SC - Re: german/prussian recipe, help needed
Decker, Terry D.
TerryD at Health.State.OK.US
Fri Sep 3 08:15:52 PDT 1999
> 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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