Index talk:Zupy i sosy.djvu

Translation
This is a short Polish cookbook of soups and sauces (one of a series of ~60 cookbooks published in the late 1920s.) Please refer to WS:Translations for general guidelines; you do not need to be fluent in Polish to work on this project.

That being said, Google translate does leave quite a bit to be desired, so it would be helpful if you were at least conversant in the language. The OCR is of OK quality, but the text on the Polish indeks, though not proofread, is a wee bit better.

Conventions

 * Whenever the name of a Polish dish appears, translate it but also retain the original Polish name as a parenthetical. For example: zupa szczawiowa →‎ sorrel soup (zupa szczawiowa)
 * Some Polish dishes don't have English translations; leave these in Polish but italicize them.
 * Any French you come across, leave as-is (in French) and italicize; these will usually be something à la XYZ or the name of a French dish.


 * Specifics
 * Barszcz →‎ Borscht
 * mączką mondaminową →‎ corn starch →‎ this is literally a brand name -- Mondamin is a German label which (back in the day) was apparently smuggled in via Gdansk.


 * Annotations
 * I added an annotation on page 29 for legumina because I couldn't figure out how to translate it and the internet had no coherent suggestions. It's using the name 'legumina' so additional refs on other pages can also make use of it; this is in the sauces section. --Mukkakukaku (talk) 07:05, 5 September 2018 (UTC)
 * I added an annotation for green cheese on page 27. It can be referenced like:  --Mukkakukaku (talk) 20:15, 9 September 2018 (UTC)

Cheat sheet

 * Some words appear to be spelled with a j in this work, where today we would spell them with an i. For example, buljon, waniljowej, etc. If you're unsure and Google is being unhelpful, try tweaking the spelling (j→‎i, ó→‎u, etc).

Units of measure

 * See the Wikipedia article on cooking weights and measures:

Formatting

 * Prefix each recipe with an anchor named 'n' followed by the recipe number. Eg:.
 * To add a link to a previous recipe, use the named anchor; for the previous example:
 * Each recipe is one or more paragraphs. The first paragraph leads with the recipe number, followed by the name of the recipe. The name of the recipe should be larger and italicized. Remember to include the original Polish name in parentheses.
 * Use a dhr between each recipe. If the previous recipe ended at the bottom of the page, put the dhr at the top of the following page and surround with  tags. Eg.

Discussion / Help

 * On page 30, the anchovy sauce suggests mixing with kawałkiem buljonu. I'm pretty sure buljon is bulion which is stock/broth/bouillon -- how do you have a "piece of broth"? it's not a solid. is this some alternative meaning of kawał? This particular phrase appears in a number of other cookbooks of similar age. I doubt it's bouillon cube (kostka rosołowa). Mukkakukaku (talk) 04:18, 6 September 2018 (UTC)