ASmith1946 wrote:
>
> Hi Arri:
>
> Bernardino de Sahagún was a Franciscan, who came from Spain to Mexico in 1529.
> He learned Nahuatl, and under his direction, Aztec priests compiled materials
> in their native language.

Yes I know that.

By today's standards, these comments are just notes.
> Needless to say, his manuscript was not published for centuries after his
> death, so editors didn't have the opportunity to help him make his meanings
> clear. Alas, we have little idea what many of the things he noted in his
> manuscript mean.

That's normal I think.

>
> Below is anothor of his comments re tamales. Both quotes are from the book
> dealing with "what kings and lords ate." The translators, Arthur Anderson and
> Charles E. Dibble, do have a few notes on some items noted in the text, so you
> might want to look at Book VIII.

Might just do that.

>
> "Tamales made of maize flowers with ground amaranth seed and cherries added;
> tortillas of green maize or of tender maize; tamales stuffed with amaranth
> greens; tortillas made with honey, or with tuna cactus fruit; tamales made
> with honey; tortillas shaped like hip guards; tamales made of amaranth seed
> dough; [cakes made of] amaranth seed dough; rabbit with toasted maize; squash
> cut in pieces; olchicalli; green maize cooked in a pot and dried; amaranth
> greens cooked with dry land chili; sauce of purslane with dry land chili; green
> amaranth seeds with dry land chili..."
>
> Andy Smith
> >
> >Does he go on to explain what 'hard white tamales' are?
> >The tamales made of maize softened in lime or wood ashes correspond to
> >modern tamales; are the others similar to what is cooked now?
> >
> >But they all sound fantastic! *sigh* Didn't take the time to make
> >tamales this past Christmas/New Year.
> >
> >
> >
> >
> >
> >