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From: Alice
To: phaedrus
Subject: Italian book of printing types
Date: Sunday, March 10, 2002 11:19 AM
Hi Phaedrus!
My fiancee is a printer and collects antique printing machines and type.
He has a leatherbound book in perfect condition which was printed in
1882. The Fronts piece page says:
Preces
Sancti
NERSETIS CLAJENSIS
Armeniorum Patriarchae
Triginta Sex Lingus
Editae
VENETIS
In Insula S. Lazari
1882
It shows various type specimens in 36 languages used for printing
religious material . We believe it was printed in a Monastary on
one of the Islands around Venice. We would like to know what this
religious order was, if it still exists and what happened to their
printing and typecasting machines and where they are. We would
further like to visit them next time we are in Venice. We would
bring the book with us. My finace' would like to talk to them
about printing.
This is kind of a mystery to solve. I hope you enjoy the challenge!
Best regards to you and your family,
Alice
Hi Alice,
I think I have the information about the book.
> He has a leatherbound book in perfect condition which was printed in
> 1882. The Fronts piece page says:
> Preces
> Sancti
> NERSETIS CLAJENSIS
> Armeniorum Patriarchae
> Triginta Sex Lingus
> Editae
The language is Latin.
The book is "The Prayer of Saint Nersetis the Great(aka Nerses IV)" in the
36 languages or typefaces edition. There was an earlier 1837 edition in 33
languages. St. Nersetis was an Armenian Patriarch
> VENETIS
> In Insula S. Lazari
> 1882
This means that it was printed at the Armenian monastery on the island of
Saint Lazarus outside Venice.
See:
San Lazzaro degli Armeni
The monastery, San Lazzaro degli Armeni, is still active and has a huge
library. This would be an interesting trip for you!
Phaed
----- Original Message -----
From: Robilynn
To: phaedrus
Sent: Monday, March 11, 2002 4:48 AM
Subject: orange bread
> Hi. I am looking for the recipe for the orange bread made by the
> Hough Bakery, which I believe is now out of business. It was more
> of a dessert or sweet roll to the taste, but it came in a loaf
> like bread.
> Can you help?
> Thanks!
Hi Robilynn,
No luck on the Hough Bakery Recipe, but try the one below.
Phaed
Sweet Orange Bread
Recipe By : Published by Gold Medal Flour
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup minus 3 tablespoons water
3 tablespoons orange juice concentrate -- thawed
1 1/2 eggs -- see note
3 cups Gold Medal Better for Bread Flour -- see note
1/2 teaspoon grated orange peel
1/4 cup sugar
2 tablespoons dry milk
1 1/2 tablespoons butter or margarine -- softened
1 1/4 teaspoons salt
2 teaspoons Fleischmann's Bread Machine Yeast
Glaze:
1/2 cup powdered sugar
1 teaspoon orange juice -- up to 2 teaspoons
Notes:
1/2 egg equals about 2 tablespoons slightly beaten egg.
The recipe is published by Gold Medal and so specifies their
'Better for Bread' flour. You could also use 3 cups of
unbleached flour and replace 1 1/2 tablespoons of it with 1 1/2
tablespoons of vital wheat gluten.
The recipe as written specifies Fleischmann's Bread Machine Yeast;
I have personally had consistently better results with Red Star
regular active dry yeast; the standard measure is 2 teaspoons
per 1 1/2 lb loaf.
Place all ingredients (except glaze, of course) in the bread
machine in the order recommended by the manufacturer. Select a
Basic/White dough or a Sweet Dough cycle.
Use a light or medium crust setting. Push start.
Remove baked bread from pan and cool on a wire rack. When
completely cooled, drizzle with glaze, if desired.
The use of a delay cycle is not recommended for this recipe
because it contains perishable ingredients.
Makes 1 1/2 lb loaf.
----- Original Message -----
From: george and jean
To: phaedrus
Sent: Monday, March 11, 2002 6:15 AM
Subject: What is this?
Monday 11th March 2002
Dear phaedrus,
We were recently given a present from a friend returning from
a skiing holiday in Italy and do not know what it is, can you
help please?
It is a decorative jar containing a runny liquid and on the
attached label is this:-
Edelweiss, Sapori Alpini. Mirtilli allo Sciroppo. On the
reverse of the label is entered under "ingredient" mirtilli
di bosco, acqua, zicchero di canna.
Hope you can help, thanks
George and Jean
Hi Folks,
The label reads: "Edelweiss" - A taste of the Alps - Bilberry Syrup
The ingredients are: wild bilberries, water, and cane sugar.
Bilberries are European blueberries.
Edelweiss is the brand.
Use it on biscuits or pancakes or pour it over ice cream or fruit or cake.
Added to water, it's supposed to make a refreshing fruit drink.
Phaed
----- Original Message -----
From: Patty
To: phaedrus
Sent: Monday, March 11, 2002 10:47 PM
Subject: biscotti
Hello Uncle Phaedrus,
Thank goodness for your wonderful web.site.
I am writing to you, to ask if you have a
recipe for Biscotti , made from a cake
mix. Appreciate to have it ,,, if you do.
Thank You
Patty
Hi Patty,
I'm glad you like the site. I found the below biscotti recipe on the web.
Phaed
Biscotti - Anisette Toast
Makes 2 dozen
1 (18.5 ounce) package yellow cake mix
3/4 cup vegetable oil
5 eggs
2 tablespoons anise seed
6 tablespoons anise extract
1 cup chopped almonds
1/3 cup confectioners' sugar for decoration
Directions
1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour
a 10x15 inch jellyroll pan.
2 In a medium bowl, stir together the cake mix, oil, eggs, anise
seeds, almonds, and anise extract. Mix well after each addition.
Pour into the prepared pan.
3 Bake for 20 to 30 minutes in the preheated oven, until a toothpick
comes out clean.
4 Cut down the middle of the pan, then cut each half into 1/2 inch
slices. Place slices on their side onto the jellyroll pan and return
to the oven for 8 to 10 minutes, until toasted. Cool and dust with
confectioners' sugar.
----- Original Message -----
From: jennifer
To: phaedrus
Sent: Monday, March 11, 2002 10:13 PM
Subject: (no subject)
> Hi. I am desperately trying to find a recipe for what
"Granma" called borsch. But all the recipes i have found
so far are not it. It is a polishrecipe for soup and includes
egg, Polish sausage, assorted vegetables, and had a hint of
vinegar. Unfortunately the recipe was never written down and
no one remembers how to make it. i would appreciate any
assisstance you could offer.
> Thank you.
> jennifer
Hi Jennifer,
I could not find anything like that with egg. The egg may have been your
Granma's own variation of a recipe?
Other than the egg, the below recipes are the closest that I could find.
Phaed
Polish Sausage Potato Soup
Ingredients :
2 tbsp. butter
1 lb. smoked Polish sausage, sliced
1 med. onion, chopped
2 c. chopped celery & leaves
4 c. shredded cabbage
2 c. diced carrots
3 c. cubed potatoes
1 med. bay leaf
1/2 tsp. thyme
1 1/2 c. beef bouillon
5 c. water
2 tbsp. vinegar
Salt to taste
Preparation :
Melt butter. Add sausage (always boil sausage first), onion and
celery. Cook over moderate heat, stirring occasionally until onion
is transparent. Add cabbage, carrots, bay leaf, thyme, bouillon,
water, vinegar and salt. Bring to boiling point, reduce heat and
simmer, covered until potatoes and carrots are done.
----------------------------------
Sauerkraut Soup
Ingredients :
4 1/2 c. water
4 med. potatoes, peeled and cubed
1/2 tsp. salt
1 lb. Polish sausage or knockwurst
16 oz. sauerkraut
1 med. onion (1/3 c. chopped)
1 clove garlic minced (use more if
you like)
1 tsp. dried dill weed
1 tsp. (or less) caraway seed
1 c. dairy sour cream
1 tbsp. flour
Preparation :
In Dutch oven bring water, potatoes and salt to a boil. Cook
until potatoes are tender. Add sausage (cut in bite size pieces),
undrained kraut, onion, garlic, dill and caraway, and bring to a
boil and cook for 10 minutes on medium heat. Combine the sour cream
and flour in small bowl and add 1 cup of hot mixture; then return to
pan and mix well. Heat, but don't boil. Season to taste with salt
and pepper. Serve with "Seasoned Oyster Crackers".
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