SC - Re: Rosquillas
Robin Carroll-Mann
rcmann4 at earthlink.net
Wed Jan 24 07:03:47 PST 2001
And it came to pass on 24 Jan 01, , that Stefan li Rous wrote:
> sigh. That was what I was going to ask for. But at least we have
> (Granado, 1599) to work from. I would like to see the original if
> someone has it.
I hope my post with the original (in translation) made it to the list.
I've had a few posts wander aimlessly in the aether lately.
> How would you class these? By shape I might say "donut" but they
> aren't fried or baked.
They're baked after the boiling.
> I don't know of any modern boiled donuts. And
> the boiling would make the texture different.
It gives it a glossy, slightly firmer surface.
> Or is this more of a pretzel? Or maybe a bagel?
Because of the eggs, which tenderize the dough, rosquillas don't
have the bread-y texture of pretzels and bagels.
> What kind of file would you look for this kind of dish in?
You put my original post with the recipe and redaction in
http://www.florilegium.org/files/FOOD-BY-REGION/fd-Spain-
msg.html
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net
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