SC - jumbles or cracknels recipe needed
Philip & Susan Troy
troy at asan.com
Thu Mar 25 18:49:31 PST 1999
Bonne of Traquair wrote:
> I don't mind a recipe with boiling. I'm planning on serving these along
> with a pea soup flavored with ginger (Recipe#1 in "the Medieval Kitchen,
> the Cretonee of new peas we discussed last month.)
Maybe someone has the Italian ciambole recipe posted and discussed a
while back on the cooks' list? That's probably the closest to a pretzel
you're going to find. As I recall it was a yeast dough (you might cheat
with bread flour) with little or no shortening, no sugar to speak of,
and a flavoring of anise or fennel seed.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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