SC - TI Article - Support Kitchen

[Elaine Koogler]

Milady,
I'm trying to keep copies of these translations as they occur, but as I do not
get the digest, but rather subscribe to this list "live", I don't recall which
book you are translating these recipes from.  If you could tell me, then I could
keep them all together!

Thanks a bunch!!

Kiri

Martina Grasse wrote:

> 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.
>
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