SC - Re: sca-cooks V1 #2564

[LDulin@aol.com]

Thanks Thomas and Adamantius,

for your help on the salads... yes, hops shoots, and pimpernelle (now to find 
more info on this one), cucumber-oids, white beets (woa, Bunnicula strikes 
again LOL), and kraus... DUH I shouldda known that one...THANKS.

And as a bonus, here are the first 30 recipes, translated from the chapter on 
Baked goods. (only 49 to go <wheeze>)

Of allsorts of Baked goods/ how
one should prepare them

I,
take milk and butter in a pan/ and let come to a simmer/
stir nice white flour therein/ that it becomes well thick/ hold it against
the fire and coals/ that it becomes nicely dry/ take eggs/
lay then in warm water/ put the dough in a clean vessel/
and break one egg after the other therin/ stir it well
in with clean hands/ make it not too thick/ also not too thin. And such
dough you can use for Spritz baked goods/ and for Spritzkrapfen/
especially when you use yeast/ make a hole therein/ and pull the dough
through it into hot butter. You can also use it to make Steutzel
baked goods/ and for large brown baked goods/ if you take small black
raisons therunder.

2. Take the whites of eggs/ and make a dough from white flour/
mach it sweet with white sugar/ take a clean foam-spoon/ and dip it
<R166a>
quickly into hot butter/ not thickly/ that you can reverse it with a/
wooden small-shovel (spatula)/ let it cool on the spatula/ so it becomes
nice crumb/ lay it in a bowl/ that it does not break/ and when you wish
to serve it to the table/ so sprinkle it with white sugar. But if it does 
not
want to turn out/ and breaks/ so put it in scalded milk/ and let it simmer/
till it thickens/ so it becomes a good porridge ??? Also you can use it for 
two things/
if one does not turn out/ then the other does.

3. Take sour cherry sauce (I'm guessing like applesauce, but made of 
cherries?)/ and
spread it on a oblat (like a communion wafer, no flavor, but keeps it from 
sticking)/ place
another oblat
on top/ and cut it small or large. make a dough (batter) with wine and
flour/ yellow it a little/ and push the wedges into the dough/ that the 
oblats
stay together/ toss iinto hot butter/ and do not burn them/ serve
them warm to the table/ and sprinkle with sugar.

4. Make a dough of egg whites/ and make it  firm/ roll it
out thin/ and nicely round/ toss in hot butter/ and bake (fry) it
quickly/ lay it on a clean board/ and bring it cold to the table/ and
sprinkle it with sugar. That is called a dry baked (goods).

5. Make a dough (batter) with wine and eggs/ or with clear milk.
Plunge the pewter mould in hot butter/ that it becomes warm/ dry it
well/ press the iron into the dough/ but not so far that it goes over the 
top of the iron/
hold it against the fire/ that it becomes nice and dry on the iron/ and when 
it is dry/
so plunge in quickly into hot butter/ so the dough will release from the 
iron/ bake (fry)
it quickly/ lay it on a board or sive.

6. Brown round cakes of <browned???> dough/ as previously
explained/ how one makes the dough/ especially for brown
baked goods.

7. Make a dough of clear yolkes/ pour in a little sweet cream/
and make a dough therewith/ and make Stru:etzel (small strands) of it/  
about
one finger long/ and one finger thick/ and be careful/ that you don't over 
salt it /
toss in butter/ that is not too hot/ and bake (fry) it at low heat/ and 
bring it
warm or cold to the table/ sprinkle it with sugar so it is good and
welltasting.

8. Take warm milk and nice flour/ put beer-yeast to it/ and
make a dough therewith/ and sprinkle it with salt/ and work the
dough well/ put them to the fire/ that it goes above itself (rises) wash the 
fists clean/
and grab into the dough/ take a piece of it/  and pull it well apart/
till thin and nicely long/ pull it in hot butter/ that is in an long
pan/ so bake the dough quickly/ give it warm or cool to
<<R166b>>
the table.  You may sprinkle it with sugar or not. And in Bavaria
they call it baked Steigleder.

9. Take grated almonds/ season them with sugar/ rosewater/ and
with small black raisins/ make a dough thereto with warm water/
and a little butter/ roll it out with a rolling pin/ wrap the almonds
therein/ and cut it with a wheel/ bake (fry) it in hot butter/ that
is not too hot/ give it warm to the table/ and sprinkle it with sugar.

10. Wrap blancmange in such a dough / be it from meat
or fishes/ that you don't oversalt the dough/ and fry it at a low 
temperature/
sprinkle it with sugar/ and give it warm to the table/ so it is good and
welltasting.

11. Take apples/ and chop them with small black raisins/ put it in  a
pan/ and a little butter therein/ roast it well therein with cinnamon
and sugar/ let it cool/ and wrap it in a dough/ that is made with water
and butter/ bake it at a low temperature/ sprinkle it with white sugar/
and give it to the table.

12. Take sour (curdled) milk/ that is combined with eggs/ and is well
fat (thick)/ stir it with sugar/ put small black raisins/ that have been 
washed
clean/ thereunder/ wrap in a dough/ as earlier explained./ how
to make a dough/ sprinkle it with sugar/ and bring it warm to the
table.

13.  Make a dough with egg whites or milk/ that is sweet/ take
elderflowers with the stems/ and wash them nice and clean in clear water /
swing it well out/ so that no water remains/ push into (the) dough (batter)/ 
and let it
drain off well/ thereafter push into hot butter/ and stir it up and down/
so it will separate/ and bake throughout well/ so serve it warm to
the table/ and sprinkle it with white sugar.

14. Make a dough of clear wine/ push sour cherries on the stem
into it/ let the (excess) dough runoff/ and toss it quickly into hot butter/
and let it bake (fry) quickly/ that the juices do not run out/ when it is 
baked/
so sprinkle it with sugar/ and give it warm to the table.

15. Apricots baked (fried) in such a dough.

16. Figs baked (fried) in such a dough/ sprinkled with sugar.

17. Peel pears/ and leave the stems attached/ put them in (a pot) with 
water/ and
let them simmer/ till they are soft/ put them on a board/ and let them
<<R167a>>
cool. Make a dough thereto of clear wine and flour/ bake (fry) then
nicely up/ so they stay nicely fresh (or crisp, the word can mean either)/ 
sprinkle them
with sugar/ and give them warm
to the table.

18. Cut apples apart/ when they are peeled/ cut the
cores away/ and bake (fry) them in such a dough in hot butter/ and
give it warm to the table/ sprinkle it with white sugar. Or take the
apples whole/ and remove the core with a hollow iron/ so that the apple
is no less whole/ bake (fry) it in such a dough/ and give it
warm to the table.

19. Take PELTZSCHWAMMEN <<Sorry, no clue.. some sort of fungi I think, but 
cant
tell which kind>> / cut them nicely longwise/ not thickly/ wash
them nicely clean. Take farina and flour together/ salt and pepper it/
sprinkle the mushroom well therewith/ and toss them into hot butter/
and let them bake (fry) slowly/ sprinkle them with pepper/ and give it warm
to the table/ so it is a baked (fried) mushroom.

20. Take warm milk/ and beat eggs thereunder/ make a dough
with fine white flour/ take a little beer yeast and butter thereto/ let
it stand a while behind the oven/ that it climbs over itself (rises) / make 
it again a pile
(punch it down?)/
and salt it a little/ then roll it out nicely neat/ toss black
raisins thereover. Take a rollingpin/ that is nicely warm/ and spread with 
butter/
and lay it on the dough/ and lay the dough thereover/ and tie it together
with a thread/ that it does not fall off/ lay it to the fire/
and turn it carefully/ so it roasts/bakes itself cleanly. And when it is 
brown
so take a brush/ and stick it in hot butter/ and brush the cake
therewith/ so it will brown nicely. And when it is roasted/ so put it from 
the
rolling-pin-rotissery/ and plug both holes with clean cloths/ that the heat
stays with it/ so leave it be/ till it is cool/ so give it cool to the 
table/ so it
will be niecely tender and good. And one calls it Spieszkuchen.

21. Take apples/ prepare them  as for Krapffen (fritters)/ spread on an 
Oblat/
and lay another Oblat on top/ that they stay together/ cut it into 2
or 3 pieces/ and push the wedges into the dough/ that you made with wine/
toss into hot butter/ and quickly bake (fry)/ give it warm to the
table/ and sprinkle it with white sugar/ so it is good and well tasting.

22. Take grated almonds/ prepare it with sugar and rosewater/
and spread on an Oblate/ lay another Oblat on top/ bake (fry) it
as explained earlier/ how one should bake (fry) filled Oblaten.

23. Take eggs/ beat them together/ and let them run through a hair-cloth 
(fine sive)/
salat the eggs/ and pour them into scalding milk/ stir it/ till it boils up
<<R167b>>
till it thickens/ pour into a strainer/ and let it cool well/ and
weigh it down with something/ put it on a clean board/ and cut it nicely 
lengthwise/
as you like/ toss it into hot butter/ let it brown nicely/ give it warm
and dry to the table/ and sprinkle it with white sugar/ so it is  good
and welltasting

24. Make a dough with good milk/ break three or four eggs into it/
and stir it well smooth/ make holes in a vessel (pot)/ that is not large/
pour the dough therein/ and hold a plate under the bottom/ that the dough
cannot run out/ that you can pull it crosswise in hot butter/
pull it not too thick/ that it can bake (fry)/ sprinkle it with sugar/ and
give it cold or warm to the table/ so it is a good Strauben baked goodie

25. Make a dough of egg whites and flour/ dip sage (leaves) into the
dough (batter)/ and let it drip off/ pull it in hot butter/ so it will cook
up clean/ sprinkle it with sugar/ and give it warm to the table.

26. Borage leaves baked (fried) in the dough/ in which you baked (fried) the
sage leaves.

27. Maidenhair fern (Adiantum capillus veneris L.  leaves baked also in the 
dough.

28. Painted Daisy (Anacyclus pyrethrum L.) or ???(Anacyclus officinarum 
Hayne) also baked (fried) in the dough.

29.Take turnip greens/ peel and poach/ them in water/ let them get cool
on a board/ make a dough of clear wine/ and bake (fry) it off
in butter/ give it warm to the table/ and sprinkle it with white sugar.

30. Take pears/ and peel them/ cut the stems away/ that the core stays
attached/ chop them small with black raisins/ and roast (saute) in butter/
season them with cinnamon and sugar/ and roast well/ till it is dry/
and let it get cool. Take then the filling/ and form them around the 
pear-stems/
dip them in the batter/ that is made of clear wine and almonds/ roll
it around therein/ and toss in the hot butter/ bake (fry) it nicely slow/ 
sprinkle
with sugar/ and give it warm to the table. Also makes one stuffed
apples.