Una de las yerbas que se comen cocidas se llama huauhquílitl, que son bledos. Es muy verde. Tiene la ramas delgadillas y altillas. Tiene las hojas anchuelas. Los tales desta yerba se llaman huauhtli; la semilla desta yerba se llama huauhtli. Esta yerba cuécese para comer. Sabe a cenizos. Esprímese el agua en que se cuece para comerse, y sal. Hácese tamales desta yerba, los cuales se llaman quiltamalli. Hácense tordillas, el maíz mulido y hojas desta yerba. Llámanlas quillaxcalli. Ésta es una yerba muy común, y es como cenizos de Castilla. Cómenla mucho.
\nOtra yerba que se come cocida se llama quiltonilli. Tiene las hojas anchuelas cuando es pequeño. Esta yerba es comestible. Cuando ya es grande llámase petzícatl o pitzícatl. Cuécese con salitre. Esprímese del agua
\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":"40c68c4e-2208-4653-a9aa-3aa8ec9fb184","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":"##### Third paragraph: On the cooked edible herbs\n\nOne of the herbs that is eaten cooked is called _huauhquilitl_, and these are amaranth plants. It is very green. Its stalks are rather thin and tall. Its leaves are somewhat broad, and the [leaves] of this herb are called _huauhtli_. The seed of this herb is called _huauhtli_. This herb is cooked in order to eat it. It tastes like goosefoot. The water in which it is cooked is squeezed out in order to eat [the herb] with salt.[^74] Tamales are made from this herb, which are called _quiltamalli_. Tortillas are made [from] ground-up maize and this herb’s leaves. They call them _quillaxcalli_. This is a very common herb, and it is like the goosefoot from Castile. They eat it very often.\n\nAnother herb that is eaten cooked is called _quiltonilli_. Its leaves are rather broad when it is [still] small. This herb is edible. When it is already large, it is called _petzicatl_ or _pitzicatl_. It is cooked with saltpeter. Water is squeezed out of it \n\n\n[^74]: “The water . . . with salt”: “Esprímese el agua en que se cuece para comerse, y sal.”","html":"One of the herbs that is eaten cooked is called huauhquilitl, and these are amaranth plants. It is very green. Its stalks are rather thin and tall. Its leaves are somewhat broad, and the [leaves] of this herb are called huauhtli. The seed of this herb is called huauhtli. This herb is cooked in order to eat it. It tastes like goosefoot. The water in which it is cooked is squeezed out in order to eat [the herb] with salt.1 Tamales are made from this herb, which are called quiltamalli. Tortillas are made [from] ground-up maize and this herb’s leaves. They call them quillaxcalli. This is a very common herb, and it is like the goosefoot from Castile. They eat it very often.
\nAnother herb that is eaten cooked is called quiltonilli. Its leaves are rather broad when it is [still] small. This herb is edible. When it is already large, it is called petzicatl or pitzicatl. It is cooked with saltpeter. Water is squeezed out of it
\n“The water . . . with salt”: “Esprímese el agua en que se cuece para comerse, y sal.”↩
qujltic, melaoac: in jquauhio in jtlacoio mamae, qujllo, papaloio, tzone: in jqujioio, itoca vauhtzontli, in jxinachio itoca vauhtli, malacachtontli, anoço malacachtotonti: paoaxonj nexcococ, aqujxtilonj, mopaçoiotianj, papatzconj, tamalolonj itoca qujltamalli, tlatlaoiotilonj: itoca qujllaxcalli:
\nnjqujlpaoaci, njqujlpatzca, njqujlqua, njqujltamaloa, njqujllaxcaloa, njqujqujlpi.
\nim jaoaio, itzon in vauhqujlitl, chachaiactic, chachaiaoac, texaltic, xoxoctic, paoaxonj, patzconj, qujlqualonj. In ie icucic, in ie moxaoa: aocmo paoaxonj, aocmo qujlqualonj, ca ie xinachtli.
\nixpatlaoac: iquac in oc tepiton qualonj; in ie vei itoca petzicatl, anoço pitzicatl paoaxonj, tequjxqujvilonj, patzconj, papatzconj. Inin qujltonjlli vauhio; tliltic in joauh[io]
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"d7ba92ac-2b0e-4389-bdfe-2be539136805","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":"##### Third paragraph, which telleth of the herbs which are edible cooked.\n\n##### Uauhquilitl,[^1] an edible herb\n\nIt is herb-green; it is tall. Its stem, its stalk, has branches. It has foliage like butterflies; it has hairs. The name of its foliage is *uauhtzontli*: the name of its seed is *uauhtli*. They are like a small whorl, or small whorls. [The herb] is cookable in an olla; it tastes of ashes; water can be drained [from the cooked herb]; it can be used with *epazote;* it can be compressed. Tamales can be made—their name is *quiltamalli*. Grains of maize can be added—the name of [this mixture] is *quillaxcalli*.\n\nI cook [*uauh*]*quilitl* in an olla. I compress [*uauh*]*quilitl*. I eat [*uauh*]*quilitl*. I make [*uauh*]*quilitl* tamales. I make [*uauh*]*quilitl* tortillas. I gather the [*uauh*]*quilitl*.\n\n##### Uauhtzontli\n\nIt is the prickly, the hairy part of the *uauhquilitl*. It is spreading, radiating, pestle-shaped, green, cookable in an olla, compressible. It is edible as greens. When mature, when ripe, it is no longer cookable in an olla, no longer edible as greens; it is already seed.\n\n##### Quiltonilli[^2]\n\nThe [leaf] surface is wide. When still small, it is edible; when larger its name is *petzicatl* or *pitzicatl*. It can be cooked in an olla, it can be treated with saltpeter; water can be pressed out, water can be squeezed out. This *quiltonilli* has black \n\n\n\n\n[^1]: *Uauhquilitl, uauhtli;* the latter is *Amaranthus paniculathus* (Santamaría, *op. cit.,* p. 603); *uauhtli* is *A. leucocarpus* S. Wats., *A. cruentus* L., and *uauhtzontli* is *Chenopodium Nuttalliae* Safford, according to Dressler, *op. cit.,* pp. 121, 128.\n\n\n[^2]: *Quiltonilli: Amaranthus hypocondriacus* (Sahagún, *op. cit.,* p. 352","html":"It is herb-green; it is tall. Its stem, its stalk, has branches. It has foliage like butterflies; it has hairs. The name of its foliage is uauhtzontli: the name of its seed is uauhtli. They are like a small whorl, or small whorls. [The herb] is cookable in an olla; it tastes of ashes; water can be drained [from the cooked herb]; it can be used with epazote; it can be compressed. Tamales can be made—their name is quiltamalli. Grains of maize can be added—the name of [this mixture] is quillaxcalli.
\nI cook [uauh]quilitl in an olla. I compress [uauh]quilitl. I eat [uauh]quilitl. I make [uauh]quilitl tamales. I make [uauh]quilitl tortillas. I gather the [uauh]quilitl.
\nIt is the prickly, the hairy part of the uauhquilitl. It is spreading, radiating, pestle-shaped, green, cookable in an olla, compressible. It is edible as greens. When mature, when ripe, it is no longer cookable in an olla, no longer edible as greens; it is already seed.
\nThe [leaf] surface is wide. When still small, it is edible; when larger its name is petzicatl or pitzicatl. It can be cooked in an olla, it can be treated with saltpeter; water can be pressed out, water can be squeezed out. This quiltonilli has black
\nUauhquilitl, uauhtli; the latter is Amaranthus paniculathus (Santamaría, op. cit., p. 603); uauhtli is A. leucocarpus S. Wats., A. cruentus L., and uauhtzontli is Chenopodium Nuttalliae Safford, according to Dressler, op. cit., pp. 121, 128.↩
Quiltonilli: Amaranthus hypocondriacus (Sahagún, op. cit., p. 352↩