SC - sausages

[ana l. valdes]

Thank you for the web address for Sabrina Welserin.  I
had not been able to find it previously.

I don't think that what I am looking for is Krapfen.
The pie crust is not cake-like and the filling seems
different to me.  Krapfen says to make a flat cake and
the filling is Parmesian cheese, eggs and flour.
My grandmothers recipe has a pie crust-type crust,
closer to what Sabrina uses in #61, but using milk
instead of water, and the filling is hoop cheese or
dry cottage cheese curds, sugar, salt and one egg.

I have noticed that in #30 "To make a Genovese tart"
one ingredient is "fresh cheese of curdled milk",
could this be interpreted as being cottage cheese or
something similar?

Thanks.

Huette

- --- "Decker, Terry D." <TerryD at Health.State.OK.US>
wrote:
> Sounds like Krapfen to me.  In this case, take a
> look at the Shrove Tuesday
> Doughnuts from Sabina Welserin.  It's recipe 173 at:
> 
>
http://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html
> 
> Bear 
> 
> 
> > Any way,
> > these cheese "biscuits" are actually in form
> closer to
> > to a fried pie.  The recipe has two parts, one for
> the
> > crust, which is very similar to pie crust, and the
> > other part is for the filling, which is simply a
> > sweetened hoop cheese.  After rolling out the
> crust,
> > you cut rounds of dough, place a heaping spoonful
> > of hoop cheese in the center and then fold the
> crust
> > together and press the dough together with a twist
> to
> > keep the ends from separating and fry them on a
> > griddle until both sides have browned.  They are
> > served warm, with a sprinkling of sugar on top of
> > them.
> > 
> > Huette
> > 
>
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