Fwd: Re: [Sca-cooks] Period or no?

[Huette von Ahrens]

And a third message not received.

Huette

> I had a discussion some years ago with Dr.
> Thomas Gloning about Spaetzle.  I have a modern
> German cookbook which quotes another book that
> supposedly stated that spaetzle was within SCA
> period.  However, he found said source book and
> told me that it didn't say anything like that.
> He has not found any recipes for spaetzle
> within
> our time frame.  While it is a simple recipe,
> at this moment without supporting evidence, 
> spaetzle cannot be called a period dish.
> 
> Huette
> 
> --- Brett McNamara <brettmc at gmail.com> wrote:
> 
> > Indeed, baking powder is hardly a
> requirement. 
> > 
> > 
> > It does make the little cannon balls lighter,
> > but then so does beer. 
> > As a side question, any reason for yolk in
> > particular, rather the
> > whole thing?
> > 
> > If you think about it, a drop dumpling is a
> > rather primitive form of
> > pasta... oh, wait, spaetzle!  Spaetzle's kind
> > of a dumpling pasta
> > missing link if ever there was one.  It's
> > usually about elbow macaroni
> > to gnocchi size, but I recall seeing
> specimens
> > drop dumpling size.
> > 
> > 
> > On Wed, 22 Sep 2004 11:34:06 -0600, Kathleen
> A
> > Roberts <karobert at unm.edu> wrote:
> > > On Wed, 22 Sep 2004 12:18:45 -0400
> > >   Daniel Myers
> <edouard at medievalcookery.com>
> > wrote:
> > > 
> > > >Considering that drop dumplings use baking
> > powder (ca
> > > >1800?) for leavening, I'd say that they're
> > pretty much
> > > >not period.
> > > 
> > > yes, but if you use beaten egg yolk instead
> > of the baking
> > > powder.... they are a little chewy, but
> good.
> > > 
> > > cailte
> > >
> >


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
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