SC - pretzel recipe from Rumpolt II

[Thomas Gloning]

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").

Gwen Cat said that she can provide translations of some other recipes
from this section next week (biscotti, waffles). Very good!

Best, Thomas