fried-breads-msg – 3/20/08
Period fried breads. Funnel Cakes, Donuts.
NOTE: See also the files: pastries-msg, French-Toast-msg, bread-msg, flour-msg, pretzels-msg, breadmaking-msg, wafers-msg, yeasts-msg, cooking-oils-msg, desserts-msg.
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Date: Tue, 12 May 1998 22:36:01 -0700
From: david friedman <ddfr at best.com>
Subject: Re: SC - Frittours
At 8:50 AM -0400 5/12/98, LrdRas wrote:
>Be that as it may, funnel cakes are frittour-
>like and, SFAIK, period documentable. These tasties are sprinkled with
>powdered sugar and are tasty warm or room temperature. :-)
Yes. Mincebek (from mis-en-bec = put in funnel) is a funnel cake recipe
from the Anglo-Norman cookbook; it has a sugar syrup on it rather than
powdered sugar.
Mincebek [or, funnel cakes]
Anglo-Norman no. 4 p. 863
(Elizabeth's translation, guided by theirs)
And another dish, which has the name mincebek. Take amydon [wheat starch]
and grind it in a mortar, and if you do not have this, take fine white
flour; and take almond milk or tepid water, and put in it a little yeast or
a little sourdough; and then temper it; and take a bowl and make a hole in
the middle, and pour the mincebek through the hole into oil or into grease;
and then take sugar and make a syrup to boil; and dip[?] the mincebek in
it, and put some on top [or, put salt on it]; and then serve them. [end of
original]
1 c white flour
1 c whole wheat flour
2 c water for dough
1/4 c sourdough
1/2 c water for syrup
2 c sugar
oil for frying
Mix sourdough and water, stir into the mixed flour, stirring until pretty
smooth. Let rise about 7 hours. Heat oil in frying pan. For syrup, bring
water to a boil, add sugar and cover. When the sugar is dissolved and the
syrup again clear, it is ready. Pour some of batter into a funnel and
dribble around into oil at a medium heat, then fry until brown, turning at
least once. Each mincebek comes out of the oil onto a paper towel to drain
briefly, then is dipped (tongs are useful) into the syrup, then onto the
plate to serve.
Elizabeth/Betty Cook
Date: Wed, 13 May 1998 15:39:26 -0400
From: Ceridwen <ceridwen at commnections.com>
Subject: SC - Funnel cakes (cryspes)
The funnel cakes mentioned here are the forerunners of those
lovelies that we get at the fairs. Funnel cake mix is available at most
groceries, for those wanting to try them without redacting an original.
I made them for breakfast at Trimaris' Tenth Year Anniversary, in an
outdoor kitchen (two gas burners) for about 100 people. Fun... but I
won't do it again unless I have a way to regulate the temperature of the
oil better.... the breeze sucked the heat out of the burners, and I had
far more waste than I would have liked. Doing them again in June at St
Jerome's Study (for 50).Ceridwen
From Le Menagier de Paris (janet Hinson trans)
Crepes in Tournay Style
First, you must have the use of a brass skillet holding a quart, of
which the top is no wider than the bottom, even by a very little, and
the edges should be 3 or 4 fingers tall and half a finger thick.
Item: you need to have salted butter, melted, skimmed, and cleaned, and
then turned into another skillet, and leave all the salt and fresh oil
as clean in one as in the other. Then take eggs and fry (?) them and
take the whites out of half of them, and the remains of these are beaten
with all the whites and yolks, then take a third or a fourth of warm
white wine and mix it all together, then take the best wheat flour you
can get, and then beat together enough at a time, for one or two people,
and your batter should be neither clear nor thick, but such that it will
flow though a hole as big as your little finger:
Then put your butter and your oil on the fire, as much of one as the
other, until it boils, then take your batter and fill a bowl or a lerge
pierced wooden spoon, and pour it inot your grese, first into the middle
of the skillet, then circling until your skillet is full: and keep
beating your batterwithout stopping to make more crepes. And this crepe
which is in the pan should be lifted with a fork or a skewer, and turned
over to cook, then take it out, put it on a plate, and start another,
and keep stirring and beating the batter without stopping.
Forme of Cury:
Cryspes
Take flour of pandemayn and medle it with white greece over the fire
on achawfor and do the batter thereto quentlych through thy fingers, or
through a skymour and let it little quayle a little so that it be hool
therein. And if thou wilt colour it with alkanet ysondyt. Take them up
and cast therein sugar, and serve them forth.
Ancient Cookery (contained in form of Cury)
For to make cryppys
Nym flour and wytys of eyren sugar other honey and sweyng togeder, and
make a batour. Nym white greece and do it in a posnet and cast the
batour thereyn and stury to thou have many, and take them up and messe
hem with the frutours ans serve forthe.
Two Fifteenth Century Cookery Books
Cryspes
Take white of eyron, milke, and fyne floure, and bete hit togidre
and drawe hit thorgh a streynour, so that hit be rennyng and noght to
stiff: and caste there-to sugur and salt. And then take a chauffur ful
of fresh greece boiling: and then put thy honde in the batur and lete
the batur ren thorgh thi fingers into the chaffur:
And when it is runtogidre in the chaffre, and is ynow, take a skymour and take hit outw ofthe chauffer and putte oute al the greece and let ren: And putte hit ina faire dissh and cast sugur thereon ynow and serve it forth.
Date: Thu, 14 May 1998 21:33:59 -0400
From: "marilyn traber" <mtraber at email.msn.com>
Subject: Re: SC - Frittours
Why not do an above the salt with the more elaborate fruit fritters and
below the salts get funnel cakes? I have made them for parties at home, and
my lord worked in a funnel cake booth one northern California renn faire,
and we both concur that at 30-60 seconds per funnel cake, with 2 skillets
running and an assistant sugarer{?} they could be turned out with relative
speed for even 300 people. Northern Equipment sells a very nice cast iron 2
burner that hooks up to propane and can be set up on a table just outside
the kitchen door[if it isn't raining..] very reasonably[in the vicinity of
$40. Then all you need is a nice pair of 10" cast iron skillets, some
well-fry, a 1/2 gal pitcher, a skimmer, a draining grill, a large shaker for
the sugar, a cake pan to sugar in and a whole stack of paper plates. The
whole shebang, if you had to buy everything rather than dog-rob would be
somewhere in the vicinity of $75 plus the cost of the ingredients for the
batter.
margali
Date: Thu, 07 Oct 1999 09:16:51 -0400
From: "Nick Sasso" <njs at mccalla.com>
Subject: SC - Funnel Cakes (was [TY] cooking query)
For thoise looking for the medieval funnel cake recipe, you will find it titled something like "Cryspes". They are made with a thickish batter that is put into a bowl with a hole in the bottom and drizzeled over heated grease. When done, you scatter ground sugar on them. It is used as a spice in this dish, not so much a sweetener. Hooray for medieval Faire Foods!!
Might have to make these at an event some afternoon.
niccolo difrancesco
Date: Thu, 07 Oct 1999 09:58:21 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Funnel Cakes (was [TY] cooking query)
Nick Sasso wrote:
> For thoise looking for the medieval funnel cake recipe, you will find it tiled
> something like "Cryspes". They are made with a thickish batter that is put
> into a bowl with a hole in the bottom and drizzeled over heated grease. When
> done, you scatter ground sugar on them. It is used as a spice in this dish,
> not so much a sweetener. Hooray for medieval Faire Foods!!
See also Le Menagier's Crepe recipe; he even speaks of using the
funnel/bowl arrangement to make various shapes, such as buckles. Then
there are the English (and other) recipes for nysbeke, mincebek, etc.,
which are somewhere in between funnel cakes and zeppoles, being raised
with yeast. There are also similarly named dishes calling for a fruit
stuffing wrapped up like a cus...uh, you know. That thing.
Adamantius
Date: Thu, 7 Oct 1999 19:34:37 -0400
From: "Andy Oppenheim" <Laguz at mediaone.net>
Subject: RE: SC - Funnel Cakes (was [TY] cooking query)
There is also a recipe in Take A Thousand Eggs Or More.
andy
Date: Thu, 7 Oct 1999 16:59:51 -0700
From: varmstro at zipcon.net (Valoise Armstrong)
Subject: Re: SC - Funnel Cakes (was [TY] cooking query)
Here are several Strauben and other funnel cake-like recipes from Sabina
Welserin. She must have really been fond of them to include this many
recipes. I thought I saw a Strauben recipe in Anna Weckerin that included
chopped apple in the dough. I'll look laer this evening to see if I can
find it and give it a quick translation.
Valoise
**********
82 Spritzgebackenes
Then take one third quart of milk and let it boil and take wheat flour,
as if you were making steamed buns, and take six or eight eggs and beat them
in one after the other until the dough becomes very soft and put through a
pastry bag and fry it slowly.
86 If you would bake good fried Strauben
Then bring water to a boil and pour it on the flour, stir it together
well, beat eggs into it and salt it, take a small Strauben funnel, which
should have a hole as wide as a finger, and let the batter run through and
fry the Strauben. The batter should be warm.
99 To bake white Lautensternchen
Take flour and pour cold water thereon and salt and make the dough thick
and thin it with pure egg whites, until it becomes thin enough. After that
take a small Strauben funnel, which should have a very small hole, and take
a small pan, and it should run through so that it looks like
Lautensternchen and fry them therein.
141 To bake Strauben for a meal
Take six eggs and a little milk with water, salt it, beat it together well and put the flour into it. Do not make it thick, then it is right.
161 To bake white Strauben
Take egg whites, well beaten, and some wheat flour, make a thin batter out of it, and let it run through a skimming ladle. Turn the Strauben at once
in the fat. Wind them around a rolling pin, then they become curved.
162 To bake Spritzgebackenes
Take one quart of water or milk for a meal and put it into a pan. Bring it to a boil, stir good flour into it, so that the dough becomes fairly dry,
take it out of the pan, roll it out well, but with additional flour, put it
into a mortar, blend it well with eggs, until it becomes good and sticky,
put it in a pastry bag, bake them slowly.
185 If you would fry white Strauben
Take an egg white and a spoonful of water and of flour and stir it
together well until the batter becomes smooth. Put sugar in the batter and
make it thinner than other batters. Make eight or ten small holes in a
small pot [let the batter run through] and fry it through that. And make
nice long strips, as long as the pan. They are not as thick as other
Strauben. Make a round stick three fingers wide, so that the pastry can be
wrapped over it, and twist it around with the stick and take it out, and
when you have taken it out, then take hold of the pastry and curve it over
the stick so that it goes together like a Hohlhippe. And set them on a
board, one after the other, and always set two close against each other.
This is pretty around a tart.
Date: Thu, 7 Oct 1999 18:43:11 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: SC - Funnel Cakes (was [TY] cooking query)
- --- Valoise Armstrong <varmstro at zipcon.net> wrote:
> Here are several Strauben and other funnel cake-like
> recipes from Sabina Welserin.
Have you [or anyone else] found any correlation
between funnel cakes and baumkuche? Baumkuche is a
cake batter that is piped or drizzled onto a spit and
cooked over a fire. I have always wondered if there
was a correlation.
Huette
Date: Tue, 12 Oct 1999 13:49:24 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: SC - Funnel Cakes (was [TY] cooking query)
- --- Valoise Armstrong <varmstro at zipcon.net> wrote:
> Huette wrote:
> >Have you [or anyone else] found any correlation
> >between funnel cakes and baumkuchen? Baumkuchen is
> >cake batter that is piped or drizzled onto a spit
> >and cooked over a fire. I have always wondered if
> >there was a correlation.
>
> I don't recall seeing a recipe for anything like
> baumkuchen in a period
> cookbook, but I wasn't looking for it, so I can't
> say when it might have
> originated. Obviously the cooking methods vary,
> Strauben is fried in fat
> and baumkuchen baked on a spit, are batters similar?
>
> Valoise
Sort of. It is hard to tell. There are similarities
and there are some differences. I have only looked at
Sabrina Welserin.
The first recipe #161 To bake white Strauben, uses
bake in the title, but is unclear in recipe. #185 If
you would fry white Strauben, is clearly fried, but it
is also twisted around a stick or rolling pin.
161 To bake white Strauben
Take egg whites, well beaten, and some wheat flour,
make a thin batter out of it, and let it run through a
skimming ladle. Turn the Strauben at once in the fat.
Wind them around a rolling pin, then they become
curved.
185 If you would fry white Strauben
Take an egg white and a spoonful of water and of flour
and stir it together well until the batter becomes
smooth. Put sugar in the batter and make it thinner
than other batters. Make eight or ten small holes in a
small pot [let the batter run through] and fry it
through that. And make nice long strips, as long as
the pan. They are not as thick as other Strauben. Make
a round stick three fingers wide, so that the pastry
can be wrapped over it, and twist it around with the
stick and take it out, and when you have taken it out, then
take hold of the pastry and curve it over the stick so
that it goes together like a Hohlhippe. And set them
on a board, one after the other, and always set two
close against each other. This is pretty around a
tart.
So if the first recipe really meant baked and if you
took the wrapping around the stick from the second
recipe, you would have something similar to
Baumkuchen.
The batters from Welserin specify egg whites, whereas
the modern recipe uses whole eggs but separates four
eggs and asks that the whites be beaten until stiff.
It also asks for lemon peel, almonds and cardemom.
However, I have found a Swedish version of this
called, "Spettekaka", which does not ask for any
flavorings or butter. The German recipe comes from
Stettin in Pomerania, and the Swedish recipe comes
from the southern province of Skåne.
The modern recipe:
1 1/2 cups + 1 tbsp butter, softened
3 cups sugar
14 eggs, 4 separated
1 3/4 cups flour
grated peel of 1/2 lemon
1 heaping tbsp crushed almonds
generous pinch of cardamom
Combine the butter and sugar and beat until frothy.
Add eggs one at a time (10 whole eggs + 4 egg yolks).
Stir in flour and seasonings until you have a smooth
mixture. Beat 4 egg whites until stiff and fold into
batter. If the batter is still too stiff, beat in
whole eggs until correct. Take a hard wood spit, 2 to
3 inches in diameter. Wrap it with waxed paper.
Place spit over a low flame fire, approx. 12 inches
above. Drip batter over spit as it is slowly
rotating. When first layer is slightly brown, add
next layer, and continue adding layers on top of
browned layers until you have used up all the batter.
Remove cake from spit and sprinkle with sugar. Serve
warm. The Swedish recipe decorates the cake with
flowers.
Anyway, in my eyes, there is some correlation, but I
think that there might be a "missing link" somewhere
that should link these early recipes with the modern
recipes. Or one of the other German cook book authors
might have something closer, but all I have access to
in English is Welserin and "Guter Speise".
Huette
Date: Tue, 12 Oct 1999 17:13:26 -0700
From: varmstro at zipcon.net (Valoise Armstrong)
Subject: Re: SC - Funnel Cakes (was [TY] cooking query)
Huette von Ahrens wrote (regarding baumkuchen/strauben):
>Sort of. It is hard to tell. There are similarities
>and there are some differences. I have only looked at
>Sabrina Welserin.
>The first recipe #161 To bake white Strauben, uses
>bake in the title, but is unclear in recipe.
Actually, the same word can be translated either bake or fry and needs to
be translated in the context of the recipe. In this case, I really did mean
to go back and change it to fry because:
>161 To bake white Strauben
>
>Take egg whites, well beaten, and some wheat flour,
>make a thin batter out of it, and let it run through a
>skimming ladle. Turn the Strauben at once in the fat.
>Wind them around a rolling pin, then they become
>curved.
Welser indicates that the strauben should be turned once in the fat -
sounds like frying to me. I'm going to keep my eye open for anything that
looks like baumkuche. Besides #185 (the white strauben that is shaped to
resemble Hohlippen) there are is the recipe for holliplen (or Hohlhippen)
that is shaped like a tube around a metal form.
190 To fry small holliplen
Take good flour, the best that you can get, as much as you would like to
make, and put some water, sugar and pepper thereon. Also melt a little
butter in a small pan and pour it also therein, but it should not be hot,
but just as it is about to harden up again, then the holliplen will be more
easily released from the iron mold. And make the batter about the same
thickness as Strauben batter. You should also pour rose water into it. And
fry them on a cast iron mold. Grease the iron also with butter.
Valoise
Date: Thu, 08 Sep 2005 12:27:16 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: [Sca-cooks] Still Life with Sweets and Pottery, 1627
To: Cooks within the SCA <sca-cooks at ansteorra.org>,
SCA_Subtleties at yahoogroups.com
I was doing an image search today and came
across this one
http://www.nga.gov/cgi-bin/pinfo?Object=45891+0+none
It's too good to pass up and it's easy to get to since it's in the
National Gallery of Art. There are a number of detail images too.
Still Life with Sweets and Pottery, 1627 by Juan van der Hamen
Doughnuts anyone?
Johnnae
Date: Sat, 5 Nov 2005 08:56:21 -0800
From: David Friedman <ddfr at daviddfriedman.com>
Subject: Re: [Sca-cooks] rice crispie (tm) treat analog--period
To: Cooks within the SCA <sca-cooks at ansteorra.org>
> I recently made some variation on rice crispie
> treats... i hate marshmallows and eschew corn
> syrup, unless absolutely necessary. And being a
> cosmic organic sort i bought
(From the Miscellany)
Barad
al-Baghdadi 211/13
Take best white flour, made into a dough, and
leave to rise. Put a basin on the fire, with some
sesame-oil. When boiling, take in a reticulated
ladle some of the dough, and shake it into the
oil, so that as each drop of the dough falls in,
it sets. As each piece is cooked, remove with
another ladle to drain off the oil. Take honey as
required, mix with rose water, and put over the
fire to boil to a consistency: then take off, and
while still in the basin, whip until white. Throw
in the barad, and place out on a soft-oiled
surface, pressing in the shape of the mould. Then
cut into pieces, and serve.
1/2 c white flour 1/2 t dried yeast + 2 t water 1/2 c honey
1/2 c water or 1/4 c sourdough 1 T rose water
about 1 1/4 c sesame oil
Make the flour and water into a smooth batter.
Mix yeast and water, wait about 10 minutes, then
add to the flour-water mixture. Let stand 2-3
hours (12-18 hours if your are using sourdough
instead of the yeast/water mixture). Heat 1 c of
the sesame oil to about 300° in a large frying
pan. Pour the batter through a ladle or skimmer
with small holes in it, so as to form small balls
in the hot oil. Cook to a pale brown (1-3
minutes), take out, drain on paper towel. Add
more sesame oil when it gets low.
Mix rose water and honey, cook to 250°. Pay close
attention-you want it almost but not quite
boiling over. As it cools, whip it; it eventually
takes a sort of whipped butter consistency, with
a light color. Mix it with the fried dough, press
down on an oiled plate, press down from above
with another plate or a spatula. Chill before
serving.
It has some tendency to come out a bit oily; you
may want to use paper towels during the pressing
to absorb as much of the surplus oil as possible.
----
The first time we made these my squire Dain, part
way through the process, told us that he knew
what they were--rice krispie treats.
--
David/Cariadoc
www.daviddfriedman.com
Date: Tue, 13 Mar 2007 09:57:04 -0500 (CDT)
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
Subject: Re: [Sca-cooks] Sugar Waffles?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On Tue, 13 Mar 2007, Jadwiga Zajaczkowa / Jenne Heise wrote:
> A friend mentioned a fair speciality from her part of the finger lakes
> region of NY, Sugar Waffles.
> From her description, it's the waffles made with these irons:
> http://www.petkeep.com/Sugar_Waffle.html
>
> I keep thinking there's another name for these, and also that
> there's a period recipe similar to them -- could it be wafers?
Rosettes. There's a recipe in Welserin for them:
88 A molded and fried pastry
Take eight eggs and beat them well and pour them in a sieve and strain
them, put a little wine in with it, so that it goes through easily, the
chicken embryo remaining behind. Afterwards stir flour into it, until you
think that it is right. Do not make the batter too thick. Dip the mold in
with proper skill and let them fry, then it is well done. Salt the eggs
[13].
Margaret FitzWilliam
Date: Tue, 13 Mar 2007 07:49:32 -0700
From: Susan Fox <selene at earthlink.net>
Subject: Re: [Sca-cooks] Sugar Waffles?
To: jenne at fiedlerfamily.net, Cooks within the SCA
<sca-cooks at lists.ansteorra.org>
Jadwiga Zajaczkowa / Jenne Heise wrote:
> A friend mentioned a fair speciality from her part of the finger lakes
> region of NY, Sugar Waffles.
>> From her description, it's the waffles made with these irons:
> http://www.petkeep.com/Sugar_Waffle.html
>
> I keep thinking there's another name for these, and also that
> there's a period recipe similar to them -- could it be wafers?
Rosettes! They are Swedish. I make these around Christmastime. I
never really found documentation for working them with dipped irons like
this but I think Huette has.
From http://rosetteirons.com/index.html, an guide to the naming of
names:
In Spain and Mexico, the pastries are called Buenellos; Scandinavian
families call them "rosettes", the French call them "Merveille", and in
Hungary, "roza frank". Even in the United States, we have many different
names for these cookies. For instance:
Minnesota = Rosette Cookie
Ohio = Sugar Waffle Cookie
Florida = Fried Cookie
New York = Italian Fried Cookie
Maryland = Lace Cookie
Georgia = Elegant Wedding Cookie
Pennsylvania = Festival Sugar Waffle
Indiana = Fair Sugar Waffle
Pukalani, Maui, Hawaii = Chinese pretzels
Philippines = Swedish rosette iron
Try this website for some radical shapes:
http://www.sugarcraft.com/catalog/cooky/rosette.htm
Yours in crunch goodness,
Selene
Date: Tue, 13 Mar 2007 16:54:46 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: [Sca-cooks] Sugar Waffles?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Yes. This is one of the recipes that I found, Selene. There are a
couple more in the Dutch opus.
Huette
--- "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com> wrote:
> Rosettes. There's a recipe in Welserin for them:
>
> 88 A molded and fried pastry
>
> Take eight eggs and beat them well and pour them in a sieve and strain
> them, put a little wine in with it, so that it goes through easily, the
> chicken embryo remaining behind. Afterwards stir flour into it, until you
> think that it is right. Do not make the batter too thick. Dip the mold in
> with proper skill and let them fry, then it is well done. Salt the eggs [13].
>
> Margaret FitzWilliam
Date: Tue, 13 Mar 2007 20:22:19 -0500
From: ranvaig at columbus.rr.com
Subject: Re: [Sca-cooks] Sugar Waffles?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Rosettes! They are Swedish. I make these around Christmastime. I
> never really found documentation for working them with dipped irons
> like this but I think Huette has.
> From Rumpolt, Ein new Kochbuch, Von allerlei Gebackens
5. Mach ein Teig mit Wein und Eiern an/ oder mit
lauter Milch. Sto? den Messing Model
in heisse Butter/ da? er warm wirt/ truckne jhn
wohl ab/ sto? das Eisen in Teig/ da? er
nicht vber das Eisen gehet/ halts gegen dem
Feuwer/ da? fein trucken wirt an dem
Eisen/ und wenns trucken ist/ so sto? flugs in
heisse Butter/ so wirt der Teig vom Eisen
lassen/ backs geschwindt au?/ legs auf ein Bret oder Sib.
5. Make a dough with wine and eggs/ or with clean
milk. Push the brass mold (pattern) in hot
butter/ so it becomes warm/ dry it well/ push the
iron in the dough/ that it does not go over the
iron/ hold against the fire/ that it will dry
nicely on the iron/ and when dry, then push
quickly in hot butter/ then you will leave the
dough on the iron/ fry quickly/ lay on a clean
board or sieve.
Ranvaig
Date: Wed, 14 Mar 2007 08:08:15 -0800
From: Marion Waldegrave <marionofwintersgate at twistedsistah.com>
Subject: Re: [Sca-cooks] Sugar Waffles?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
I make this every christmas time, being Scandahoooovian means i have
too!, the trick with these is TEMPERATURE! If you do not have the
iron at the right temp, and the oil at the right temp and the batter
at the right temp, the cookie will stick to the iron! I have eight
different designs to dip and you can find most of these online or at
a Scandinavian store!
Marion
Date: Sun, 25 Mar 2007 00:22:07 -0400
From: ranvaig at columbus.rr.com
Subject: Re: [Sca-cooks] clean milk?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> 5. Mach ein Teig mit Wein und Eiern an/ oder mit
> lauter Milch.
>
> "with *clean* milk" ???
>
> Huh? As opposed to what? Dirty milk? Sour milk?
Pure might be a better translation. Rumpolt uses
"lauter" about eggs, almonds, water, blood, wine,
butter, lemon juice, "Rosensaft" rose juice, and
broth after it has been strained or skimmed.
And uses "gel?utert" - purified, about sugar and syrup.
Ranvaig
Date: Sun, 25 Mar 2007 06:32:34 -0500
From: "Terry Decker" <t.d.decker at worldnet.att.net>
Subject: Re: [Sca-cooks] clean milk?
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> 5. Mach ein Teig mit Wein und Eiern an/ oder mit
> lauter Milch.
>
> "with *clean* milk" ???
>
> Huh? As opposed to what? Dirty milk? Sour milk?
Pure might be a better translation. Rumpolt uses
"lauter" about eggs, almonds, water, blood, wine,
butter, lemon juice, "Rosensaft" rose juice, and
broth after it has been strained or skimmed.
And uses "gel?utert" - purified, about sugar and syrup.
Ranvaig
La:utern can also mean strain or clarify.
Bear
Date: Mon, 26 Mar 2007 09:49:19 -0500 (CDT)
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
Subject: Re: [Sca-cooks] Sugar Waffles
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On Sat, 24 Mar 2007, Stefan li Rous wrote:
> Rosettes. There's a recipe in Welserin for them:
>
> 88 A molded and fried pastry
>
> Take eight eggs and beat them well and pour them in a sieve and strain
> them, put a little wine in with it, so that it goes through easily, the
> chicken embryo remaining behind. Afterwards stir flour into it, until you
> think that it is right. Do not make the batter too thick. Dip the mold in
> with proper skill and let them fry, then it is well done. Salt the eggs
> [13]. >>>
>
> Oh! Thank you. Until you gave this period reference I was considering
> the info on these pastries interesting, but only of passing interest.
> I did think the stuffed sandwich maker which could be used over a
> campfire interesting as well. I wonder if they could be convinced to
> make a unit making flatter wafers with a period design.
>
> I've never heard of anything like these sugar wafers before. The
> result doesn't resemble my preconceived ideas of either a wafer or a
> waffle. I guess it is a regional difference. How are these sugar
> wafers usually eaten? As is? or sprinkled with powdered sugar? Or are
> the hollow sections filled with something and then eaten? What about
> in period?
Welserin doesn't say how they're served. I suspect that sprinkled with
sugar would be a valid presentation, but my focus is England/France
medieval, not German. The German experts on the list will probably
have a better idea.
Modernly I know rosettes as a Xmas cookie (of which there were many) in
our family. Since none of the family lived in a heavily Swedish
neighborhood, I had no idea that rosettes were a general Scandahoovian
thing until we moved up here to MN, where they appear in the grocery
stores in early December (dyed red or green, yech!).
Grandpa (who was Swedish and Austrian) served them sprinkled heavily with
powdered sugar, which is how I serve them when I make them.
Margaret FitzWilliam
Northshield
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