[Sca-cooks] RE: Johannesburg Torte and Rumpolt cookbook

[kerrimart at mindspring.com]

Thanks!  I tryed your redaction of the apple torte that you have posted. (with
rave reviews)
I've noticed that most receipies call for black currants.  Are red currants a
mondern creation? (like tangeloes?)

Thanks for all your help.  I know I am going about this in a backwards
fashion, but it is getting me interested in historic cookbooks and maybe soon
I'll have time to try to make my own redactions from some of Gebacken section!

Hrosvitha von Celle

On Fri, 18 Oct 2002 09:50:22 -0600 "M. C. Grasse" <grasse at mscd.edu> wrote:

> Hi,
>
> Sorry for the delayed reply, I picked up a
> little souvenir while teaching at
> KWB&C in Canada, in the form of a nasty COLD
> and am just starting to feel
> like myself again.
>
> Here is a link to what I have webbed so far
> from Ein New Kochbuch.
> http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm
>
> The entire Tart chapter in translation is at
> http://clem.mscd.edu/~grasse/GK_turten1.htm and
> a link to the transcription
> is there as well.
>
>  There are 3 recipes for black currants: # 5
> uses fresh and I think #36
> also uses fresh black currants, I am not
> certain if # 37 is only for fresh
> or if dried could be used.
> The basic dough recipe is found in recipe #1.
>
> Please feel free to contact me if you have
> additional questions.
>
> In Service
> Gwen Cat
>
>
> -----Original Message-----
>
>
>
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