[Sca-cooks] period doughnuts

[Terry Decker]

If you look through the German recipes you will find a number of recipes for 
Krapfen.  The word translates to doughnut, but the reality ranges from 
Berliners to turnovers.  Two of my favorites are in Sabina Welser, 
Nurenberger Fastnacht Krapfen and Spanisches Geback.  The Spanishes Geback 
appearws to be an early form of empanada and the instructions given could be 
for baking or frying.  I include Valoise Armstrong's translations for you 
enjoyment.

Bear

173 How Shrove-Tuesday doughnuts are made in Nuremberg

Grate Parmesan cheese or any other cheese which is quite dry. Beat eggs into 
it and also mix a little good wheat flour with it so that the doughnuts do 
not become too crisp from the cheese. Make the dough firm enough that it 
does not run. After that make an egg dough as for a tart, make long narrow 
flat cakes and with a spoon lay a small lump of cheese dough, as large as 
you would like to have it, in the middle of the flat cake and wrap it over. 
And with both thumbs press each heap well into the flat cake forming a small 
bun, then cut it off with a small metal blade. When you would fry them, you 
should not let the fat become too hot, instead just after it has melted, lay 
quite a few of them in the pan, fry them slowly. Shake the pan, then they 
will become like marbles.

199 To make Spanish pastries

First prepare a firm dough with eggs and fat and roll it out very thin, as 
long as the table, and sprinkle ground almonds and sugar, butter or fat over 
it and roll it up over itself like a sausage. Afterwards cut it in pieces 
and close up both ends. In this manner make one after the other and turn the 
underside to the top. And bake it in a smooth pan, with fat in the pan. And 
let it bake in a weak heat, with a hot cover over the top, and serve it 
cold.



>
> has anyone come across any references to doughnuts in period?
>
> leavened or unleavened ok.
>
> thanks
>
> Samrah