Dear Subscribers, Linguists, Language Lovers, and Amateur Chefs,

Our goal at the LINGUIST List is to provide valuable information and services to our readers. One such spring of knowledge is our culinary typology - the LINGUIST List Cookbook:

http://linguistlist.org/cookbook/

If you have a recipe for some linguistic linguini, phoneme Phở, minimalist minestrone, optimal candied dates, or any delicious dish, we’d love to include it in our Cookbook! We are hoping to expand this year into traditional recipes written in other languages with their translations into English. Please contribute to our Cookbook by emailing us at:

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Today, we’re featuring a recipe that can solve two common breakfast problems. If you’ve ever woken up, eaten one egg, and thought, ‘that wasn’t un œuf’ or if you’ve ever panicked because you have 30-40 eggs nestled in the refrigerator and don’t know what to do with them, this is the recipe for you! Submitted by Thomas Gloning of the Institut für deutsche Sprache und mittelalterliche Literatur der Justus-Liebig-Universität Gießen in both its original 15th century German and an English translation, we present a recipe for a Giant Egg:

Ein essen von dreyssig ayeren

Wiltu machen ein essen von dreyssig ayeren oder virtzig zu einem ey nym zwo sew plosenn daz dy ein cleiner sey den dy ander vnd swern sie gar schon mit wasser jnwendig vnd nyrn den dy ayer vnd scbel sie schon von ein ander daz weisz besunder vnd dy totter besunder vnd nyrn denn dy clein plossen vnd rur dy totteren dutch ein ander vnd geusz sie in dy plassen daz sie vol werd vnd verpint die denn schon vnd wirffs in ein haffen vnd lasz sie wol sieden daz ez hert werde vnd schel denn dy plotter ab den dottren vnd nym den dy plassenn vnd sneid den ein loch dor ein daz der totter dor ein mug gen vnd ne den dy dotterr in dy plossen schon vnd clopff den daz weisz dutch ein ander vnd nyrn denn ein trichter vnd stosz in in daz loch vnd geusz denn daz weisz auff dy totteren hinein daz dy plosz vol werd vnd pint sie denn zu vnd leg sie den in den haffen vnd losz sie aber sieden so sewd sich daz weisz vmb den tottern vnd wirt ein ay vnde gib ez hin vnd einen essig dor zu rc.

A dish made from 30 or 40 eggs

In order to make a dish from 30 eggs or 40 in form of one big egg, you must take two bladders, one of them smaller than the other. Rinse them carefully inside. Then take the eggs, remove the shells, and separate the whites from the yolks. Take the small bladder, mix the yolks and put them into the smaller bladder, until the bladder is full. Tie the bladder up carefully and give it into a pot. Let it boil, until the big yolk becomes solid. Then take away the bladder from the big yolk. Take the bigger bladder and cut a hole in it, big enough to put in the big yolk. Sew up this hole in the bigger bladder with the big yolk within. Then you have to mix up the white of the eggs. Take a funnel, put it into the opening hole of the bigger bladder and pour the white of the eggs on top of the yolk within the bigger bladder, so that the bladder is filled. Tie it up, put it into the pot and let it boil once more. The white of the eggs will boil around the big yolk, and there will be one big egg. You can serve it with a sauce of vinegar.

Read the full text here: https://linguistlist.org/cookbook/recipe-display.cfm?ID=236

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Thank you and enjoy!

Your LINGUIST List Team