[Sca-cooks] Seeking Simple Spiced Cakes
wildecelery at aol.com
wildecelery at aol.com
Wed Oct 25 10:23:16 PDT 2006
Greetings!
My husband's B-day is saturday and there's a demo/event at the local college group...Normally I make him a yellow cake with cinnamon, cloves, ginger, and nutmeg mixed in. i then top this with sliced apples boiled in cider...like a very chunky hommemade applesauce... I'd like to do a period version of the cake for the event...any suggestions?
-Ardenia
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Today's Topics:
1. looking for simple german vigil chow (Stefan li Rous)
2. bulgur recipes (Stefan li Rous)
3. Re: looking for simple german vigil chow (Volker Bach)
4. looking for simple german vigil chow (Stefan li Rous)
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Message: 1
Date: Fri, 20 Oct 2006 21:05:46 -0500
From: Stefan li Rous <StefanliRous at austin.rr.com>
Subject: [Sca-cooks] looking for simple german vigil chow
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Message-ID: <083343AA-4917-4364-ACB2-3A1293806EDB at austin.rr.com>
Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed
Gwen Cat suggested:
<<< Sausage (like bratwurst) cut into bite size bits
served with mustard is perfectly acceptable food.
(though most of the sausages in Rumpolt are smoked,
bratwurst is found in other period German sources.) >>>
Something that would seem to go well with sausage, and seems to have
been rather common in medieval Germany would be chopped cabbage/
sauerkraut dishes. And this should be easy to make ahead and
transport to the sites mentioned:
sauerkraut-msg (36K) 9/25/05 Period sauerkraut and pickled
cabbage.
http://www.florilegium.org/files/FOOD-VEGETABLES/sauerkraut-msg.html
<<< He lists capers and olives among his side dishes, and
sugar comfits as dainties too. >>>
These sound like good additions as well.
I was thinking that some German pastries of some type might be good
for this, but I don't seem to have any files specific to German
pastries. Perhaps jumbals or pretzels?
Stefan
--------
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 ****
------------------------------
Message: 2
Date: Sat, 21 Oct 2006 02:35:01 -0500
From: Stefan li Rous <StefanliRous at austin.rr.com>
Subject: [Sca-cooks] bulgur recipes
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Message-ID: <BD6932C0-9C10-4693-9C4A-BAB744C97D4D at austin.rr.com>
Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed
Petru asked about bulgur:
<<< Problem is, I don't have the faintest idea what to do with it. I
probably
have a few recipes in cookbooks here and there, but I haven't managed
to get up and actually cook one. Any suggestions? >>>
While they are going to have a medieval bent, you might try going to
the Florilegium and typing "bulgur" into the search engine there.
frumenty is one of the items which comes up.
The duck-goose-msg file has a recipe using bulgur as part of a stuffing.
From the breakfast-msg file:
<<< Here is a breakfast dish that goes over quite well. I have been
told that
it is a roman dish, I am unsure of the source as it was given to me
by a
friend.
Savillum
Recipe By: from Fjorleith
Serving Size: 10
Amount Measure Ingredient
15 ounces Ricotta cheese
2 eggs
1 cup Bulgur
1 cup honey
poppy seeds
Mix all and bake in a covered oiled pan at 350-375 for 45min.
uncover and
glaze with honey and poppy seeds. Serve Chilled (Breakfast)
-----
Per serving: 238 Calories; 7g Fat (24% calories from fat); 8g
Protein; 40g
Carbohydrate; 58mg Cholesterol; 50mg Sodium >>>
Stefan
--------
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 ****
------------------------------
Message: 3
Date: Sat, 21 Oct 2006 12:04:04 +0200
From: Volker Bach <carlton_bach at yahoo.de>
Subject: Re: [Sca-cooks] looking for simple german vigil chow
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <200610211204.04353.carlton_bach at yahoo.de>
Content-Type: text/plain; charset="iso-8859-1"
Am Samstag, 21. Oktober 2006 04:05 schrieb Stefan li Rous:
> I was thinking that some German pastries of some type might be good
> for this, but I don't seem to have any files specific to German
> pastries. Perhaps jumbals or pretzels?
Sweet or savoury?
There's some very interesting stuff in the German corpus. May I recommend:
Honey Chicken Pastries
A 15th century German treat
This recipe is from the 'Rheinfr?nkisches Kochbuch', a Middle High German
manuscript made around 1445 for a wealthy patron in the southern Rhineland.
Its exact provenance is unknown. The text has been published as: Gloning, T.
(ed.): Rheinfr?nkisches Kochbuch (um 1445), Tupperware Deutschland, Frankfurt
1998.
Text:
Mach aber ein forme ubir ein model wie du wilt usz einem deyge von eyeren und
backe den enwenig uff einem breyden ding in einem oben das die forme der masz
du haben wilt hart werde dan du das widder herusz und nym ein wol gesoten
czurstoszen hune und du dar in eyer wurcze und honig und slag das alles dorch
und du ye in ein forme als manich du machist einen leffel vol und secze die
widder in den offen so wirt das uff gen unde wirt ein hoffelich essen.
Translation:
Make a (pastry) mold by spreading pastry dough made with eggs over a model of
whatever kind you like. Bake this a little in the oven, on a broad dish, so
that it hardens in the shape you want it. Remove it from the oven. Then take
well boiled and ground-up chicken, spices, egg and honey, and pass this
through a sieve. Then place into each pastry shell, however many you made, a
spoonful and put them back into the oven. It will rise and become a courtly
dish.
Redaction:
500g pastry dough (traditional pie crust works well)
500g cooked chicken
3-4 eggs
1/2-3/4 cup honey
cloves
cinnamon
nutmeg
salt
1 egg yolk (optional)
saffron (optional)
Make pastry shells from the dough and bake for 10-15 minutes at 175?C (until
hard), then remove from oven, cool, and unmould. If you have any imaginative
moulds, this is the time to use them.
In a blender, shred the chicken and add the eggs until a smooth paste results.
Add honey to taste (more than 3/4 cup is a waste - you are aiming for a touch
of sweetness, not a confection). Add a pinch of salt and season with
cinnamon, numeg and cloves (the cloves should predominate. They harmonise
well with the honey). Fill the pastry shells with this paste and bake at 175?
C for 15-25 minutes (for cupcake-sized pastries) or 45-60 minutes (for
pie-sized pastries). Remove the pastry briefly from the oven once the filling
has set firmly, turn them over, and brush the shell with egg yolk and
saffron.
The pastries can be served warm or cold and go well with a sweet-tart sauce
like honey mustard. Small fingerfood-sized ones can easily be made in
quantity in cupcake moulds and work well as dayboard pr picknick food.
Making the Pastry Shell:
The source does not give any recipe for the crust other than that it should be
made with eggs. Puristically, this could be read to mean a dough of flour and
eggs only, but that gives it a rather unpleasant consistency. I favour a
freer interpretation and base my crusts on a recipe from the
Kuechenmaisterey, a printed cookbook from South Germany dating to 1490. This
crust is intended for fritters, but works well for baked pastries.
Text:
Czu machen ein krapffen teig. Item seud honig in wein al? vil du wilt und
nym auch ein weitte schussel und zwir den wein mit weissem melbe als ein
muslein. Schlach ein ayer tottern der rot sey in ein ander schussel und
auch ein wenig saffran das treib gar wol mit dem gemachten honig wein und
tu es in den gezwerten teig temperir es auch wol. Und wurff ye ein
steublein melbs dar zu in die schusseln als lang bi? du ein litigen teig
gemachst. Den so bereit ein sauber tuch auf und zeug den teig darauf mit
einem welgerholtz zu massen duen. Un schneid den form gro? od klein all? du
die krapffen haben wilt nach yeder ful da richt dich nach. Od was teig man
mit hefel od bier od hopf wasser macht dy mu? man lassen auf gen und
darnach aber ein knetten mit loem wasser od mit einem gesotten honig wein
da wi? dich nach zu richten.
Translation:
To make dough for Krapfen. Boil honey in wine, as much as you need, take a
wide bowl and stir the wine with white flour until it is the consistency of
porridge. Break an egg yolk that is red with saffron into another bowl and
stir it with the honey wine. Add that to the other bowl and mix it well.
Add flour, little by little, until you get a stiff (?) dough. Turn that out
on a clean cloth and roll it out to the proper thickness. Cut out the
shapes you want the Krapfen in, large or small, depending on the filling
you want to use. But the doughs that are made with yeast or beer or hop
water need to rise first and then be kneaded with lukewarm water or honey
wine. Heed this advice.
Redaction:
This is not very clear, but it shows the major components of one dough
while pointing at a number of other possibilities. My reading of this would
be:
1/2 cup white wine
3-4 tblsp honey
2 eggs
2-3 cups flour
saffron
Heat the wine and dissolve the honey in it. Beat the eggs with a pinch of
saffron. In a large mixing bowl, combine honey-wine, egg, and flour until a
stiff dough results. Cool and rest, then roll out to use.
YIS
Giano
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------------------------------
Message: 4
Date: Sat, 21 Oct 2006 13:38:58 -0500
From: Stefan li Rous <StefanliRous at austin.rr.com>
Subject: [Sca-cooks] looking for simple german vigil chow
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Message-ID: <2A1461D9-50AC-43F0-9B1F-36165D138C18 at austin.rr.com>
Content-Type: text/plain; charset=WINDOWS-1252; delsp=yes;
format=flowed
Cailte asked:
<<< the husband of a former student of mine (sadly passed away
shortly after her laureling) is about to receive his
laurel for bowery (don't know how to spell it -- making
archery schtuff). it came about quite suddenly but in no
way undeserved. the ceremony is nov. 12.
i am looking for some simple, period preferred, german
recipes for the vigil chow, as his persona is early
german. >>>
When I saw this, I finished up editing Giano's article on late-period
German sweet things, mentioned on this list recently, and got it
online this morning. I think a number of the recipes in there might
fit your requirements.
Bakng-w-Sugar-art (76K) 10/21/06 ?Baking with Sugar in Renaissance
Germany?
by Lord Giano Balestriere.
http://www.florilegium.org/files/FOOD-SWEETS/Bakng-w-Sugar-art.html
Stefan
--------
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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