chile, bledos, acederas, mastuerzo, poleo y otras muchas yerbas buenas para comer.
\nEl que vende atul, que es mazamorra, véndelo o caliente o frío. El caliente se hace de masa de maíz molido o tostado, o de las tortillas molidas, o de los escobajos de las mazorcas, quemados y molidos, mezclándose con frisoles, con agua de maíz aceda, o con axí, o con agua de cal, o con miel. El que es frío hácese de ciertas semillas que parecen linaza, y con semilla de cenizos y de otras de otro género, las cuales se muelen muy bien primero, y ansí el atul hecho destas semillas parece ser cernido, y cuando no están bien molidas hacen
\n","citation_key":"citation_lopez_spanish_transcription","citation":{"en":["Spanish by López Austin & García Quintana 2000"],"es":["Español por López Austin & García Quintana 2000"]}},{"id":"44e93d4e-0f6f-49ad-b912-d4fe43173f88","choice":{"en":["Spanish-to-English by García Garagarza 2023"],"es":["Español-al-inglés por García Garagarza 2023"]},"type":"translation","type_label":{"en":["spanish translation"],"es":["traducción al español"]},"column":"spanish","language":{"en":["English"],"es":["Inglés"]},"language_code":"eng","subtitle":"(García Garagarza 2023)","markdown":"chile plants, amaranth seeds, sorrels, watercress, pennyroyal, and many other herbs that are good to eat.\n\n#### Chapter 26: On those who sell _atolli_ and cacao made for drinking, and _tequixquitl_, saltpeter\n\nThe seller of _atolli_, which is maize porridge, sells it either hot or cold. The hot one is made from ground or toasted maize dough, from ground tortillas, or from the burned and ground silk of the corncobs; [this is] mixed with beans, with acidic maize water, with chile pepper, with quicklime water, or with honey. The cold one is made of certain seeds that are similar to linseed, with goosefoot seed[^106] and out of another kind of [seeds] that are first ground very well, so that the _atolli_ made from these seeds looks like sifted flour. And when [the seeds] are not well ground, they make \n\n\n[^106]: “Goosefoot seed”: _semilla de cenizos_. The Nahuatl text reads _michipinolli_ (pinole with fish amaranth).","html":"chile plants, amaranth seeds, sorrels, watercress, pennyroyal, and many other herbs that are good to eat.
\nThe seller of atolli, which is maize porridge, sells it either hot or cold. The hot one is made from ground or toasted maize dough, from ground tortillas, or from the burned and ground silk of the corncobs; [this is] mixed with beans, with acidic maize water, with chile pepper, with quicklime water, or with honey. The cold one is made of certain seeds that are similar to linseed, with goosefoot seed1 and out of another kind of [seeds] that are first ground very well, so that the atolli made from these seeds looks like sifted flour. And when [the seeds] are not well ground, they make
\n“Goosefoot seed”: semilla de cenizos. The Nahuatl text reads michipinolli (pinole with fish amaranth).↩
[xoxo]coioluiuilan, quauhxoxocoioli, miccaxoxoioli, xoxocoiolcuecuepo aiauhtona, tacanalquilitl, mexixi, popoiauhquilitl, atziuequilitl, calaoauhquilitl, itzmiquilitl
\nAtolnamacac: quinamaca atolli totonqui, quauhnexatolli, nextamalatolli, iolatolli, etlatolli, izquiatolli, xocoatolli, chilatolli, tlilatolli, tlaxcalatolli, chilpoçonalli, tenexatolli, nequatolli:
\nquinamaca itztic atolli, pinolli chientzotzol, michipinolli, qualli tetzcaltic, tlatztic, amo qualli, ixmemeia, papachca, pane, chilpane, necupane.
\natlaque[tzalnamacac,]
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"ef193907-3d65-44af-a735-40121b0d4f4b","choice":{"en":["Nahuatl-to-English by Anderson & Dibble 1953–1982"],"es":["Náhuatl-al-inglés por Anderson & Dibble 1953–1982"]},"type":"translation","type_label":{"en":["nahuatl translation"],"es":["traducción al náhuatl"]},"column":"nahuatl","language":{"en":["English"],"es":["Inglés"]},"language_code":"eng","subtitle":"(Anderson & Dibble 1953–1982)","markdown":"varieties of sorrel,[^18] *ayauhtonan*,[^19] *tacanalquilitl*,[^20] watercress,[^21] *popoyauhquilitl*,[^22] *atziuequilitl*,[^23] calauauhquilitl,[^23] a species of purslane.[^24]\n\n\n#### Twenty-sixth Chapter, which telleth of the atole sellers, and the sellers of prepared chocolate, and the sellers of saltpeter.\n\nThe atole seller sells hot atole; thick, white atole; atole of maize cooked in lime; atole of raw ground maize; bean atole, toasted maize atole, fruit atole, chili atole, black atole; tortilla atole, boiled chili atole; atole treated with lime, atole with honey.\n\nShe sells cold atole, pinole, wrinkled *chía*, amaranth pinole. The good [is] smooth, thick; the bad [is] overflowing, clotted. It has things on top: chili on top, honey on top.\n\n##### The seller of fine chocolate\n\nThe \n\n\n\n\n[^18]: Various *Oxalis* sp. Cf. Anderson and Dibble, *loc. cit*. and p.68; Standley, *op.cit*., Pt. 3, p. 517; Sahagún (Robredo ed.), III, p.339; Sahagún (Garibay ed.), IV, pp. 350, 370.—*Miccaxoxoioli*: read *miccaxoxocoiolli*.\n\n\n[^19]: *Cuphea jorullensis* H. B. K. (Hernández, *op. cit*., I, p. 55); *Porophyllum coloratum* D. C.—Sahagún (Robredo ed.), *loc. cit.*\n\n\n[^20]: Unident.\n\n\n[^21]: Emmart, *op. cit*., p. 239.\n\n\n[^22]: *Raphanus raphanistrum* Linn. (Hernández, *op. cit*., 1, p. 241).\n\n\n[^23]: Unident.\n\n\n[^24]: Anderson and Dibble, *op. cit*., p. 68.","html":"varieties of sorrel,1 ayauhtonan,2 tacanalquilitl,3 watercress,4 popoyauhquilitl,5 atziuequilitl,6 calauauhquilitl,6 a species of purslane.7
\nThe atole seller sells hot atole; thick, white atole; atole of maize cooked in lime; atole of raw ground maize; bean atole, toasted maize atole, fruit atole, chili atole, black atole; tortilla atole, boiled chili atole; atole treated with lime, atole with honey.
\nShe sells cold atole, pinole, wrinkled chía, amaranth pinole. The good [is] smooth, thick; the bad [is] overflowing, clotted. It has things on top: chili on top, honey on top.
\nThe
\nVarious Oxalis sp. Cf. Anderson and Dibble, loc. cit. and p.68; Standley, op.cit., Pt. 3, p. 517; Sahagún (Robredo ed.), III, p.339; Sahagún (Garibay ed.), IV, pp. 350, 370.—Miccaxoxoioli: read miccaxoxocoiolli.↩
Cuphea jorullensis H. B. K. (Hernández, op. cit., I, p. 55); Porophyllum coloratum D. C.—Sahagún (Robredo ed.), loc. cit.↩
Unident.↩
Emmart, op. cit., p. 239.↩
Raphanus raphanistrum Linn. (Hernández, op. cit., 1, p. 241).↩
Unident.↩
Anderson and Dibble, op. cit., p. 68.↩