[Sca-cooks] question about breads

[Huette von Ahrens]

--- Volker Bach <carlton_bach at yahoo.de> wrote:


> I think I did, but here it is again, anyway.
> 
> Men schal nemen garophesneghele unde musschaten, cardemomen,
> peper, ingever, alle lickwol gheweghen, unde make daraff botteren
> edder kese
> 
> You shall take cloves, nutmeg, cardamom, pepper and ginger, in equal
> weight, and make butter or cheese of it (or: add butter or cheese)
> (Wolfenbüttel MS, c. 1500, northern Germany)

Thank you for the recipe!  I do have a comment to make.  It is very interesting as I recently
asked Dr. Gloning a question which he just sent me an answer to.  He quoted from the Wolfenbüttel
MS also, but said its date was 1598.  Is his date a typo or is yours?

> 
> A redaction is unnecessary. I find the mixture very pleasant in butter,
> less so in cream cheese. A generous pinch of salt improves it, but as
> period butter was often salted for preservation that probably just comes
> closer to the original flavour. A generous teaspoonful, with a little less
> salt, is enough for a stick of butter.

Did you add salt to unsalted butter or to salted butter?  I can get both here.
> 
> The recipe’s intent in mentioning ‘cheese’ might be to have the spice blend
> used during cheesemaking, which could give a very nice aroma indeed. I have
> never been able to try this myself, though. Any feedback on the matter from
> a cheesemaker will be much appreciated.

Kraft recently came out with a cinnamon flavored cream cheese, which is sweetened.
It tasted fine to me.  But I think that it was the sugar [or whatever sweetener they used]
that made the concoction palatable to me.  Have you tried this recipe with quark or with
ricotta?

Huette


Remember that while money talks, chocolate sings.


		
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