SC - Re: german/prussian recipe, help needed

[Decker, Terry D.]

> I don't know about "hoop" cheese, but since this is a German or Prussian
> recipe, I suspect the cheese would be similar to Quark or Topfen which
> consists of fresh curds. I don't know of a period recipe, but there is a
> really simple one in Elizabeth Luard's  _The Old World Kitchen_. I haven't
> tried it, but a friend of mine swears it comes out similar to the
> authentic
> product.
> 
> Valoise
> 
I have a modern recipe for Topfenkrapfen in my assemblage of krapfen
material which I haven't tried yet.  I may have some time to try this next
week.

Bear
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