SC - Re: Looking for Stollen

[Bonne of Traquair]

Werhener, I have forwarded your request from the Merry Rose to the SCA-cooks 
list.  I beleive the topic came up there recently, though I didn't keep up 
with that thread.

Cooks:  did Stollen come up for discussion here recently, or am I 
mis-remembering?  Well, if it didn't, it has now.  Could someone helpf this 
gentleman?  The links to the German cookbook that someone has posted on a 
site might be useful but I don't have them bookmarked.Someone else in the 
Merry Rose already told him they could translate from the german if that was 
all he could find, so at the very least could someone pass that information 
on.  He is not on the SCA-cooks list, so be sure to respond to him not just 
to the list.


>From: "Vernon L. Willet, Jr." <willets at bellatlantic.net>
>Reply-To: willets at bellatlantic.net
>To: atlantia at atlantia.sca.org
>Subject: Looking for Stollen
>Date: Sat, 01 Jan 2000 15:57:13 -0500
>
>Unto the Esteemed Cooks of the Merry Rose and to Those Whose Interest
>Runs To Research, does Werhener von Ingolstadt Send Greetings.
>
>Dear Friends, I have just spent the last four hours in a fruitless
>search of the Web; searching for documentation for German Stollen, or
>Sweet Bread.  I have tracked it as far as Dresden in the fourteenth
>century, but, unfortunately, the reference here is at least a tertiary
>source and does not tell me where he got the information.  Thus dost the
>trail grow cold.  Does anyone know where I can get a documented recipe
>for Stollen in period?  Preferably translated to English or Latin?  I
>await patiently, humming softly.  Many thanks.  Werhener
>
>Barkeep, if you please, a round on me.  Waes Hael



Lady Bonne de Traquair
Buckston-on-Eno
Windmasters' Hill
Atlantia

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