[Sca-cooks] Ein gefulten kuchen

[Patricia Collum]

It looks like the fish or bread or thick of almond milk(the almonds left
over from making almond milk?) are for a thickener. With eggs, herbs and
apple preserves (apple butter style?) you could end up with something like a
modern frittata which can be cooked, sliced and served in wedges.

Cecily
----- Original Message -----
From: <lilinah at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, June 16, 2003 9:35 PM
Subject: [Sca-cooks] Ein gefulten kuchen


Someone posted to another list:
>I have just begun doing my own redactions. Usually I can figure out
>at least a beginning "recipe" but this one is totally defeating me.
>It is from Guter Spise:
>
>13. Ein gefülten kuchen (A filled cake)
>Zu gefülten kuchen nim dez dobriz und zuslahe den mit eyern und tu
>dar zu ein wenie brotes oder gestozzene vische oder daz dicke von der
>mandel milich. hie von mac man machen mit gutem krute kuchin oder waz
>man wil von mus.
>
>To (make) a filled cake take this dobriz and mix it with eggs and do
thereto
>a little bread or beaten fish or the thick of the almond milk. From
>here one may make, with good herbs, cakes or what man wants of puree.
>
>(Dobriz is described in source A's glossary as a condiment made of
>peeled and chopped apples, cooked in honeywater and preserved for a
>year. The description comes from recipe 141 in the "Mondseer Kochbuch''
>(the original of which is, according to source A, stored in the collection
of
>the Austrian National Library as Codex 4995).)
>
>Here is my initial interpretation:
>okay, I don't have an initial interpretation. I'm stumped. This
>description could not possibly make anything resembling "cake",
>especially not with fish in it... unless it's more like a crabcake...
>but with apple preserves?
>
>Any ideas?

Any suggestions as to how to interpret this for her? Is there some
other meaning for "kuchen"?

Anahita
_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks