SC - re: digest 1681

[Marian Deborah Rosenberg]

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.




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