SC - My anti modern cheese thing

[Sue Clemenger]

Thomas said:
> Here is a rough translation of Rumpolt's recipe for a pretzel made of
> sugar and almonds:
> 
> 57. Take sugar and rosewater, boil up [together], so that it becomes not
> too thick, stir grated almonds into this boiled sugar, take it from the
> fire when it is well dried. When you take it away, take one to three
> spoons of good white pounded sugar, stir it into the almonds, make this
> almond dough longish with your hands, strew white sugar onto it on the
> upper and the lower side, so that nothing sticks to your hands. And when
> you have made it longish, form small pretzels from it, put them into a
> warm oven and bake them quite slowly, they will get a fine white color.
> And they are called Precedella made of almonds. (Rumpolt 1581, fol.
> 169b, #57)
> 
> The pretzel recipe from the Nuremberg cookbook 1609 is sweet too
> ("Bretzen oder Ring von Zucker bachen").

Thanks, Thomas.  

This is certainly not what I was expecting. I was thinking of the
more bread-like pretzels I'm used to eating now-a-days. However this
does look like this recipe makes this almond paste into a shape
resembling something already well known. Since it just says to make
pretzels from it with no description of the shape itself. So I think
this is evidence of bread pretzels being made before this time. Another
piece added to the pretzel puzzle.

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Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
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