[Sca-cooks] What is a 'Latwerge'

[Cindy M. Renfrow]

I believe the use of 'latwerge' was meant to indicate the similarity of the
consistency of the final product to that of a true latwerge, since it is
supposed to come out "*as* a latwergen". But I am speculating based on
little information. Does anyone have a better dictionary that gives word
history?

By 'luft', do you mean a drying cabinet? (A free-standing ventilated
cabinet (schrank) with cloth 'shelves', that sometimes has a stove to warm
the cabinet.)

 Regards,

Cindy

<snip>
>
>Very much like this. BTW, there's a minor
>translation mistake in there. The mystery sentence
>should read: "Place the board on (into) the 'luft'
>(that is not 'air' in Middle German) until it is
>dry. If you do not have one, put them out into a
>cool yard"
>
>Would this be a confit or an electuary? (the
>context for the Latwerge I have is not in the
>least medical)
>
>Gratefully
>
>Giano
>