[Sca-cooks] Spiesskuchen

[Kerri Martinsen]

As Promised:  Here is my translation:

            Take warm milk/ and beat eggs in it/ make a dough with nice
white flour/ take a little yeast and butter in it/ let it sit a while behind
the oven/ it will rise/ and mix a little salt in/ lay it on a clean smooth
wood / put black raisens in it.  Take a (Walger)/ the smooth (warm)/ and
spread it with butter/ and set it on the table/ knock the table about it/
and tie it around with a thread/ so it doesn¹t fall down/ put it in the
fire/ and turn it over nice and slow/ so it nicely bakes.  And when it is
brown/ take a brush/ and push in hot butter/ and brush the cake with it/ so
it will become nicely brown.  And when it is brown/ run it through with a
wood skewer/ and push the two holes with a clean cloth/ that it stays hot/
let it rest/ until it becomes cool/ so put it on a table cold/ it will be
nicely mellow and good. And that is how one makes a spearcake.


It is pretty rough.  I haven't been doing this very long.

And the German:

20. Nimb warme Milch/ vnnd schlag Eyer darvnter/ mach ein Teig an mit
scho:enem weissen Mehl/ nimb ein wenig Bierhefen vnd Butter darzu/ laß jn
ein weil stehn hinder dem Ofen/ daß er vber sich steiget/ mach jn wider
zuhauff/ vnd saltz jn ein wenig/ walg jn darnach fein sauber auß/ wirff
schwartzeRosein daru:eber. Nimb ein Walger/ der fein warm/ vnnd mit Butter
geschmiert ist/ vnd leg jn auff den Teig/ schlag den Teig daru:eber/ vnd
bindt jn mit einem Zwirnsfaden zusammen/ daß er nicht herab fellt/ legs zum
Feuwer/vnd wendts fein langsam vmb/ so wirt es sich sauber braten. Vnd wenns
braun wirt/ so nimb ein Pensel/ vnd steck jn in heisse Butter/ vnd bestreich
den Kuchen damit/ so wirt er scho:en bra:eunlicht. Vnd wenn er gebraten/ so
thu jn von dem Walgerspieß/ vnnd steck beyde Lo:echer zu mit saubern
Tu:echern/ daß die Hitz darbey bleibt/ laß also bleiben/ biß ku:el wirt/ so
gibs kalt auff ein Tisch/ so wirt es fein mu:erb vnd gut. Vnd man nennet es
Spießkuchen. 


:

> Hello!  I'm working on a redaction of Rumpolt's Gebacken
> Recipe #20 for Spiesskuchen.  I've got the recipe
> translated and am now researching similar recipes for a
> basis for the redaction.
> 
> The Baumkuchen (Tree cake) may be close and the references
> I've found date back 500 years, but I dont' have anything
> hard and fast yet.  Granted I've just started.
> 
> Right now I'm looking for varification (encouragement)
> that I'm on the right track.  I'll try to remember to post
> the recipe translation tonight.
> 
> Thanks!
> 
> Vitha