although both countries speak English predominantly (don’t tell that to the Quebeckers), perhaps it is because Canadians speak the “Queen’s English”, and it just sounds “foreign” to Americans.

I have cookbooks in French, Spanish, Italian, German and Dutch, even one in the Kazakh national language (try translating that one!).

Photo Credit:  www.wired.com

Photo Credit: http://www.wired.com

I decided to experiment with several of the free on-line translation sites, in order to determine, which, if any, was closest to the recipe. I used the following sites:

http://www.online-translator.com/ (Promt)
http://www.bing.com/translator (Bing)
http://freetranslation.imtranslator.net/ (IM)
http://www.reverso.net (Reverso)
http://www.freetranslation.com (SDL)

I chose a few titles or steps from several recipes, to compare the results and here is what I found:

Spanish to English:

“Anticuchos de corazon de res y de pollo”

1. Antipusses of heart of animal and of chicken (Promt)
2. Heart of beef and chicken kabobs (Bing)
3. Antipusses of heart of animal and of chicken (IM)
4. Antipooches of heart of beast and of chicken (Reverso)
5. Anticuchos of heart and chicken (SDL)

Photo Credit:  http://izismile.com

Photo Credit: http://izismile.com


“Calentar en el horno los panes. Abrirlos a lo largo con un cuchillo serrucho sin separar las dos mitades”.

1. To warm in the stove the breads. To open along with a knife handsaw without separating two halves (Promt)
2. Heat in the oven breads. Open them lengthwise with a knife saw without separating the two halves (Bing)
3. To warm in the oven the breads. To open along with a knife handsaw without separating two halves (IM)
4. To warm in the oven the breads. To open them lengthways with a knife I saw without separating both halves (Reverso)
5. Heat in the oven breads. Open along with a knife saw without separating the two halves (SDL)


“Limpiar y cortar las papas en rodajas de ½ cm. Freir en aceite caliente hasta que esten crocantes por fuera y suaves por dentro”

1. To clean and to cut the potatoes in tracks of ½ cm. To fry in warm oil until they are crispy on the outside and soft inside (Promt)
2. To clean and to cut the potatoes in ½ tracks cm. To fry in warm oil until they are crispy on the outside and soft inside (Bing)
3. To clean and to cut you them swallow in tracks of ½ cm. To fry in warm oil until they are crispy on the outside and soft inside (IM)
4. To clean to cut you them eat in tracks of ½ cm. Freir in warm oil until esten crocantes externally and soft within (Reverso)
5. Clean and cut the potatoes in slices of 1 % 2F2 cm. Fry in hot oil until they are crispy on the outside and soft on the inside (SDL)

Photo Credit:  www.searchlaboratory. com

Photo Credit: http://www.searchlaboratory.
com


Well, wasn’t that fun? Now, I tried a Dutch recipe:

“Klop de kruiden-edik met het water en de olijfolie tot de saus gebonden is. Roer het kruidenmengsel erdoor en voeg naar smaak druppeltjes Tabasco toe. Schik de bloemen op de borden en sprenkel de winaigrette rondom”

1. (Promt can’t handle Dutch – it has a limited number of languages available)
2. Beat the herbs-grounds with the water and the olive oil until the sauce thickens. Stir the seasoning and add drops of Tabasco sauce to taste. Arrange the flowers on the plates and drizzle the vinaigrette around (Bing)
3. Beat the herbal vinegar with water and olive oil is tied to the sauce. Stir in the flour mixture and add seasoning to taste drops of Tabasco. Arrange the flowers on the plates and drizzle the vinaigrette around (IM)
4. Beat the herbs-edik with the water and the olive oil to the sauce is tied. Stir in the seasoning and add droplets of Tabasco to taste. Arrange the flowers on the plates and drizzle the vinaigrette around (Reverso)
5. Beat the herbs-edik with the water and the olive oil to the sauce is tied. Stir in the seasoning and add droplets of Tabasco to taste. Arrange the flowers on the plates and drizzle the winaigrette around (SDL)


Even more fun is French to English:

“Lait chaud et jaunes d’oeufs mélanges. Ajouter petit verre de cognac ou rhum. Sucre et muscade a volonté”

1. Hot milk and yellow of eggs miscellany. Add small glass of cognac or rum. Sugar and nutmeg has volonte (Promt)
2. Warm milk and egg yolks mixes. Add small glass of cognac or rum. Sugar and nutmeg a willingness (Bing)
3. Hot milk and egg yolk mixture. Add small glass of brandy or rum. Sugar and nutmeg at will (IM)
4. Hot Milk and egg yolks mixtures. Add small glass (quick drink) of cognac or rum. Sucre (Sugar) and nutmeg has will (Reverso)
5. Hot milk and egg yolks of mixtures. Add small glass of brandy or rum. Sugar and nutmeg has Desire (SDL)


Finally, German to English:

Weissbrot Pudding. Milch und Wasser laesst man kurz aufkochen. Man gibt Zucker, Mandelaroma und Butter hinzu. Die Brotwuerfel kommen in eine gefettete Kastenform, darueber gibt man die Milch, Ei und Rosinen und verruehrt es gut. Der Pudding wird bei 350 F, 70 Minuten gebacken. Der Pudding wird mit Vanille Pudding Sosse serviert”

1. White bread pudding. Milk and water allows to one briefly boil. One adds sugar, almond aroma and butter. The bread cubes come to a greased loaf tin, about that one gives the milk, egg and raisins and mixes it well. The pudding becomes baked with 350 fas, 70 minutes. The pure ring is served with vanilla custard sauce (Promt)
2. White bread pudding. You can boil up milk and water. Is there added sugar and butter, and almond flavor. Get the bread cubes in a greased Loaf pan, about to give the milk, egg and raisins and mixed it well. The pudding is at 350 F, baked 70 minutes. The Pudding is served with vanilla custard sauce (Bing)
3. White bread pudding. You can boil up milk and water. Is there added sugar and butter, and almond flavor. Get the bread cubes in a greased Loaf pan, about to give the milk, egg and raisins and mixed it well. The pudding is at 350 F, baked 70 minutes. The pudding is served with vanilla custard sauce (IM)
4. White bread pudding. Milk and water allows to one shortly boil. One gives sugar, almond aroma and butter, in addition. The bread cubes come to a greased loaf tin, about that point one gives the milk, egg and raisins and mixes it well. The pudding becomes baked with 350 F, 70 minutes. The pure ring is served with vanilla pudding sauce. (Reverso)
5. White bread pudding. Milk and water cannot be it briefly to the boil. There is sugar% 2c marrons glaces (and butter). The Brotwuerfel come in a greased loaf tin% 2c about the milk% 2c egg and raisins and verruehrt it good. The pudding will at 350 F% 2c 70 minutes baked. The pudding is served with vanilla pudding sauce (SDL)

Conclusions:

I still don’t know what “antipusses” (dog lover?) or “antipooches” (cat lover?) are. I do know how to “tie a sauce” and I can cut bread in half with a knife I saw. “Tabasco” is “Tabasco” in any language. Rum is rum, but it seems that cognac can also be brandy. According to at least one French to English translation (see #4), it’s perfectly permissible for the cook to have a “quick drink of cognac or rum”, while preparing the dish (I like that recipe). Bread cubes will come to a loaf pan with a little assistance from the cook, milk and water might or might not boil up together, and sugar and nutmeg may have desires, but in the end, white bread pudding is always served with vanilla pudding sauce.

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About vintagecookbookery

Cookbook lover and collector with a burgeoning collection of cookbooks. Reading and researching food trends, history of cooking techniques and technological advances in cooking, what we eat and why and cookbooks as reflectors of cultures is a fascination for me. As of November 7th, 2013, I hold the current Guinness World Record title for the largest collection of cookbooks: 2,970 at the official count on July 14th, 2013 (applaud now, thank you very much!) The current (unofficial) number is now 5,851. What next? More cookbooks, naturally (small ones !)
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