[Sca-cooks] stollen

Thu Dec 9 14:06:05 PST 2004

I have several Stollen recipes.  I would be happy to bring in my books for 
you to copy, Sorry my hand don't work well enough to make manual copys.  or 
can photocopy and get to you<snail-mail, or at populas>.  Let me know

Radei Drchevich

>From: Stefan li Rous <StefanliRous at austin.rr.com>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at ansteorra.org>
>Subject: [Sca-cooks] stollen
>Date: Tue, 7 Dec 2004 01:34:41 -0600
>
>Da asked:
>>Hey thanks these will come in handy where I can use them actually, Wonder
>>if you would be willing to pass on your ``stolen" never heard of it
>>here.
>Well, not a recipe, but here is some info on stollen, from the Yule-msg 
>file in the Florilegium.
>
>I think there may be some recipes in the pastries-msg file, but I haven't 
>looked there yet.
>
>Stefan
>
>>Date: Fri, 04 Jan 2000 23:14:43 +0100
>>From: Thomas Gloning <Thomas.Gloning at germanistik.uni-giessen.de>
>>Subject: SC - Looking for Stollen
>>
>>Vernon said:
>><< Dear Friends, I have just spent the last four hours in a fruitless
>>search of the Web; searching for documentation for German Stollen, or
>>Sweet Bread.  I have tracked it as far as Dresden in the fourteenth
>>century, but, unfortunately, the reference here is at least a tertiary
>>source and does not tell me where he got the information.  Thus dost the
>>trail grow cold.  Does anyone know where I can get a documented recipe
>>for Stollen in period? >>
>>
>>Then, Valoise said:
>><< I can't say for sure that Stollen didn't exist in the SCA time
>>period, but I have never seen a recipe for it in any German source.
>>Since it is bread, could it have been a product of the baker's guilds?
>>If so, a recipe might be hard to find. >>
>>
>>I don't recall a recipe either. In addition I searched all my electronic
>>texts (food and non-food texts), but there was nothing relevant
>>beginning with "stol-". Of course it is possible, that a recipe for what
>>we call "Stollen" today ran under a different heading then. On the other
>>hand, the term "stollen" was also used for longish types of bread quite
>>different from today's stollen.
>>
>>Anyway, here is a 14th century quotation about "stollen": on Christmas
>>evening, the Naumburg bakers had to give two "stollen" to the church:
>>
>>- -- "in vigilia nativitatis Christi duos panes triticeos longos, qui
>>stollen dicuntur, factos ex dimidio scephile tritici"
>>(quoted from a charter of 1329 in the 'Deutsches Wˆrterbuch von Jacob
>>und Wilhelm Grimm', vol. 19, 199; they have it from: Karl Peter Lepsius,
>>Kleine Schriften, vol. I, 253).
>>
>>This quotation documents at least the practice of the "Christstollen" in
>>the 14th century, even if it seems somewhat unclear, how this stollen
>>was made exactly. The term "stollen" originally refered to a certain
>>form only.
>>
>>A late recipe in the "Leipziger Kochbuch" of 1745 (p. 284) indicates (if
>>I understand this recipe correctly) that this Christstollen was made
>>without butter, sweeteners, spices, raisins or any of the other main
>>ingredients of today's Stollen:
>>
>>"645. Wie man Christ-Stollen einmachet und backet.
>>Nimm ein halb Viertel Mehl, siebe es in einem Backtroge auf einer Ecke.
>>Giesse ein Nˆssel gute Br¸han-Hefen, und vier Kannen Wasser vorher in
>>den Backtrog, sch¸tte das Mehl so nach und nach in das Wasser, und knete
>>es durch einander, darzu anderthalb Hand voll Saltz, knete den Teig noch
>>eine gute Weile, bis er sich von den Fingern ziehet. Dann thue ein wenig
>>Mehl in eine grosse Mulde. Nimm ein St¸ck Teig heraus, knete es noch ein
>>wenig, und la? es liegen. Nimm wieder ein solches St¸ck, knete es, und
>>la? es auch so liegen, bis er alle. Scharre alsdann den Teig aus dem
>>Troge vollends zusammen, w¸rcke und lege ihn auch darzu, setze es an den
>>Ofen, mit einem Tuche zugedeckt, la? es eine halbe Stunde stehen, bis er
>>gehet. K¸pfe ihn um mit der Mulde auf einen Tisch, und w¸rcke ihn noch
>>ein wenig. Kneipe mit der Trog-Scharre St¸ckgen ab, und wiege sie, da?
>>f¸nf Viertel-Pfund zu einer Stolle komme, und zu der kleinern drey
>>Viertel-Pfund. W¸rcke die St¸ckgen wieder mit ein wenig Mehl, und lege
>>sie so lang hin, da? sie noch ein wenig gehen; dann wieder gew¸rcket,
>>l‰nglichte St¸ckgen. Nimm ein klein Mandel-Holtz, und dr¸cke auf die
>>Helfte in der L‰nge darauf, mandele es d¸nne. Streue ein klein weniges
>>Mehl, und schlage es wieder auf, da? es werde wie eine Stolle. Lege sie
>>auf ein Bret, bis sie alle. La? sie wieder ein wenig gehen. Wenn der
>>Ofen hei?, so bestreiche sie mit kaltem Wasser, backe sie fein gelbe,
>>und wieder mit Wasser oder Butter bestrichen".
>>
>>Thus it seems to me:
>>1. We have (at least) a quotation about the Naumburg bakers documenting
>>the practice of making "Christstollen" in the 14th century.
>>2. The fact that the bakers made these Stollen might explain the fact
>>that there are no recipes for Stollen in the old German cookbooks, as
>>Valoise suggested. At least these recipes, if we should find some later
>>on, are rare.
>>3. The term "Stollen" only refers to a certain form. The early quotation
>>from 1329 does not mean, that there were sweet Christstollen of today's
>>type in the 14th century.
>>
>>I'll keep my eyes open,
>>Thomas
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas          
>StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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