[Sca-cooks] A Cinnamon Tart

[Terry Decker]

Recipes (of any period) are always in order, so your adaptation is certainly
welcome.  If it is out of period, OOP on the subject line will warn the
wary.  In general, this list likes to get original text, translation, and
adaptation for any recipes.

I've done some cooking from Welser and several people on the list have used
Welser and Rumpolt as the basis for German feasts.

As I recall, Welser has some recipes where the instructions call for
blanching while others do not.  In the German cooking I am familiar with,
nuts are commonly blanched when they are used as decoration or the flavor
needs to be delicate.  Since Welser did not call for blanching, I would say
using the almonds unblanched is proper.

bEAR

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From: Barbara Benson <vox8 at mindspring.com>

Normally, upon joining a list such as this, I would lurk for a month or two
before letting out even a single peep regarding the subject matter being
discussed. I find that this usually allows me to learn the etiquette that is
generally accepted by the group.

Unfortunately, I joined this group to ask a specific question, and I cannot
exercise such discretion. Please forgive me if I commit a faux pas and
please let me know where I might be in error.

OK, on to the question. I prepared the below item and entered it into our
local A&S competition (at that point I had not found the German, I had only
the English translation by Valoise Armstrong). One of the questions that was
brought out by the judges was regarding the almonds.

The way I read the receipt it did not specify that the almonds be blanched -
it just says ground. So I ground unblanched, skin on almonds and it provided
a lovely flavor. The judges questioned weather or not the blanching would be
a matter of course. I am not certain how to figure out the answer to this
question - would the almonds have been blanched or not?

I would appreciate any insight that the good gentles on this list could
provide.

I am also curious to know how extensively the Weslerin text has been cooked
from. I just recently "discovered" it and have enjoyed everything that I
have tried out of it.

Great Thanks and Glad Tidings,
Serena da Riva

Cinnamon Tart
The Cookbook of Sabina Welserin (German)


Nim ain halb pfúnd mandel, mer oder minder, gestosen, darnach man sý will
grosß machen, nim púterschmaltz, siben air, das weisß darúon, solchs
dúrchainandergemischt, nachmals ain lot rerlen darúnder, doch der merer tail
daraúfgestret vnnd die torten mit rossenwasser besprengt, aúch soll man
darzú nemen vngeferlich ain 1/2 pfúnd zúcker, daranthon/jst aúch gút/
nemlich ain eitterlin vom kalb gesotten vnnd klaingehackt.



Take a half pound of ground almonds, more or less, according to how large a
tart one will make. Take butter and the whites from seven eggs. Mix
everything together, afterwards put a half ounce of cinnamon into it, the
largest part, however, sprinkled on top, and sprinkle the tart with rose
water. Also take about a half pound of sugar and put it in. The white fat
from a leg of veal, cooked and finely chopped, is also especially good.


PS: please let me know if I need to provide my redaction of the tart.
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